Easy Beef Stroganoff Soup is the cozy comfort-food twist on a classic, transforming rich beef stroganoff flavors into a hearty, spoon‑to‑bowl soup. This version gives you all the creamy, savory goodness you love—tender beef, mushrooms (optional but lovely), aromatic onions and garlic, and egg noodles—without overcomplicating things. The best part? It comes together in a single pot, making weeknight dinners easier and more satisfying. Whether you’re craving warming soup in cooler weather or simply want a comforting dish that feels a bit indulgent, this recipe delivers flavor, texture, and ease in every steaming bowl.
Why You’ll Love This Beef Stroganoff Soup Recipe
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One‑pot convenience: Everything cooks in one pot—no need to dirty multiple pans, making cleanup easier.
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Flavorful richness: The combination of beef, Worcestershire, and optional bouillon gives a depth of savory flavor that feels luxurious.
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Creamy texture without cream overload: A mixture of sour cream, milk, and a bit of flour thickens the soup gently, giving you creaminess without heaviness.
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Customizable to taste: Mushrooms are optional, you can adjust noodles, and you can tweak broth strength or creaminess to your preference.
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Adaptable leftovers: This soup reheats beautifully; the flavors deepen overnight, making it ideal for leftovers or meal prep.
Ingredients
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1 to 1 ½ pounds lean ground beef
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8 ounces sliced or diced fresh white or baby bella mushrooms (optional – see note)
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½ cup chopped onion
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2 cloves garlic, finely minced (or substitute ½ teaspoon garlic powder)
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6 cups beef broth
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1 tablespoon beef bouillon paste (optional – see note)
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1 tablespoon Worcestershire sauce
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2 cups of loosely crushed, rustic-style dry egg noodles (approximately 8 ounces)
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1 ½ cups milk
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½ cup sour cream
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⅓ cup all‑purpose flour
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Salt and freshly ground black pepper, to taste
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Chopped fresh parsley, for garnish
Notes on ingredients
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Beef bouillon paste: This is optional but boosts the savory depth if your broth is light. You may substitute a bouillon cube or granules, adjusting salt to taste.
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Noodles: I like using thicker, country‑style egg noodles for heartiness.
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Mushrooms: If you or someone at your table dislikes mushrooms, you can cook them separately and serve on the side or omit them entirely.
Step‑by‑Step: How to Make Easy Beef Stroganoff Soup
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Brown the beef and aromatics
In a 6‑quart (or similarly sized) soup pot over medium heat, add the ground beef, mushrooms (if using), chopped onion, and minced garlic. Cook for 5 to 7 minutes, breaking the meat up into small pieces, until the beef is no longer pink and the onion is softened.
Drain off excess fat from the pot if needed so your soup doesn’t get greasy. -
Add liquid base and flavorings
Stir in the beef broth, optional bouillon paste (if using), and Worcestershire sauce. Increase heat to medium‑high and bring the mixture to a boil. -
Cook the noodles
Once boiling, add the loosely crushed egg noodles. Reduce heat to medium and simmer, uncovered or partially covered (especially if cooking longer than 10 minutes), until the noodles are al dente per package instructions. Keep in mind they will continue softening when mixed with the creamy base. -
Prepare the creamy thickening mixture
While the noodles cook, in a blender or using an immersion blender, combine the milk, sour cream, and flour. Blend until the mixture is silky smooth with no lumps. -
Incorporate cream mixture and thicken
Slowly pour the blended cream mixture into the soup pot, stirring constantly to distribute evenly. Maintain medium heat and cook, stirring, until the soup comes to a simmer. Continue cooking for 3 to 4 more minutes until the soup thickens to your desired consistency. -
Season and finish
Taste and adjust with salt and pepper. Be cautious: if you used bouillon paste, the soup may already have a fair amount of sodium.
Serve the soup hot, garnished with fresh chopped parsley in each bowl. -
Serve and enjoy
The soup will thicken further as it cools; if needed, add a splash of stock or milk on reheating to loosen the texture.
