Beef Stroganoff Soup

INGREDIENTS:

4 teaspoons olive oil
2 medium carrots, diced
1 medium onion, chopped
2 cloves garlic, minced
2 teaspoons dried thyme
1 pound lean ground beef
8 ounces cremini mushrooms, sliced
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
4 cups beef broth
1½ cups broad egg noodles, uncooked
½ teaspoon salt
¼ teaspoon black pepper
½ cup frozen peas
⅓ cup sour cream
2 tablespoons fresh parsley, chopped

DIRECTIONS:

Heat the olive oil in a large Dutch oven or soup pot over medium-high heat. Add the carrots and onion and sauté for 4–5 minutes, stirring occasionally, until they begin to soften. Stir in the garlic and dried thyme and cook for another 30 seconds until fragrant.

Add the ground beef and sliced mushrooms. Cook for 6–8 minutes, breaking the beef apart as it browns, until the meat is fully cooked and the mushrooms are tender. Drain any excess grease if necessary.

Stir in the Dijon mustard and Worcestershire sauce, mixing well to coat the beef and vegetables. Cook for another minute to blend the flavors.

Pour in the beef broth and add the uncooked egg noodles, salt, and black pepper. Bring to a gentle boil, then reduce the heat to medium-low. Cover and simmer for 6–8 minutes, or until the noodles are tender, stirring occasionally to prevent sticking.

Stir in the frozen peas and cook for another 2 minutes until heated through. Reduce the heat to low. In a small bowl, mix the sour cream with a few tablespoons of the warm soup broth until smooth, then gently stir it back into the pot. Heat through without boiling to prevent the sour cream from curdling.

Ladle the soup into bowls, sprinkle with freshly chopped parsley, and serve warm with crusty bread or dinner rolls. Garnish with extra sour cream optional.