Stroganoff Soup with Gluten-Free Porcini Mushroom Large Trumpet

Serving Size: 2-3

Prep Time:  15 Minutes
Cook Time: 30 Minutes
Total Time:  45 Minutes

2 tablespoons unsalted butter

1 tsp salt divided 

1 tsp black pepper

1 pound beef sirloin, trimmed of fat, thinly sliced into bite-sized strips

salt and pepper

8 ounces sliced mushrooms, (Cremini, White Button, Porcini)

1 sweet onion, diced

3 cloves garlic, minced

2 tablespoons tomato paste

1 tablespoon Gluten Free Worcestershire sauce

4 cups low-sodium beef stock (or chicken stock)

1 cup sour cream

chopped fresh parsley


  1. In a large pot or dutch oven, melt butter over medium-high heat. Season the meat with 1/2 tsp salt and 1/2 tsp black pepper. Add to the pot and give it a quick sear, 1-2 minutes on each side, or until the meat has developed color. Transfer to a plate and set aside. 
  2. Add the mushrooms, onion, and garlic to the pot; sauté until the vegetables have softened, about 3 minutes. Season with 1/2 tsp salt and 1/2 tsp black pepper.
  3. Stir in the tomato paste and Worcestershire sauce.
  4. Pour in the beef stock; bring to a boil.
  5. Add in the pasta. Reduce heat to a simmer and cook for 10-15 minutes until al dente.
  6. In a bowl combine the sour cream with 1 cup of the hot soup and whisk to combine; pour mixture back into the pot. Cook and stir for 1-2 minutes to thicken.
  7. Add the seared meat back to the pot and simmer for a few more minutes to cook through.
  8. Taste, and adjust seasoning with a little more salt and pepper, if necessary.
  9. Serve with some fresh chopped parsley.