Experience the ultimate comfort in a bowl with this beef stroganoff soup. This is made with ground beef, mushrooms, onions, garlic, egg noodles and our Campbell's® No Salt Added Condensed Cream of Mushroom soup.
- Total time:
30 minutes
- Servings:
22
Ingredient
|
Weight
|
Measure
|
85% lean ground beef , yield from 1 lb raw |
|
2 |
onion , sliced thin |
8.0 oz. |
2 cup |
mushrooms , quartered |
24.0 oz. |
8 cup |
garlic , peeled, chopped |
1.0 oz. |
2 tbsp. |
Campbell’s® Condensed No Salt Added Cream of Mushroom Soup , 50 ounce |
|
1 can |
fresh oregano leaves , chopped |
|
1.5 tbsp. |
Swanson® Unsalted Chicken Stock |
|
3 cup |
reduced fat (2%) milk |
|
2 cup |
water |
|
1 cup |
Worcestershire sauce |
|
4 tbsp. |
egg noodles |
7.0 oz. |
2 cup |
sour cream |
2.0 oz. |
4 tbsp. |
fresh parsley , chopped |
3.0 oz. |
0.5 cup |
1. Brown beef in a large sauce pot over high heat, for about 5 minutes. Drain off half the fat.
2. Add onions, mushrooms and garlic. Cook for 5 minutes.
3. Add Campbells® Condensed No Salt Added Cream of Mushroom Soup. Simmer for 10 minutes.
4. Add oregano, Swanson® Unsalted Chicken Stock, milk and water. Simmer for 5 minutes.
5. Add Worcestershire sauce, egg noodles and sour cream. Simmer for 5 minutes.
CCP: Heat to a minimum internal temperature of 165°F for 1 minute.
CCP: Hold for hot service at 140°F or higher until needed.
6. To Serve: Using an 8 oz. ladle, portion 1 cup of soup in a serving bowl. Garnish parsley. Serve immediately.
Experience the ultimate comfort in a bowl with this beef stroganoff soup. This is made with ground beef, mushrooms, onions, garlic, egg noodles and our Campbell's® No Salt Added Condensed Cream of Mushroom soup.
-
Total time:
30 minutes
-
Servings:
22
Ingredient
|
Weight
|
Measure
|
85% lean ground beef , yield from 1 lb raw |
|
2 |
onion , sliced thin |
8.0 oz. |
2 cup |
mushrooms , quartered |
24.0 oz. |
8 cup |
garlic , peeled, chopped |
1.0 oz. |
2 tbsp. |
Campbell’s® Condensed No Salt Added Cream of Mushroom Soup , 50 ounce |
|
1 can |
280000028663
fresh oregano leaves , chopped |
|
1.5 tbsp. |
Swanson® Unsalted Chicken Stock |
|
3 cup |
280000021450
reduced fat (2%) milk |
|
2 cup |
water |
|
1 cup |
Worcestershire sauce |
|
4 tbsp. |
egg noodles |
7.0 oz. |
2 cup |
sour cream |
2.0 oz. |
4 tbsp. |
fresh parsley , chopped |
3.0 oz. |
0.5 cup |
1. Brown beef in a large sauce pot over high heat, for about 5 minutes. Drain off half the fat.
2. Add onions, mushrooms and garlic. Cook for 5 minutes.
3. Add Campbells® Condensed No Salt Added Cream of Mushroom Soup. Simmer for 10 minutes.
4. Add oregano, Swanson® Unsalted Chicken Stock, milk and water. Simmer for 5 minutes.
5. Add Worcestershire sauce, egg noodles and sour cream. Simmer for 5 minutes.
CCP: Heat to a minimum internal temperature of 165°F for 1 minute.
CCP: Hold for hot service at 140°F or higher until needed.
6. To Serve: Using an 8 oz. ladle, portion 1 cup of soup in a serving bowl. Garnish parsley. Serve immediately.