I was in the mood for a thinner cream soup so I made with only 1 can cream of mushroom soup and used only about 1/4 c sour cream. I also only had 1/2 lb ground beef so I threw in some chopped broccoli, cauliflower, carrots, and celery to supplement. I browned the ground beef and veggies with garlic and some cayenne, then drained. Then added 3 cups beef broth instead of water and a splash of red wine. Brought to a boil, then reduce heat and simmered about 10 mins. I used an immersion blender to get the big chunks of veggies smaller. Then added cream of mushroom soup, heated through. Then removed from heat and added sour cream so it wouldn't curdle. Finally, added cooked egg noodles. I would make this again but definitely add fresh mushrooms. This was a good base recipe for me to adjust to my own taste and what I had on hand. I wanted a cream soup but had no milk on hand. The canned soup and sour cream did the trick. I also think fresh parsley would be a great addition. Yummy lunch to make on a day off!
Was this review helpful?
1 user found this review helpful
I was in the mood for a thinner cream soup so I made with only 1 can cream of mushroom soup...