Real Recipes From Real Home Cooks ®

mushroom stroganoff soup

(2 ratings)
Recipe by
Carolyn Haas
Whitewater, WI

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

  • 1 Tbsp
    olive oil or use a generous spray of pan spray
  • 2/3 c
    shallots, chopped
  • 2 pkg
    fresh mushrooms, sliced (8-10 oz each)
  • 2 clove
    garlic, minced or grated
  • 4 c
    water
  • 4 tsp
    bouillon granules - vegetable, chicken or beef
  • 1 Tbsp
    soy sauce
  • 1 tsp
    dijon mustard
  • 1/2 tsp
    salt or to taste
  • 1/4 tsp
    black pepper
  • 4 oz
    egg noodles
  • 1 c
    milk, low-fat or other
  • 2/3 c
    sour cream, light, divided
  • 2 Tbsp
    flour
  • 1 Tbsp
    parsley, dried

How To Make mushroom stroganoff soup

  • 1
    Heat oil in soup pot, medium heat. Add shallots and cook until softened.
  • 2
    Add mushrooms, increase heat and cook until mushrooms release liquid and start to brown.
  • 3
    Stir in garlic and cook briefly - don't let garlic brown.
  • 4
    Add water, bouillon granules, soy sauce, mustard, 1/2 teaspoon salt and pepper. Bring to boil. Taste for salt and add more if needed.
  • 5
    Add egg noodles and boil for 5 minutes until noodles are almost done.
  • 6
    In 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.
  • 7
    Slowly, pour milk mixture into soup pot while stirring. Bring to gentle boil, then immediately lower heat an simmer until soup is thickened.
  • 8
    Serve with a dollop of sour cream and a sprinkle of parsley. (If you have fresh parsley, even better!)

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