Mushroom Stroganoff Soup
Ingredients
2 tablespoons olive oil
2 medium shallots, chopped (about 2/3 cup)
1 (10-ounce) package white button mushrooms, trimmed and sliced
1 (10-ounce) package cremini mushrooms, trimmed and sliced
2 garlic cloves, minced
4 cups low-sodium chicken or vegetable broth
1 tablespoon Worcestershire sauce
1 teaspoon Dijon mustard
3/4 teaspoon salt, plus more to taste
1/4 teaspoon freshly ground black pepper
1 cup whole wheat egg noodles
1 cup 1% low-fat milk
2/3 cup sour cream, divided
2 tablespoons all-purpose flour
2 tablespoons chopped fresh parsley
Instructions
In a soup pot over medium heat, heat the olive oil. Add shallots and cook, stirring occasionally, until softened, about 2 minutes. Add button and cremini mushrooms, increase heat to medium-high, and cook, stirring occasionally, until mushrooms release their liquid and begin to brown, about 8 minutes. Stir in garlic and cook for 30 seconds.
Add broth, Worcestershire sauce, Dijon mustard, salt, and pepper; bring to a boil. Add egg noodles and boil gently, uncovered, until noodles are nearly tender, about 5 minutes.
In a pitcher or medium bowl, whisk milk, 1/3 cup sour cream and flour until combined. Ladle 1/2 cup of hot broth from the pot into the milk mixture and whisk well, then pour mixture back into the pot. Stir continuously, bring to a gentle boil, then reduce heat and simmer until thickened, about 2 minutes. Season with additional salt to taste.
Serve hot, garnished with a dollop of the remaining sour cream and a sprinkle of fresh parsley.
