Mushroom Strogan off Soup

Recipe courtesy of“Whole in One” by Ellie Krieger on behalf of Milk Means More Servings: 4

•2 tablespoons olive oil

•2 medium shallots( about 2/3 cup ), chopped

•1 package (10 ounces) white button mushrooms, trim med and sliced

•1 package (10 ounces) c re mini mushrooms, trimmed and sliced

•2 garlic cloves, minced

•4 cup slow-sodium chicken or vegetable bro th

•1 table spoon Worcestershire sauce

•1 teaspoon Di jon mustard

•3/4 teaspoon salt, plus additional, to taste

•1/4 teaspoon freshly ground black pepper

•1 cup whole-wheat egg noodles

•1 cup 1% low-fat milk

•2/3 cups our cream, divided

•2 tablespoons all-purpose flour

•2 tablespoons chopped fresh parsley

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 mediumhigh 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.