beef stroganoff soup

The coziest soup for soup season! This recipe is a variation of an old favorite. It’s one of those comfort foods that makes the cold weather a little warmer.

 
 

INGREDIENTS

  • 1.5 lb ground beef cooked with 3 cloves of garlic

  • 2 Tbsp butter

  • 6 oz sliced white mushrooms

  • 3 oz tomato paste

  • 2 Tbsp Worcestershire sauce

  • 1 1/2 Tbsp Better than Bouillon Roast Beef Base

  • 7 cups of water

  • 3 cups dried egg noodles

  • 1/2 cup sour cream

  • Fresh parsley to garnish

  • Salt and pepper to taste

 
 

INSTRUCTIONS

Start by browning the ground beef, adding in 3 cloves of garlic as it cooks. Once cooked, set aside.

In a large pot, sauté the mushrooms in the butter for a few minutes until soft. Add tomato paste and Worcestershire sauce into the pot. Stir.

Add the Better than Bouillon and water, mix well. Bring to a boil, stirring regularly.

Once the consistency is uniform, add the noodles and reduce the heat to medium. Simmer until the noodles are al dente.

Mix sour cream into the pot of soup. To help incorporate it, turn up the heat a bit.

Add the ground beef to the pot and turn heat to low to thicken.

Add salt and pepper to taste, top with parsley, and serve!

Enjoy!

 
 

If you make this recipe or others, tag @herflourgarden in your creations! I’d love to see them!