Beef Stroganoff Soup

This Beef Stroganoff soup recipe is a fun and easy twist on a dinnertime favourite.  Soup is a fantastic quick and simple solution for busy weeknights.  Add a simple side salad and a crusty piece of rustic bread and you've got a great meal solution.

RatingDifficultyBeginner

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Yields6 Servings
Prep Time20 minsCook Time15 minsTotal Time35 mins

 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

1

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

3

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.

5

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

7

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

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

Directions

1

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

3

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.

5

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

7

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

Beef Stroganoff Soup
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