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.
Dotdash Meredith Food Studio
