Stroganoff Soup with Gluten-Free Porcini Mushroom Trumpets

Serving Size:  2-3
Prep Time:  10 Minutes
Cook Time: 35 Minutes
Total Time:  45 Minutes


8-9 oz. Pappardelle’s Gluten-Free Porcini Mushroom Large Trumpet
2 Tbsp. unsalted butter
1 tsp. salt, divided, plus more to taste
1 tsp. black pepper, divided, plus more to taste
1 lb. beef sirloin, trimmed of fat & thinly sliced into bite-sized pieces
8 oz. sliced mushrooms (Cremini, White Button or Porcini)
1 sweet onion, diced
3 cloves garlic, minced
2 Tbsp. tomato paste
1 Tbsp. Worcestershire sauce
4 cups low-sodium beef stock
1 cup sour cream
Fresh parsley, chopped, for garnish


  1. Season beef with 1/2 tsp. salt and 1/2 tsp. black pepper.
  2. In a dutch oven, melt butter over medium-high heat. Add meat and give it a quick sear until it has developed color, about 1-2 minutes per side. Transfer to a plate and set aside. 
  3. Add mushrooms, onion, and garlic to the pot. Sauté until vegetables have softened, about 3 minutes. Season with 1/2 tsp. salt and 1/2 tsp. black pepper.
  4. Stir in tomato paste and Worcestershire sauce. Add beef stock and bring to a boil.
  5. Add pasta and reduce heat to a simmer. Cook, stirring occasionally, until al dente, about 8-10 minutes. 
  6. In a large bowl, mix sour cream with 1 cup of 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, about 5-10 minutes. 
  8. Ladle the soup into serving bowls and garnish with fresh parsley. Serve and enjoy!