Helpful Tips
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Consistency control: If your soup seems too thick after cooling, stir in a bit more broth or milk when reheating. If it’s too thin, let it simmer longer (stirring to prevent scorching).
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Even heating: Stir gently but frequently after adding the creamy mixture to prevent it from sticking or curdling.
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Don’t overcook noodles: Since they will continue to soften, take them off heat while still slightly firm.
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Layer flavors: If you have time, sauté a small amount of the onion or mushroom separately to deepen flavor before adding to the pot.
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Gluten‑free or alternative noodles: You can substitute gluten‑free egg noodles or even spiralized zucchini or pasta alternatives; adjust cooking time accordingly.
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Lighter version: Use half‑and‑half or low‑fat milk and reduced‑fat sour cream to lighten the dish, though it may lose some richness.
Substitutions And Variations
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Mushroom swap: Use crimini, cremini, or shiitake in place of white/bella mushrooms for a deeper earthy flavor.
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Beef alternative: Swap ground beef for ground turkey or chicken (though flavor will be lighter, so you may want to increase seasonings).
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Broth variation: Use low‑sodium beef broth so you can control the salt. You could also blend in a little chicken broth for a milder profile.
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Herb additions: Add thyme, marjoram, or a bay leaf while simmering, removing herbs before blending.
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Spicy kick: A pinch of red pepper flakes or smoked paprika can add a subtle heat or smoky edge.
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Vegan/dairy‑free adaptation: Use a plant‑based sour cream and non‑dairy milk (soy, oat, almond) and replace beef with textured vegetable protein (TVP).
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No‑noodle version: Omit the noodles and serve with crusty bread, or replace with rice or gluten‑free pasta.
Storage Instructions
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Refrigerator: Store cooled soup in an airtight container for up to 3–4 days. The soup will continue to thicken in the fridge, so add a splash of broth or milk when reheating.
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Freezer: This soup freezes reasonably well (without garnish). Leave out the parsley garnish and store in freezer‑safe containers or heavy freezer bags. Freeze for up to 2 months.
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Reheating: Thaw in the refrigerator overnight if frozen. Reheat gently on the stove over medium-low heat, stirring frequently. Add extra broth or milk to adjust consistency as needed.
Nutritional Information
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Calories: ~300–350 kcal
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Protein: ~18–22 g
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Fat: ~12–16 g
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Carbohydrates: ~30–35 g
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Fiber: ~1–2 g
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Sugar: ~2–4 g
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Sodium: Varies (depending on broth and bouillon used)
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Calcium: ~8–10% DV (from milk)
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Iron: ~10–15% DV
Serving Suggestions
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Serve with a slice of rustic crusty bread or garlic bread for dipping.
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Pair with a crisp green salad (mixed greens with vinaigrette) to contrast the creaminess.
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Top with extra sour cream, chopped scallions or chives, or shredded cheddar cheese for more richness.
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A side of steamed vegetables (such as green beans or broccoli) adds freshness and texture.
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For a heartier meal, you could serve alongside garlic knots or warm rolls.
Frequently Asked Questions About Easy Beef Stroganoff Soup
Can I skip the mushrooms entirely?
Yes, absolutely. Mushrooms add an earthy depth, but are optional. If some people dislike them, you can omit them or cook them separately and allow those who enjoy them to add on.
Will the sour cream curdle when heated?
When blended with milk and flour before adding, it helps stabilize the mixture and prevent curdling. Be sure to stir constantly when incorporating it and heat gently to a simmer rather than a boil.
Can I use heavy cream instead of milk and sour cream?
You can substitute heavy cream, but it will make the soup richer and heavier. Use gently (perhaps diluted with some broth) if you choose that path.
What if my soup is too thick after cooling?
Add extra broth or milk when reheating until you reach your desired consistency. Stir well to combine.
How do I make this gluten‑free?
