Home 10 ingredients or less Stroganoff Soup

Stroganoff Soup

by Laura

Happy Halloween! I hope you have a fun and safe holiday today!

This week is soup week here at RMK, another week that I look forward to each year. I love how a bowl of soup can be paired with some bread and salad for a complete and satisfying meal! It’s also one of those comfort foods for when the weather gets cold outside. In fact, we will be enjoying soup tonight. We have a tradition of having chili on Halloween and I’m probably gonna pair it with peasant bread.

These soups that I will be sharing this week are a twist on some classic dishes that have been turned into a soup. First up is stroganoff. That classic beefy noodle dish has been soupified (my own new word).

This Stroganoff Soup has everything you would expect from beef stroganoff – tender chunks of beef, twirly egg noodles, slices of mushrooms, a flavorful sauce or in this case broth, and that rich and creamy sour cream.

Also for you locals, I will be teaching a easy holiday appetizer class this Friday at the Utah Pinners Conference. Use the code REALMOM to receive a discount on your ticket. I would love to see you there!

Stroganoff Soup | realmomkitchen.com

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Stroganoff Soup


  • 2 Tbsp butter
  • 1/2 cup chopped onion
  • 2 tsp minced garlic
  • 1 (8 oz) pkg sliced mushrooms
  • 1 1/2 lbs boneless top sirloin steak, cut into cubes
  • 6 1/2 cups beef broth
  • 1/4 cup ketchup
  • 3/4 tsp salt
  • pepper to taste
  • 2 cups uncooked egg noodles
  • 1 pkg au jus mix
  • 1 (16 oz) container sour cream
  • fresh chopped parsley, optional for garnish


  1. In a 5-6 quart pot, melt butter and cook onions and mushrooms until tender. Add in garlic and cook for 1 minute until fragrant.
  2. Add in the beef and cook until no longer pink on the outside. Add in the broth, ketchup, salt and pepper. Bring to a boil and reduce to simmer for 10 minutes stirring occasionally.
  3. Add in noodles, cover and cook for 5-7 minutes until noodles are tender, stirring occasionally.
  4. Stir in au jus mix and 1 cup of sour cream and allow to simmer for a few more minutes until thickened.
  5. Serve topped with a dollop of the remaining sour cream and a sprinkle of parsley if desired. Serves 5-7.
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Recipe adapted from Betty Crocker.

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