Description
A rich and hearty soup made with tender tongue, mushrooms, and a creamy sauce.
Ingredients
Scale
- 1 pound beef tongue
- 1 cup mushrooms, sliced
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 cup sour cream
- 1 tablespoon Worcestershire sauce
- 2 tablespoons flour
- 1 tablespoon paprika
- Salt to taste
- Pepper to taste
- 2 tablespoons olive oil
Instructions
- In a large pot, heat olive oil over medium heat. Add chopped onion and minced garlic, and sauté until translucent.
- Add the mushrooms and cook until soft.
- Stir in the flour and paprika, cooking for an additional minute.
- Add the beef broth and bring to a boil.
- Reduce heat and add the cooked tongue, cut into cubes.
- Simmer for 30 minutes.
- Stir in the Worcestershire sauce and sour cream. Season with salt and pepper.
- Cook for another 5 minutes to heat through.
- Serve hot.
Notes
- For added flavor, let the soup sit for a few hours before serving.
- Alternatively, this soup can also be made in a slow cooker.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 100mg