Use gluten‑free egg noodles or pasta alternatives. Ensure your broth, bouillon, and flour are gluten-free or substitute with a gluten-free thickener like cornstarch (mixed into liquid before adding).
Can I make this in a slow cooker or Instant Pot?
Yes — you can brown the meat and build flavors in the Instant Pot’s “Sauté” mode, then pressure cook briefly with broth and noodles, and add the sour cream mixture after. In a slow cooker, cook the beef, broth, and aromatics first, then add noodles near the end, and stir in the cream mixture last (watching thickness). Adjust times carefully so your noodles don’t become mushy.
How many servings does this make?
Depending on portion size, this recipe yields about 5 to 6 hearty servings (roughly 1½‑cups each).
Final Thought
Thank you for making Easy Beef Stroganoff Soup part of your kitchen adventures! I hope each spoonful brings you warmth, comfort, and pure satisfaction. I love this dish because it turns pantry staples into a bowlful of cozy deliciousness—rich in flavor yet surprisingly straightforward to prepare. You don’t need to spend hours to get something that tastes indulgent; that’s part of the magic of this recipe. May it find a regular place on your meal rotation, bringing joy at your table with minimal fuss. Happy cooking, and enjoy every savory, creamy bite!
Print
Easy Beef Stroganoff Soup
- Total Time: 35 minutes
- Yield: 6 servings 1x
Description
Easy Beef Stroganoff Soup is a creamy, one-pot comfort meal loaded with ground beef, egg noodles, and rich savory flavor. It’s quick, hearty, and ideal for weeknight dinners or cozy leftovers.
Ingredients
1 to 1½ pounds lean ground beef
8 ounces sliced mushrooms (optional)
½ cup chopped onion
2 cloves garlic, minced (or ½ tsp garlic powder)
6 cups beef broth
1 tablespoon beef bouillon paste (optional)
1 tablespoon Worcestershire sauce
2 cups loosely crushed country-style dry egg noodles (approx. 8 oz)
1½ cups milk
½ cup sour cream
⅓ cup all-purpose flour
Salt and pepper, to taste
Chopped fresh parsley, for garnish
Instructions
-
Brown the beef and aromatics
In a 6‑quart (or similarly sized) soup pot over medium heat, add the ground beef, mushrooms (if using), chopped onion, and minced garlic. Cook for 5 to 7 minutes, breaking the meat up into small pieces, until the beef is no longer pink and the onion is softened.
Drain off excess fat from the pot if needed so your soup doesn’t get greasy. -
Add liquid base and flavorings
Stir in the beef broth, optional bouillon paste (if using), and Worcestershire sauce. Increase heat to medium‑high and bring the mixture to a boil. -
Cook the noodles
Once boiling, add the loosely crushed egg noodles. Reduce heat to medium and simmer, uncovered or partially covered (especially if cooking longer than 10 minutes), until the noodles are al dente per package instructions. Keep in mind they will continue softening when mixed with the creamy base. -
Prepare the creamy thickening mixture
While the noodles cook, in a blender or using an immersion blender, combine the milk, sour cream, and flour. Blend until the mixture is silky smooth with no lumps. -
Incorporate cream mixture and thicken
Slowly pour the blended cream mixture into the soup pot, stirring constantly to distribute evenly. Maintain medium heat and cook, stirring, until the soup comes to a simmer. Continue cooking for 3 to 4 more minutes until the soup thickens to your desired consistency. -
Season and finish
Taste and adjust with salt and pepper. Be cautious: if you used bouillon paste, the soup may already have a fair amount of sodium.
Serve the soup hot, garnished with fresh chopped parsley in each bowl. -
Serve and enjoy
The soup will thicken further as it cools; if needed, add a splash of stock or milk on reheating to loosen the texture.
Notes
Use bouillon paste to boost flavor or substitute with a cube or granules. Mushrooms can be cooked separately if preferred. Soup thickens as it cools—add milk or broth to adjust.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
Nutrition
- Serving Size: 1½ cups
- Calories: 340
- Carbohydrates: 32g
- Protein: 20g