mushroom stroganoff soup
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.
prep time
10 Min
cook time
20 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- 1 tablespoon olive oil or use a generous spray of pan spray
- 2/3 cup shallots, chopped
- 2 packages fresh mushrooms, sliced (8-10 oz each)
- 2 cloves garlic, minced or grated
- 4 cups water
- 4 teaspoons bouillon granules - vegetable, chicken or beef
- 1 tablespoon soy sauce
- 1 teaspoon dijon mustard
- 1/2 teaspoon salt or to taste
- 1/4 teaspoon black pepper
- 4 ounces egg noodles
- 1 cup milk, low-fat or other
- 2/3 cup sour cream, light, divided
- 2 tablespoons flour
- 1 tablespoon parsley, dried
How To Make mushroom stroganoff soup
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Step 1Heat oil in soup pot, medium heat. Add shallots and cook until softened.
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Step 2Add mushrooms, increase heat and cook until mushrooms release liquid and start to brown.
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Step 3Stir in garlic and cook briefly - don't let garlic brown.
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Step 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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Step 5Add egg noodles and boil for 5 minutes until noodles are almost done.
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Step 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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Step 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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Step 8Serve with a dollop of sour cream and a sprinkle of parsley. (If you have fresh parsley, even better!)
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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