Slow Cooker Beef Stroganoff Soup
Equipment
- slow cooker
Ingredients
- 1 pound stew meat or chuck roast cut into small chunks
- 3 cups broth
- 1/2 cup onion chopped
- 2 cloves garlic minced
- 2 tbsp Worchestershire sauce
- 1/2 tsp Herbes de Province
- 1/2 tsp sea salt
- 1/8 tsp black pepper
- 1 cup mushrooms sliced
- 1/4 cup sour cream
- 2 tbsp brown rice or arrowroot powder
- 3 tbsp cold water
- 2 oz pasta
Instructions
- Add onions, garlic, meat, broth, Worchestershire sauce, and seasonings to slow cooker.
- Cover and cook on high for 4 hours or low for 7.
- 30 minutes before cooking time has finished, add the mushrooms and sour cream. Stir until the sour cream is fully mixed in.
- In a small bowl, mix together the arrowroot powder and cold water and add.
- Make the pasta according to package directions.
- Once the soup has finished cooking, drain the pasta and add it to the soup.
- Mix well and serve!