Beef Stroganoff Soup
User Reviews
5.0
6 reviews
Excellent
Beef Stroganoff Soup
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This easy Beef Stroganoff Soup is a hearty, creamy, and comforting soup that can all be made in one pot. Perfect for a weeknight meal or special weekend dinner.
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Ingredients
- 6 cups beef broth
- 1/2 x 20g packet dried mushrooms
- 1½ lb beef of choice
- 2 tbsp extra virgin olive oil
- 2 sweet onions thinly sliced
- 3 sprigs fresh thyme
- 1 dried bay leaf
- 3 garlic cloves finely chopped
- 1 lb button mushrooms cleaned and halved
- 5 oz mini pasta I used fusilli, or sub whole wheat or lentil pasta
- 1/2 cup cream cheese sub with light cream cheese
- Roughly chopped fresh chives to serve
Instructions
- In a heavy soup pot over medium heat, bring beef stock and 3 cups of water to a boil. Add dried mushrooms and bring to a boil, boil for 10 minutes on low. Set aside in a large tempered glass jug and cover to keep warm.
- Meanwhile, chop the beef into chunks. Quarter the mushrooms and dice the onion. Finely chop the garlic cloves and set aside.
- Heat the same soup pot again over medium-high heat. Add 1 tablespoon of oil and heat until shimmering. Add beef and cook until golden brown on all sides, about 6-8 minutes. Once done, remove to a plate, cover, and set aside.
- Using the same pot, add 2 tablespoons of oil and heat again until hot. Add garlic and sauté until fragrant. Stir in onion, fresh thyme, and bay leaf. Cook until onion is slightly golden.
- Pour the warm mushroom stock into the pot. Stir in browned beef and mushrooms, then reduce the heat to low.
- Cover and let cook for 1 hour 30 minutes or until beef is cooked through and super tender.
- Once the beef is done, add the pasta to the soup; continue cooking for about 10 minutes more until pasta is done.
- Stir in cream cheese, mix until well combined.
- Garnish the soup with fresh chives and serve hot.
Notes
- Store in a sealed container in the fridge for 3-4 days. Reheat in the microwave or on the stove.
- ool the soup completely and then freeze for up to 3 months. If you plan on freezing it, leave the noodles out and boil them separately when you serve it.
- Beef: You can use any beef of choice, including stew meat, sirloin, steak tips, beef tenderloin, or ribeye.
- Sweet onions: You can also substitute with yellow onions, but make sure to cook them until very soft to bring out the sweet flavor.
- Fresh thyme: Substituting with dried thyme will not add very much flavor, so use fresh if possible.
- Mini pasta: You can use fusilli, penne, rigatoni, Gemelli, or any other small pasta.
- For tender beef, allow the soup to simmer until the beef easily falls apart when pulled with a fork.
- Storage: Store in a sealed container in the fridge for 3-4 days. Reheat in the microwave or on the stove.
- Freezing: Cool the soup completely and then freeze for up to 3 months. If you plan on freezing it, leave the noodles out and boil them separately when you serve it.
- Can be made using your instant pot or slow cooker
Nutrition Information
Show Details
Calories
429kcal
(21%)
Carbohydrates
31g
(10%)
Protein
36g
(72%)
Fat
18g
(28%)
Saturated Fat
7g
(35%)
Cholesterol
91mg
(30%)
Sodium
1032mg
(43%)
Potassium
998mg
(29%)
Fiber
3g
(12%)
Sugar
8g
(16%)
Vitamin A
278IU
(6%)
Vitamin C
8mg
(9%)
Calcium
89mg
(9%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6-8
Amount Per Serving
Calories 429 kcal
% Daily Value*
| Calories | 429kcal | 21% |
| Carbohydrates | 31g | 10% |
| Protein | 36g | 72% |
| Fat | 18g | 28% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 91mg | 30% |
| Sodium | 1032mg | 43% |
| Potassium | 998mg | 21% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
| Vitamin A | 278IU | 6% |
| Vitamin C | 8mg | 9% |
| Calcium | 89mg | 9% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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