mushroom stroganoff soup
(2 ratings)
This is a recipe adapted from one in my Arizona paper. I love mushrooms and this adaptation is a relatively low fat way to enjoy stroganoff! I have ceramic pots and don't bother with any oil or spray.
(2 ratings)
yield
4 serving(s)
prep time
10 Min
cook time
20 Min
method
Stove Top
Ingredients For mushroom stroganoff soup
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1 Tbspolive oil or use a generous spray of pan spray
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2/3 cshallots, chopped
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2 pkgfresh mushrooms, sliced (8-10 oz each)
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2 clovegarlic, minced or grated
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4 cwater
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4 tspbouillon granules - vegetable, chicken or beef
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1 Tbspsoy sauce
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1 tspdijon mustard
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1/2 tspsalt or to taste
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1/4 tspblack pepper
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4 ozegg noodles
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1 cmilk, low-fat or other
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2/3 csour cream, light, divided
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2 Tbspflour
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1 Tbspparsley, dried
How To Make mushroom stroganoff soup
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1Heat oil in soup pot, medium heat. Add shallots and cook until softened.
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2Add mushrooms, increase heat and cook until mushrooms release liquid and start to brown.
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3Stir in garlic and cook briefly - don't let garlic brown.
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4Add water, bouillon granules, soy sauce, mustard, 1/2 teaspoon salt and pepper. Bring to boil. Taste for salt and add more if needed.
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5Add egg noodles and boil for 5 minutes until noodles are almost done.
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6In a 2 cup glass measuring cup, mix 1/3 cup sour cream, milk and flour until smooth. Gradually stir in 1/2 cup of the hot soup and whisk until well blended.
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7Slowly, pour milk mixture into soup pot while stirring. Bring to gentle boil, then immediately lower heat an simmer until soup is thickened.
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8Serve with a dollop of sour cream and a sprinkle of parsley. (If you have fresh parsley, even better!)
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