Wednesday, February 22, 2012

A Month of Soups: Beef Stroganoff Soup

Whenever we grill London Broil with my special teriyaki glaze, I have DH do extra meat so we can have stroganoff or stroganoff soup later in the week. I’m very big on cooking the meat once then using it throughout the week in other dishes. This is a slow-cooker soup, so it is even easier.

Cooking tip #1: Every time you remove the lid of the slow cooker during cooking, it adds 15 minutes more of cooking time needed. Keep the dang lid on!

Cooking tip #2: The more flavorful the mushrooms you select, the better the soup. Cremini mushrooms will do the trick in Beef Stroganoff Soup, but portobellos have more flavor. Or try a mélange of three or four mushrooms types for fun.

Beef Stroganoff Soup (serves 6)

2 cloves garlic, minced

¼ c onion, diced

½ c mushrooms, diced

¼ c butter

¼ c flour

1 t pepper

1 can evaporated milk + ½ can of water

4 ¾ c beef broth, divided

1# London Broil, grilled and cut into thin slices

1 c mushroom, sliced

1 c sour cream

½ c noodles, cooked al dente, per person

Spray a pan with Olive Oil Pam and sauté diced mushrooms, onion, and garlic. Set aside. In the same skillet melt the butter and flour. Stir around to make a roux, about 2 minutes of cooking.

Add evaporated milk slowly, stirring to get rid of lumps. When smooth, add pepper, water, and ¾ cup of broth. Pour into the blender along with cooked mushroom mixture. Blend for 30 seconds to smooth out the biggest lumps.

Pour the liquid into the slow cooker. Add the remaining beef broth and stir to blend. Add London Broil slices.

Cook on low for six hours. Add sliced mushrooms and sour cream. Blend and cook for 1 more hour on high. Put noodles in bottom of bowl and ladle soup on top. Mix and eat with garlic bread and a tossed salad.

DH’s Rating: 4.7 Tongues Up. When I asked why, he said, “I can’t give everything a 5.” I asked, “Why can’t you? Besides, not everything has been a 5 Tonguer.” He shrugged. “It’s my tongue.” Now how do you deal with that?

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