Mushroom and Steak Soup

Tina Geier


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

Blue Ribbon Recipe

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


★★★★★ 4 votes

8-10 large servings
Stove Top


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

How to Make Mushroom and Steak Soup


  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.

Printable Recipe Card

About Mushroom and Steak Soup

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

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