Stroganoff Soup

Jan here with a delicious recipe!

But first, let's head out to Custer State Park. We went on a beautiful Friday afternoon, and the sun...Oh! The sun was showing off!

Over the next couple months the sun will be heading down toward the southern horizon, and we can already see a HUGE difference from last summer!

Something about that angle brings out the rich colors of autumn...

And the shadows make the smallest details stand out...

Even the turkey's wattle shines!

The prairie dogs love these golden days.

But while we were in the park, the weather changed.

The sun was still making shadows, but everything became softer with the clouds moving in from the southeast.

And then yesterday, this happened!

Perfect weather for soup, don't you think?

This was a new recipe for us, and it is definitely a keeper!

Stroganoff Soup

The original recipe for this soup is from a blog called "Belly Full" The original sounded delicious, but I made a few changes (of course!)

ingredients:

2 Tablespoon butter

2 - 3 cups beef diced into bite-size pieces (a tender cut like round steak or sirloin is best)

1 cup mushrooms (optional - I didn't use them because I didn't have any)

1/4 cup diced onion

2 - 3 cloves garlic, minced

1 Tablespoon Worcestershire sauce

4 cups beef stock

1 cup water

1 teaspoon beef bouillon or bouillon cube

1/4 teaspoon pepper

1 1/2 cups small size pasta, like small shells

1/2 cup sour cream

2 Tablespoons flour

In a large pot (I used my 8 quart stock pot,) melt the butter, then brown the beef. Once the beef is browned on all sides (can still be pink in the middle,) add the mushrooms, onion, and garlic. Cook on medium heat until the onions are soft and the garlic is fragrant. (Yum!)

Add the beef stock a bit at a time, stirring the bits off the bottom of the pot as you go. Add the water, bouillon, Worcestershire sauce and pepper, and bring to a boil.

Add the pasta, return the soup to a boil, and cook on medium-high heat for about 10 minutes, or until the pasta is done.

Meanwhile, whisk the sour cream and flour together in a small bowl or two-cup measuring cup. Add some broth, about 1/4 cup at a time, and whisk into the mixture until you have about 1 1/2 to 2 cups liquid with no lumps.

When the pasta is cooked, add the sour cream mixture to the pot and stir a minute or so until the soup thickens. Add salt and pepper to taste.

This was so good! I can't wait to make it again!

Are you heading into soup weather yet?

Jan Drexler has always been a "book girl" who still loves to spend time within the pages of her favorite books. She lives in the Black Hills of South Dakota with her dear husband of many years and their active, crazy dogs, Jack and Sam. You can learn more about Jan and her books on her website, www.JanDrexler.com.