Thursday, November 15, 2012

Beef Stroganoff Soup

Years ago, I went on a day trip to Asheville, North Carolina to visit a chapel for a client. No, I did not get to visit the Biltmore Estate. I still mourn that fact a little. We did stop at a little bistro and had a great meal. The soup of the day was Beef Stroganoff Soup. It was creamy and delicious. I had never had anything like it before. So when I returned home I began researching recipes. I found one [original recipe] that was great but loaded with butter and heavy cream. Believe it or not it had a cup of butter and two cups of heavy whipping cream. Last night I tried to lighten the recipe a bit. It is still very creamy and loaded with flavor. If you like beef with mushrooms or mushroom soup you will enjoy this recipe.

Beef Stroganoff Soup
Makes 4 servings


2 Tbsp. light butter
1 lb. tenderloin tips, cubed
2 cloves garlic, minced
12 oz. mushrooms, sliced
1 large onion diced
1 cup shredded carrots
2 Tbsp. flour
2 cups water
1 Tbsp. beef base
Salt, black pepper and red pepper flakes, to taste
1 cup of half and half
1/2 cup light sour cream
1/4 cup chopped chives for garnish


Season the beef with salt, black pepper and red pepper flakes. In a 3.5 qt. pot, melt the butter and add tips, garlic. Cook until meat is browned, about 5 minutes.

Add mushrooms, onions and carrots. Sauté until onion is translucent.

Add flour, cook and stir 2 minutes. Add water and beef base, bring to a boil and simmer for 15 minutes.

Add half and half and taste to adjust seasonings. Remove from heat and add sour cream.

Ladle soup into bowls and top with chives.

Linking to:
Memories by the Mile: Tuesday Trivia - North Carolina and Linky Party

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