Mushroom and Steak Soup

Tina Geier

By
@tgeier

A true friend shared this recipe with me and I think of her every time I make it.


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Rating:

Comments:

Serves:

8-10 large servings

Method:

Stove Top

Blue Ribbon Recipe

Notes from the Test Kitchen:
This soup has a great, earthy flavor and the steak makes it hardy and satisfying. A great choice for a winter day!

Ingredients

4 Tbsp
butter, unsalted
2 Tbsp
olive oil
3 lb
assorted mushrooms, wipe clean & chop
1
sweet onion
12
cremini mushrooms, chopped
2 Tbsp
flour
8 c
chicken stock
12 oz
sirloin steak

Directions Step-By-Step

1
Heat 3 Tbl butter with 1 Tbl olive oil in a large stockpot. Add mushroom and cook until mushrooms are brown and liquid has evaporated. Transfer mushrooms to a bowl.
2
Heat 1 Tbl butter with 1 Tbl olive oil in a medium saucepan. Add the onion and cook until transparent. Add cremini mushrooms and cook for 2 minutes. Add the stock and cook 20 minutes. Season to taste with salt & pepper. Strain the stock through a strainer into the stockpot that you sauteed the mushrooms in and discard the onions and mushrooms.
3
Add the sauteed mushrooms and cook for 15 minutes. Season to taste with salt & pepper.
4
Slice the sirloin steak into thin slices and cut those into bite size pieces. Saute and then add to soup mixture.

About this Recipe

Course/Dish: Beef Soups
Main Ingredient: Beef
Regional Style: American
Other Tag: Quick & Easy