Mushroom Stroganoff Soup

Ingredients

• 2 tablespoons olive oil
• 2 medium-size shallots, chopped (about 2/3 cup)
• 1 10-oz package white button mushrooms, trimmed and sliced
• 1 10-oz package cremini mushrooms, trimmed and sliced
• 2 garlic cloves, minced
• 4 cups low-sodium chicken or vegetable broth
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dijon mustard
• 3/4 teaspoon salt, plus more to taste
• 1/4 teaspoon freshly ground black pepper
• 1 cup whole wheat egg noodles
• 1 cup 1% low-fat milk
• 2/3 cup sour cream, divided
• 2 tablespoons all-purpose flour
• 2 tablespoons chopped fresh parsely

Instructions

In soup pot over medium heat, heat oil. Add shallots and cook, stirring occasionally, until softened, 2 minutes. Add button mushrooms and cremini mushrooms, increase heat to medium-high and cook, stirring occasionally, until mushrooms release liquid and begin to brown, about 8 minutes. Stir in garlic and cook 30 seconds. Add broth, Worcestershire sauce, mustard, 3/4 teaspoon salt and pepper; bring to boil. Add egg noodles and boil gently, uncovered, until noodles are nearly tender, 5 minutes.

In pitcher or medium bowl, whisk milk, 1/3 cup sour cream and flour until flour dissolves. Ladle 1/2 cup broth from pot into milk mixture and whisk well then pour milk mixture into pot. While stirring, bring to gentle boil then lower heat and simmer until thickened, 2 minutes. Season with additional salt, to taste.

Serve garnished with dollop of remaining sour cream and parsley.