Beef Stroganoff Mushroom Soup Recipe

Beef Stroganoff, a classic comfort food, is a rich and flavorful dish that has been beloved for centuries. It combines tender pieces of beef in a creamy, savory sauce, often served over egg noodles or rice. But what happens when you transform this beloved recipe into something quicker, easier, and perfect for a cozy weeknight meal? Enter Beef Stroganoff Mushroom Soup. This version takes the rich, hearty flavors of the original dish and simplifies them into a comforting soup that is not only satisfying but also incredibly easy to prepare.

This soup is an ideal choice for busy days when you crave something indulgent but don’t want to spend hours in the kitchen. By using canned mushroom soup as a base and enhancing it with fresh ingredients and a few twists, you get all the deliciousness of Beef Stroganoff in a fraction of the time.

In this guide, we’ll break down everything you need to know about making this delicious soup, from the ingredients to the cooking process, and even offer expert tips for perfecting the dish.

Beef Stroganoff Mushroom Soup Recipe

This Beef Stroganoff Mushroom Soup is a delightful mashup of two favorite dishes: Beef Stroganoff and creamy mushroom soup. With tender beef, sautéed mushrooms, and a rich, creamy broth, it’s a meal that warms you up from the inside out. It’s great for those nights when you need something filling, comforting, and easy to make, without compromising on flavor.

Ingredients Needed

• Beef: Choose tender cuts like sirloin, flank steak, or stew meat. These will add the right amount of richness to the soup.
• Mushrooms: Fresh white button or cremini mushrooms give the soup that earthy flavor you crave. Sliced thin for easy cooking.
• Onion: A small yellow or white onion, finely chopped, will bring sweetness and depth to the broth.
• Garlic: A couple of cloves, minced, for that aromatic base flavor that gives the soup richness.
• Butter: A few tablespoons of butter will help sauté the beef and veggies, creating a nice, savory base.
• Beef Broth: Adds depth and richness to the soup. You can go with low-sodium broth to keep it on the lighter side.
• Cream of Mushroom Soup: The heart of the dish. Use a can of cream of mushroom soup as your shortcut for that creamy texture.
• Sour Cream: A dollop at the end adds tanginess and richness, making the soup velvety smooth.
• Dijon Mustard: A teaspoon of Dijon mustard provides an extra layer of flavor and enhances the creamy sauce.
• Egg Noodles or Pasta: Traditionally, Beef Stroganoff is served over egg noodles, and this soup is no different. The noodles help to make the soup more hearty.
• Salt & Pepper: Essential for seasoning, so don’t forget to taste as you go.

Cooking Instructions

1. Prep The Ingredients

   • Thinly slice your beef into bite-sized pieces.
   • Slice the mushrooms and chop the onion and garlic.
   • Measure out your broth and set aside the sour cream and Dijon mustard for later.

2. Sauté The Beef

   • In a large pot or Dutch oven, heat a tablespoon of butter over medium-high heat. Add the beef in batches to avoid overcrowding the pan. Sauté until the beef is browned on all sides. Remove the beef and set it aside.

3. Cook The Veggies

   • In the same pot, add another tablespoon of butter. Toss in the onions and garlic, cooking them until softened, about 3-4 minutes. Then, add the mushrooms and sauté until they release their moisture and become golden brown.

4. Build The Soup Base

   • Pour in the beef broth and the cream of mushroom soup. Stir to combine and bring the mixture to a simmer.

5. Add The Beef Back

   • Return the beef to the pot. Let it cook in the simmering broth for 15 minutes, until it’s tender and flavorful.

6. Cook The Noodles

   • While the soup is simmering, cook the egg noodles in a separate pot according to package instructions. Drain them and set aside.

7. Finish The Soup

   • Once the beef is tender, stir in the sour cream and Dijon mustard. Season with salt and pepper to taste. Let everything come together for a few minutes over low heat.

8. Serve

   • Spoon the cooked noodles into bowls, then ladle the creamy beef stroganoff soup over the top. Garnish with fresh parsley or chives if you like.

Ingredient Insights

• Beef: Lean cuts of beef, like sirloin, are best because they cook quickly and remain tender without becoming tough. Avoid fatty cuts like ribeye, as they can add too much grease to the soup.
• Mushrooms: Mushrooms are essential for creating that earthy, umami flavor. While you can use canned mushrooms, fresh mushrooms provide the best texture and flavor.
• Cream of Mushroom Soup: This is your shortcut for a creamy base. However, for a fresher, more homemade feel, you can use a homemade roux-based mushroom sauce or even a combination of heavy cream and sautéed mushrooms.
• Sour Cream: This tangy addition is a key part of the signature flavor of Beef Stroganoff. It balances the richness of the soup and adds creaminess.

Expert Tips

• Choose the Right Beef Cut: If you’re looking to elevate this soup, try using a premium cut like ribeye or filet mignon for an ultra-tender result.
• Don’t Skip the Mustard: Dijon mustard may seem like an unusual addition, but it’s what gives Beef Stroganoff its signature bite. It balances the richness of the cream and adds a subtle tang.
• Control the Consistency: If you like your soup thicker, add less broth or more cream of mushroom soup. If you want it lighter, feel free to add extra broth or even a splash of white wine.
• Make It Ahead: This soup actually tastes better the next day, as the flavors have time to meld. Make it ahead and let it sit in the fridge overnight for a more robust flavor.
• Fresh Herbs: Fresh parsley or thyme sprinkled on top just before serving will add a bright, herbal contrast to the richness of the soup.

Recipe Variations

• Vegetarian Version: For a meatless take, skip the beef and substitute with plant-based protein like tofu or tempeh. Use vegetable broth instead of beef broth, and you’ll still get a delicious, creamy mushroom-based soup.
• Spicy Stroganoff: Add a little heat by mixing in red pepper flakes or a touch of cayenne pepper. This adds a nice contrast to the richness of the cream.
• Slow Cooker Option: If you want a hands-off approach, you can make this soup in the slow cooker. Brown the beef first, then add all the ingredients (including broth, mushrooms, and soup) to the slow cooker. Cook on low for 4-6 hours, then stir in sour cream just before serving.
• No Noodles: For a lighter version, you can skip the noodles and serve the soup as-is, or over mashed potatoes for a more hearty meal.

Final Words

Beef Stroganoff Mushroom Soup is a delightful variation on the classic Beef Stroganoff that’s perfect for busy days but doesn’t compromise on taste. It’s the type of meal you can throw together quickly yet still get the rich, comforting flavors that are so beloved in the original dish. With just a few simple ingredients and a little bit of time, you can create a dish that’s warming, satisfying, and packed with delicious layers of flavor.

Whether you’re making it for a family dinner or as a cozy weeknight meal, this soup is sure to hit the spot. And the best part? You can customize it to suit your tastes, making it your own signature version.