Beef Stroganoff Soup

Name: Beef Stroganoff Soup
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 6
Ingredients: 4 tsp olive oil; 2 carrots, diced; 1 onion, chopped; 2 cloves garlic, minced; 2 tsp dried thyme; 450 g lean ground beef; 1 pkg (227 g) cremini mushrooms, stemmed and sliced; 1 tbsp EACH Dijon mustard and Worcestershire sauce; 1 pkg (900mL) sodium-reduced beef broth; 1-1/2 cups broad egg noodles; 1/2 tsp salt; 1/4 tsp pepper; 1/2 cup frozen peas; 1/3 cup sour cream; 2 tbsp chopped fresh parsley

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Beef Stroganoff Soup

Prep Time: 20
Cook Time: 15
Total Time: 35
Serving: 6

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Directions

In Dutch oven or large heavy-bottomed saucepan, heat olive oil over medium-high heat.

Sauté carrots, onion, garlic and thyme until onion is softened, about 2 minutes. Add ground beef and cremini mushrooms; cook, stirring and breaking up beef with spoon, until beef is no longer pink, about 3 minutes. Stir in Dijon mustard and Worcestershire sauce; cook until slightly thickened, about 1 minute.

Add beef broth, broad egg noodles, salt and pepper; bring to boil. Reduce heat, cover and simmer until noodles are tender, about 6 minutes.

Stir in frozen peas and sour cream; cook until heated through, about 1 minute. Sprinkle with chopped fresh parsley.