My Man's Favorite Soup (Stroganoff Soup) Recipe

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.