- 1 pound ground beef
- 1 tablespoon minced garlic
- 1 large onion, diced
- 2 tablespoons butter
- salt and ground black pepper to taste
- 1 (8 ounce) package baby portobello mushrooms, cut into 1/4-inch-thick slices
- 6 cubes chicken bouillon
- 1 tablespoon garlic powder, or to taste
- 1 teaspoon Italian seasoning
- 1 teaspoon dried parsley flakes
- 4 cups water
- 2 cups milk
- 1 cup all-purpose flour
- 1 cup shredded Colby-Jack cheese, or to taste
- 1/2 cup sour cream
- Combine ground beef and garlic in a large pot over medium heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Transfer beef to a bowl; do not wash the pot.
- Combine onion, butter, salt, and pepper in the same pot. Simmer until onion is almost translucent, about 3 minutes. Add mushrooms; simmer until mushrooms are soft and onion is completely translucent, about 3 minutes more.
- Return cooked beef to the pot. Add bouillon cubes, garlic powder, Italian seasoning, and parsley. Season with additional salt and pepper, if desired. Stir until combined, about 1 minute. Add water and bring to a boil. Continue boiling, stirring occasionally, about 5 minutes.
- Whisk 1/2 cup milk and 1/4 cup flour in a bowl until all lumps dissolve. Add mixture to soup and stir until completely blended, about 1 minute. Repeat this process 3 more times withe remaining milk and flour. Bring soup back to a low boil. Reduce heat and simmer, stirring occasionally, until thickened, about 15 minutes.
- Remove soup from heat and let stand 10 minutes before serving. Stir the pot, ladle about 2 cups into an individual serving bowl, top with 1/4 cup shredded Colby-Jack cheese, and 2 tablespoons sour cream.
04/25/2018
recipepes.com
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455 calories
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