Beef Stroganoff Soup: Cozy Comfort
Beef Stroganoff: craft this hearty, comforting soup with tender beef, mushrooms, and creamy pasta. Perfect for a satisfying weeknight dinner.
Ingredients
- 6 cups beef broth
- 1/2 x 20g packet dried mushrooms
- 1 ½ 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 )
Instructions
- In a heavy soup pot, bring beef stock and 3 cups of water to a boil. Add dried mushrooms and boil for 10 minutes on low. Set aside.
- Chop beef into chunks, quarter button mushrooms, and dice onions. Finely chop garlic cloves.
- Heat 1 tablespoon of oil in the same pot over medium-high heat. Brown beef for 6-8 minutes, then remove and set aside.
- Add 2 tablespoons of oil to the pot. Sauté garlic until fragrant, then stir in onion, fresh thyme, and bay leaf until the onion is slightly golden.
- Pour the warm mushroom stock into the pot. Stir in browned beef and button mushrooms, then reduce heat to low. Cover and cook for 1 hour 30 minutes until beef is tender.
- Add the mini pasta to the soup and continue cooking for about 10 minutes more until the pasta is done.
Notes
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.