Beef Stroganoff Soup


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Member since 2006
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Serves 6-8 | Prep Time | Cook Time

Why I Love This Recipe


Ingredients You'll Need

1/4 C. butter
1 lb. tenderloin tips cubed
2 cloves garlic minced
12 oz. mushrooms sliced
1 large onion diced
1 C. shredded carrots
1 pint of water
1 T. beef base
Roux made of 1/2 C. flour and 1/2 C. flour
salt and pepper
1 pint of whipping cream
1/2 C. sour cream
1/4 C. chopped chives


Directions

In a 5 qt. pot, melt the butter and add tips, garlic. Cook until meat is browned, about 5 minutes.


Add mushrooms and onions. Saute until onion is translucent.


Add carrots, water, beef base, salt and pepper. Bring to a boil and simmer for 15 minutes.


Make roux by melting butter and add flour to it. Stir until smooth and cook 2 minutes. Gradually add to soup, stirring all the time. Add whipping cream and taste to adjust seasonings. Remove from heat and add sour cream.


Ladle soup into bowls and top with chives.



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