Ellie says, "This soup is pure comfort food that is good for you too. It takes its cues from classic beef Stroganoff--a dish of sauteed beef and mushrooms in a sour cream-based sauce that's typically served over egg noodles--but here it is realigned into a sumptuously creamy, hearty soup that's much more healthfully balanced."
Mushroom Stroganoff Soup
From Whole In One by Ellie Krieger
(Makes 4 Servings)
2 Tbsp olive oil
2 medium-sized shallots, chopped (about 2/3 cup)
1 (10-oz) package white button mushrooms, trimmed and sliced
1 (10-oz) package cremini mushrooms, trimmed and sliced
2 garlic cloves, minced
4 cups low-sodium chicken or vegetable broth (I used porcini mushroom bouillon)
1 Tbsp Worcestershire sauce
1 tsp Dijon mustard
(I added 2 tsp Trader Joe's Umami Seasoning Blend)
3/4 tsp salt, plus more to taste
1/4 tsp freshly ground black pepper
1 cup whole wheat egg noodles (I could only find regular egg noodles)
1 cup 1% low-fat milk
2/3 cup sour cream, divided
2 Tbsp all-purpose flour
2 Tbsp chopped fresh parsley
Heat the oil in a soup pot over medium heat. Add the shallots and cook, stirring occasionally, until they are softened, 2 minutes. Add the mushrooms, increase the heat to medium-high, and cook, stirring occasionally, until the mushrooms have released their liquid and they begin to brown, about 8 minutes. Stir in the garlic and cook for 30 seconds more. Add the broth, Worcestershire, mustard, salt, and pepper and bring to a boil. Add the egg noodles and boil gently, uncovered, until the noodles are nearly tender, 5 minutes.
Whisk together the milk, 1/3 cup of the sour cream, and the flour in a pitcher or medium-size bowl, until the flour is dissolved. Ladle 1/2 cup of the broth from the pot into the milk mixture and whisk well, then pour the milk mixture into the pot and stirring, bring to a gentle boil, then lower the heat and simmer until it is thickened, 2 minutes. Season with additional salt to taste.
Serve garnished with a dollop of the remaining sour cream and the parsley.
The soup will keep in an airtight container in the refrigerator for up to 4 days.
Nutritional Info: Per 1 2/3 cup serving: Calories: 310; Total Fat: 15 g (Sat Fat 6g, Mono Fat 5 g, Poly Fat 1 g); Protein 11 g; Carb 34 g; Fiber 2 g; Cholesterol 45 mg; Sodium 740 mg; Total Sugar 10 g (Added Sugar 0 g)
Notes/Results: I have made several great soups lately and this might be my favorite of them all. So rich, creamy and decadent tasting with a powerful punch of mushroom flavor from the two different mushrooms (plus I am sure helped along by the mushroom bouillon and umami seasoning I added). ;-) You can use non-dairy options and/or cashew cream and non-egg noodles to make it vegan and as is, it would appeal to meat eaters as well as those of us who are veg eaters. Easy, fast and it highlights what I like best about stroganoff. I will happily make it again.
Linking up to I Heart Cooking Clubs where it is Potluck week.
Let's check the Souper Sundays kitchen this week and see who is here:
Simona of briciole brought lovely Bean, Fennel, and Mushroom Stew saying, "At the farmers' market I saw some beautiful fennel, a plant that blooms tall with flowers similar to those of parsley (both plants are umbellifers, they have umbrella-shaped flowers). According to the dictionary, the meaning of fennel is strength. I like that! Around the same time, one evening I had dinner with a friend and we shared a dish called White Bean Ragout (white beans braised with fennel, wild mushrooms, tomatoes, herb brown butter, charred ). It was excellent and made me decide to create a personal version using dry Coco Nero (black coco) beans, beech mushrooms, fennel and oven-roasted tomatoes."
Tina of Squirrel Head Manor shared Pan Bagnat--"Also Reverently Called The Sandwich" and said, "This big fat sandwich has the official name of Pan Bagnat. I would occasionally take it to work and plop three heavy Florida stature books on top to crush it. Seeing me appear to destroy my lunch a coworker asked about it, seeing the end result he knew he had to have the sandwich. That’s how it had been referred to after that, in a lowered almost reverential tone. Oh, you brought the sandwich.....and you could see the envy on his face. Ha!"
Shaheen of Allotment2Kitchen brought Broccoli and Stilton Soup saying, "It was made over one weekend in January when it was decided that I needed to save from going to waste some Stilton cheese that had not been eaten over the festive holiday. It was comforting to eat, especially on days when your feeling a little under the weather and wishing you could put all the wrongs of the world to right, but know you cannot. All you can do is turn off the news channel and sit down to a bowl of goodness served up with some good crusty bread."
Thank you to everyone who joined me this week!
(If you aren't familiar with Souper Sundays, you can read about of the origins of it here.
If you would like to join in Souper (Soup, Salad, and Sammie) Sundays, I would love to have you! Here's how...
To join in this week's Souper Sunday's linkup with your soup, salad or sandwich:
- Link up your soup (stew, chili, soupy curries, etc. are fine), salad, or sandwich dish, (preferably one from the current week or month--but we'll take older posts too) on the picture link below and leave a comment on this post so I am sure not to miss you. Also please see below for what to do on your blog post that you link up to Souper Sundays in order to be included in the weekly round-up.
On your entry post (on your blog):
- Mention Souper (Soup, Salad & Sammies) Sundays at Kahakai Kitchen and add a link back to this post. (Not to be a pain but it's polite and only fair to link back to events you link up at--so if you link a post up here without linking back to this post or my blog on your post, it will be removed.)
- You are welcome to add the Souper Sundays logo to your post and/or blog (completely optional).
Have a happy, healthy week!