Slow Cooker Beef Stroganoff Soup

• Meat

  • 1 1/2 lbs Beef stew meat

• Produce

  • 2 Bay leaves
  • 3 tbsp Garlic, fresh
  • 2 tsp Garlic powder
  • 12 oz Mushrooms, white
  • 1 tsp Onion powder
  • 2 tbsp Parsley, dried
  • 1/2 cup Parsley, fresh
  • 1 tsp Thyme, dried
  • 1/2 Yellow onion

• Canned Goods

  • 8 cups Beef broth, low sodium

• Condiments

  • 3 tbsp Dijon mustard
  • 3 tbsp Worcestershire sauce

• Pasta & Grains

  • 8 oz Egg noodles

• Baking & Spices

  • 1 Black pepper, freshly ground
  • 1/4 cup Flour
  • 1 1/2 tsp Salt

• Dairy

  • 12 oz Sour cream

• Beer, Wine & Liquor

  • 1/4 cup Red wine

Found on fivehearthome.com

Description

Directions

• Place the beef, mushrooms, onion (if using), and garlic in the bottom of a large (7- to 8-quart) slow cooker. Add the beef broth, red wine (if using), Worcestershire sauce, Dijon, garlic powder, salt, onion powder, dried parsley, dried thyme, bay leaves, and freshly ground black pepper (to taste); stir all ingredients to combine. Place the lid on the slow cooker and cook for 8 to 10 hours on LOW (or 4 to 5 hours on HIGH).
• About 20 minutes before serving time, turn the slow cooker to HIGH. Transfer the sour cream to a large bowl and pour a ladle full of hot broth from the slow cooker into the sour cream. Whisk until smooth. Add another ladle of broth to the sour cream, whisk well, and repeat (adding broth and whisking) until the sour cream in the bowl is very thin, smooth, and liquid-y. Sprinkle the flour over the thinned sour cream and rapidly whisk until smooth and dissolved, adding more broth to the mixture if it starts to get thick or lumpy.
• Pour the sour cream mixture into the slow cooker and add the egg noodles and fresh parsley; stir well to combine. Cover and cook on HIGH for 15 minutes or until the noodles are al dente and the broth is slightly thickened.
• Remove the bay leaves, adjust the salt and pepper to taste, and serve hot, garnished with fresh parsely, if desired.