Mushroom Stroganoff 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, trimmed and sliced 1 package (10 ounces) 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 additional, 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 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 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.