This beef stroganoff soup recipe is everything you want from a typical beef stroganoff—but in soup form. It is comforting and has loads of umami thanks to the mushrooms and beef. The sour cream brings body and a bit of tang, balancing out much of the richness. The red wine adds so much depth as does the Worcestershire and Dijon.
Recipe Tips From The Southern Living Kitchen
Tempering the sour cream (whisking in the hot broth before stirring into the soup) ensures that it does not break.Cooking the noodles in the soup also adds body to the soup, helping to thicken it with the starchy water.For the red wine, reach for a cabernet sauvignon or pinot noir.Store leftovers this in an airtight container in the refrigerator for up to four days. I would recommend reheating on the stove or in a microwave. The noodles will continue to absorb the broth though, so you may need to add a bit.You could freeze the soup base, but hold on adding the noodles and the beef.
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