Mushroom and Steak Soup

Tina Geier


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

★★★★★ 4 votes
8-10 large servings
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!


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

How to Make Mushroom and Steak Soup


  • 1Heat 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.
  • 2Heat 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.
  • 3Add the sauteed mushrooms and cook for 15 minutes. Season to taste with salt & pepper.
  • 4Slice the sirloin steak into thin slices and cut those into bite size pieces. Saute and then add to soup mixture.

Printable Recipe Card

About Mushroom and Steak Soup

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