Prepare ingredients - Dice onion and bell pepper into small pieces. Clean the mushrooms by rubbing the dirt off with a brush or rinsing them quickly under running water. Do not soak them in water for long as they tend to become soggy. Slice it into uniform ½ inch thick slices. Clean and drain the ground beef.
Melt the butter in a large stockpot or Dutch oven over medium-high heat. I used Instant Pot to make this soup. If you are using Instant Pot, cook it in SAUTE mode MORE setting. Add the onions, bell peppers, mushrooms, and salt. Give a stir and cook it for 2 minutes.
Add ground beef and mix well. Mushrooms have a ton of water in them, which seeps out while cooking. Cook until the mushrooms and ground beef have released their liquids and has evaporated. It would take about 10-15 minutes. When it starts sticking to the bottom of the Instant Pot, change the Instant Pot setting to SAUTE mode NORMAL setting.
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Mix in the all-purpose flour and paprika and let it cook for around 3 minutes.
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Add the chicken/beef stock, water, soy sauce, and milk. Bring to a gentle boil. Then, reduce the heat and simmer for around 10 minutes. To simmer in Instant Pot, change the Instant Pot setting to SAUTE mode LOW setting.
Remove from heat and mix in the sour cream, lemon juice, and chopped cilantro leaves. Adjust salt. Enjoy :)
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