Hearty Beef Stroganoff Soup

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I LOVED this so much. 

https://thestarphoenix.com/opinion/columnists/renee-kohlman-hearty-beef-stroganoff-soup-is-a-delicious-spin-on-a-classic

2 tbsp canola oil

1 medium onion, diced

2 medium carrots, diced

2 stalks celery, diced

1 medium parsnip, diced

2 garlic cloves, minced

1 lb lean ground beef

2 tbsp ketchup or tomato paste

1 tbsp Dijon mustard

1 tbsp Worcestershire sauce

1 tsp dried thyme leaves

1 tsp salt

1/2 tsp smoked paprika

1/4 tsp pepper

6 cups reduced-sodium beef broth

1 1/2 cups dried egg noodles

2/3 cup sour cream

2 tbsp all-purpose flour

1 cup frozen peas

chopped parsley, for garnish

1. In a large Dutch oven, warm the oil over medium-high heat. Sauté the onion, carrots, and parsnip for a few minutes, then stir in the garlic and sauté until the vegetables are softened and fragrant, a few more minutes. Add a generous pinch of salt at this time. Stir in the ground beef and break it up with a wooden spoon. Cook until the beef is browned, about five minutes.

2. Stir in the ketchup, mustard, Worcestershire sauce, thyme leaves, salt, paprika, and pepper. Cook for one minute, then pour in the beef broth. Cover, bring to a boil then simmer for 10 minutes. Stir in the noodles and cook for another 10 minutes or until the noodles are tender. This timing will depend on what brand of noodles you use, so check every few minutes.

3. In a small bowl, whisk together the sour cream and flour. Stir in one cup of the soup broth (that’s right, take it straight from the pot), and whisk until smooth. Add the sour cream mixture back into the soup pot, stirring until thickened and bubbly, about two minutes. Stir in the peas and cook for another two minutes. Taste and adjust the seasoning.

4. Ladle into bowls and garnish with parsley.

Makes 4-6 servings.

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