Mushroom and Steak Soup

★★★★★ 4 Reviews
tgeier avatar
By Tina Geier
from Brazil, IN

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 @kitchencrew
serves 8-10 large servings
method Stove Top

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
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How To Make

  • 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.

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