Beef Stroganoff Soup

Spring is on the horizon but for now it’s still soup weather at my house.  Oh let’s face it, I make soup all year long.  But this one is especially nice for warming up on a chilly day.  I was in the mood for beef stroganoff but wanted something not quite so heavy.  I also only had a small amount of meat on hand.  So I decided to turn one of my favorite dishes into soup instead.  In  the process, I managed to slip in some extra veggies.  And ding, ding, ding…we have a winner!  I will definitely be making this again.

Don’t get me wrong, this is still a somewhat indulgent soup with a nice creamy base.  But it’s also got a healthy dose of veggies.  Compared to eating a plate of beef stroganoff, I’d say this is the healthier choice, if for no other reason that I’m not heaping it on top of a pile of noodles.  I would caution you to resist substituting low or no fat sour cream or whipping cream for the regular versions in this. The lower fat versions tend to curdle sometimes and you will just not get the same nice creamy flavor and texture.  If you want to lighten it up, simply use less of these ingredients and then balance with a bit more water or broth to get the soupy consistency you want.

Beef Stroganoff Soup.

Beef Stroganoff Soup.

Beef Stroganoff Soup

3/4 pound sirloin, sliced thinly
8 oz. mushrooms, sliced
1 onion, finely chopped
1/2 tsp. dried thyme
1 tbsp. flour
Salt & pepper
2 tbsp. butter
4 cups beef broth
1 cup water
1 cup dry pasta (I used bow ties but any small shape will work)
3/4 cup sour cream
3/4 cup whipping cream
1-2 tbsp. sherry
1 cup chopped spinach

Toss beef strips with flour, thyme and salt & pepper.  In a soup pot or Dutch oven, melt butter.  Add beef and cook until brown.  Add onion and mushrooms and saute 2-3 minutes until veggies start to soften.  Add broth, bring to a boil, then turn down heat and simmer for at least 30 minutes.

Add water and bring to a boil again.  Add pasta, stir, and reduce heat to medium (low boil).  Cook for 10-15 minutes until pasta is tender.  In a small bowl stir together whipping cream and sour cream until smooth. Stir in spinach, cream mixture and sherry.  Cook 2-3 minutes until spinach is wilted and soup is heated through.  Add salt & pepper to taste.  Serve immediately.

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