Who doesn’t like a nice, steaming bowl of noodle soup when the weather starts to turn colder? Soup is the ultimate comfort food. It is the most satisfying thing to eat when you come into a warm home after being out in the driving rain, howling winds or blowing snow. It warms you from the inside out and makes your soul smile.

Don’t let the fancy name scare you away from trying this soup, which is really just a basic beef and noodle soup, at its heart. It is made creamy by the addition of sour cream, and a few herbs and spices make it taste just right.

 

INGREDIENTS

2 tablespoons unsalted butter

1 pound beef sirloin, trimmed of fat, thinly sliced into bite-sized strips

Salt and pepper

8 ounces sliced Cremini mushrooms

1 medium sweet onion, diced

3 cloves garlic, minced

2 tablespoons tomato paste

1 tablespoon Worcestershire sauce

5 cups low-sodium chicken or beef stock

1½ cups dried egg noodles

½ cup sour cream

2 tablespoons all-purpose flour

Chopped fresh parsley

 

INSTRUCTIONS

Add butter to a large pot (a Dutch oven works well), melting it over medium heat, Season your beef with a bit of salt and pepper and brown in the butter. Remove the meat from the pan with a slotted spoon and keep it warm.

Add garlic, onions and mushrooms to the pot. Cook until softened, about 3 minutes. Add Worcestershire sauce and tomato paste, stirring to blend with the veggies. Now stir in the stock, bringing the mixture to a boil. Add the noodles to the broth, reducing heat and simmering until they reach the al dente level, about 5-7 minutes.

Meanwhile, in a medium bowl, or a 2-cup measuring cup, combine the sour cream with the flour. Whisk 1 cup of the hot soup broth into the sour cream and flour mixture until smooth; then pour mixture back into the pot with the rest of the soup. Stir until combined and then stir constantly until it thickens, about 1-2 minutes more. Serve in bowls and garnish with parsley, if desired.

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Quick Tip:  Want to make the broth of this soup extra silky and smooth? Just use cornstarch instead of flour as your thickener. You won’t need to use as much and it will thicken up much more quickly.

Recipe and image courtesy of Amy at Belly Full