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Beef Stroganoff Soup

This rich and creamy Beef Stroganoff Soup is a comforting dish that transforms classic flavors into a spoonable delight, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Comfort Food
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb Stew meat Choose a cut suitable for slow cooking.
  • 2 packets Dry onion soup mix
  • 4 cups Beef broth
  • 2 tbsp Worcestershire sauce
  • 8 oz Sliced mushrooms Fresh mushrooms recommended.
Creamy Finish
  • 1 cup Sour cream Add just before serving for best texture.
  • 1 cup Half and half Stir in before serving.
Noodles
  • 8 oz Egg noodles, cooked separately Add these to the soup just before serving.

Method
 

Preparation
  1. Spray the inside of your slow cooker with vegetable spray.
  2. Place stew meat at the bottom of the slow cooker.
Cooking
  1. Add dry onion soup mix packets, beef broth, Worcestershire sauce, and sliced mushrooms to the slow cooker.
  2. Stir gently to mix all ingredients.
  3. Cover the slow cooker and set it to low for six hours.
  4. About five to ten minutes before serving, stir in the cooked egg noodles.
  5. Right before serving, stir in sour cream and half and half until smooth.
  6. Ladle soup into bowls and serve hot.

Notes

This soup pairs well with crusty bread or a fresh salad. For variations, consider substituting chicken thighs, using different pasta types, or adding spices for a kick. Leftovers can be refrigerated for up to three days or frozen (omit dairy) for two months.