Beef Stroganoff Soup       


Ingredients
1/4 cup butter
1 pound tenderloin tips cubed
2 cloves garlic minced
12 ounces mushrooms sliced
1 large onion diced
1 cup shredded carrots
1 pint of water
1 tablespoon beef base
roux made of 1/2 cup flour and 1/2 cup butter
salt and pepper
1 pint of whipping cream
1/2 cup sour cream
1/4 cup chopped chives

Directions:
In a 5 quart pot, melt the butter and add tips, garlic. Cook until meat is browned, about 5 minutes.
Add mushrooms and onions. Saute until onion is translucent. Add carrots, water, beef base, salt and pepper. Bring to a boil and simmer for 15 minutes.
Make roux by melting butter and add flour to it. Stir until smooth and cook 2 minutes. Gradually add to soup, stirring all the time. Add whipping cream and taste to adjust seasonings. Remove from heat and add sour cream. Ladle soup into bowls and top with chives.

Makes 6 to 8 servings.