My Man's Favorite Soup (Stroganoff Soup)

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!

• Preparation Time: 15 mins
• Cooking Time: 42 mins
• Total Time: 57 mins
• Calories: 338 Calories

Ingredients

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

Recipe Instructions

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.