Beef stroganoff soup

This has to be the best soup you’ll eat. Delicious any time of year. This is really good for those chilly days, Great to serve when you have guests.

white ceramic bowl with food
  • 3 cups chicken stock
  • 3 cups water
  • 1 pound beef roast
  • 1 tsp. salt
  • 1/4 tsp pepper
  • 2 Tbsp. extra virgin olive oil
  • 2 yellow onions, sliced
  • 2 sprigs of fresh thyme
  • 1 dried bay leaf
  • 3 garlic cloves, minced
  • 1/2 pound of fusilli pasta 
  • 1/2 cup thickened cream
  • 2 Tbsp. dried chives


Beef Stroganoff Soup
  • Bring stock and 3 cups of water to a boil in a large saucepan over high heat. Set aside.
  • Meanwhile, season beef with salt and pepper. Heat 1 tablespoon oil in a large saucepan over med-high heat. Add beef. Cook, for 8 minutes until browned. Transfer to a plate.
  • Heat 1 tablespoon of remaining oil in the pan over high heat. Add onion, thyme, and bay leaf. Season with salt and pepper. Cook, stirring occasionally, for 6 -7 minutes. Reduce heat to medium. Add the garlic. and cook for 5 more minutes. Strain stock mixture into the pan with beef. Bring to a boil. Cover. Reduce heat to medium-low. Cook for 1 hour 30 minutes or until beef is tender.
  • Using tongs, transfer beef to a cutting board. Using 2 forks, shred meat. Remove and discard herbs. Return beef to pan. Bring to a boil. Add pasta. Boil, partially covered, for 15 minutes. Add cream. Stir to combine. Serve soup sprinkled with chives.

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