My Man's Favorite Soup (Stroganoff Soup) recipe
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Ingredients
- 1 pound ground beef 1 tablespoon minced garlic 1 large onion, diced 2 tablespoons butter salt and ground black pepper to taste 1 (8 ounce) package baby portobello mushrooms, cut into 1/4-inch-thick slices 6 cubes chicken bouillon 1 tablespoon garlic powder, or to taste 1 teaspoon Italian seasoning 1 teaspoon dried parsley flakes 4 cups water 2 cups milk 1 cup all-purpose flour 1 cup shredded Colby-Jack cheese, or to taste ½ cup sour cream
Nutrition Info
- 338.2 caloriescarbohydrate: 21 gcholesterol: 71.1 mgfat: 19.8 gfiber: 1.4 gprotein: 19.1 gsaturatedFat: 11.1 gservingSize: -sodium: 1106.7 mgsugar: 4.5 gtransFat: : -unsaturatedFat: : -
Directions My Man's Favorite Soup (Stroganoff Soup)
Directions
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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.
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.
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.
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.
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.