My Man's Favorite Soup (Stroganoff Soup)

Name: My Man's Favorite Soup (Stroganoff Soup) recipe
Prep time: 15 min
Cook time: 42 min
Yield: 1 pot of soup
Cuisine: Global
Ingredients: 1 pound ground beef; 1 tablespoon minced garlic; 1 large onion, diced; 2 tablespoons butter; salt and ground black pepper to taste; 1 (8 ounce) package baby portobello mushrooms, cut into 1/4-inch-thick slices; 6 cubes chicken bouillon; 1 tablespoon garlic powder, or to taste; 1 teaspoon Italian seasoning; 1 teaspoon dried parsley flakes; 4 cups water; 2 cups milk; 1 cup all-purpose flour; 1 cup shredded Colby-Jack cheese, or to taste; ½ cup sour cream

by Abigail Berry 1 year ago

0 (0)

42 minutes

338.2 kcal

21 g carbs

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Description

I made this beef stroganoff soup trying to use up a bunch of mushrooms given to me by a friend. I was looking for a cream of mushroom soup recipe but didn't have most of the ingredients called for. Using what I had on hand, I came up with this; great for winter or fall days! It cooks in one pot and is my go to recipe when I don't have much time! I call it stroganoff soup because it reminds me of my mom's stroganoff. My husband calls it his favorite!

Ingredients

1 pound ground beef
1 tablespoon minced garlic
1 large onion, diced
2 tablespoons butter
salt and ground black pepper to taste
1 (8 ounce) package baby portobello mushrooms, cut into 1/4-inch-thick slices
6 cubes chicken bouillon
1 tablespoon garlic powder, or to taste
1 teaspoon Italian seasoning
1 teaspoon dried parsley flakes
4 cups water
2 cups milk
1 cup all-purpose flour
1 cup shredded Colby-Jack cheese, or to taste
½ cup sour cream

Directions

1. Combine ground beef and garlic in a large pot over medium heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Transfer beef to a bowl; do not wash the pot.
2. Combine onion, butter, salt, and pepper in the same pot. Simmer until onion is almost translucent, about 3 minutes. Add mushrooms; simmer until mushrooms are soft and onion is completely translucent, about 3 minutes more.
3. Return cooked beef to the pot. Add bouillon cubes, garlic powder, Italian seasoning, and parsley. Season with additional salt and pepper, if desired. Stir until combined, about 1 minute. Add water and bring to a boil. Continue boiling, stirring occasionally, about 5 minutes.
4. Whisk 1/2 cup milk and 1/4 cup flour in a bowl until all lumps dissolve. Add mixture to soup and stir until completely blended, about 1 minute. Repeat this process 3 more times withe remaining milk and flour. Bring soup back to a low boil. Reduce heat and simmer, stirring occasionally, until thickened, about 15 minutes.
5. Remove soup from heat and let stand 10 minutes before serving. Stir the pot, ladle about 2 cups into an individual serving bowl, top with 1/4 cup shredded Colby-Jack cheese, and 2 tablespoons sour cream.

Nutrition Facts

serving: 1 pot of soup

calories: 338.2 kcal

carbohydrates: 21 g

protein: 19.1 g

saturated fat: 11.1 g

cholesterol: 71.1 mg

sodium: 1106.7 mg

fiber: 1.4 g

sugar: 4.5 g