My Man'S Favorite Soup (Stroganoff Soup) - cooking recipe

Ingredients

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

Preparation

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.