The secret to this steak soup recipe is the mushrooms! I use three types and they give this beef mushroom soup richness and depth of flavor.
More Holiday Leftovers
Leftovers, the never-ending saga: what do we do with them? Just like that leftover turkey from Thanksgiving, which makes a great turkey sandwich as well as turkey rice soup, Christmas has leftovers too. This year my smoked Rib Prime Rib roast was as great as I hoped it would be. Shaved the next day it also made a great French Dip with horseradish and Au Jus!
But what about using it, or any steak really, to make a steak soup?
Steak Soup
Leftover steak is a great excuse to make a soup, especially in the winter months. I intentionally make more beef than I need so I can make this soup with the leftovers. The cost of a Rib Roast means that we only have it a couple of times a year. The great thing is that the more affordable steaks work well here too. A round steak, stew meat, or whatever beef cut you have on hand. If you don’t have leftovers, don’t sweat it. It’s just as easy to pick up some fresh cuts, season them up and brown them in a hot skittle. Then just let ’em simmer in the steak soup.
Beef Mushroom Soup
Mushroom and steak, what a great combination! While this steak soup does take a little more work, the results are worth the effort. I load up on several kinds of mushrooms: Baby Bella, Cremini, and Shiitake. The latter gives it a richness that is worth the hunt as they are not always in the big stores. Luckily we have a local store that has a huge selection of fruits & veggies that never disappoints.
The richness or “beefiness” of the cubed rib roast really compliments the mushrooms and cream in this steak soup. I use fresh herbs because they take a meal to the next level. Fresh thyme does this soup wonders, but be sure to pick out the stalks at the end!
-
1½
lb
steak
(cubed) -
1
tsp
black pepper -
1
tsp
sea salt -
2
ounces
unsalted butter -
1½
lb
baby bella mushroom
(sliced) -
½
lb
cremini mushroom
(sliced) -
½
lb
shiitake mushroom
(sliced) -
1
pinch
kosher salt -
1
yellow onion
(diced) -
1½
Tbsp
all-purpose flour -
6
sprigs
fresh thyme -
2
cloves
garlic
(minced) -
32
ounces
chicken stock -
8
ounces
water -
1
cup
heavy cream -
extra fresh thyme leaves
(for garnish)
-
Begin making this steak soup by melting the butter in a large stockpot over medium-high heat, adding the mushrooms, and cooking with a pinch of salt until the mushrooms release their juices.
-
Reduce heat to low and continue to cook, stirring often until juices evaporate and the mushrooms are golden brown, about 10 minutes. Reserve 1 cup of the cooked mushrooms and set aside.
READ RELATED: Northern Rockies Lawn Alternatives: Growing Native Lawns On The Prairie
-
Add the onion to the stockpot and cook until soft and translucent, about 5 more minutes.
-
Stir flour into mushroom/onion mixture and cook, stirring often, for a few minutes.
-
Add thyme, garlic, and chicken stock, bring the steak soup to a simmer and cook for 1 hour.
-
Remove thyme stalks, transfer soup to a blender in small batches, and puree until smooth and thick.
-
Return the steak soup to pot and stir in cream, the reserved mushrooms, and beef. Season to taste with salt and black pepper and garnish with fresh thyme leaves.
Make it Keto: Use Almond Flour in place of regular flour. The rest is already low carb.
Serving: 16ounces | Calories: 559kcal | Carbohydrates: 19g | Protein: 33g | Fat: 41g | Saturated Fat: 22g | Cholesterol: 148mg | Sodium: 701mg | Potassium: 1318mg | Fiber: 2g | Sugar: 7g | Vitamin A: 884IU | Vitamin C: 4mg | Calcium: 78mg | Iron: 3mg
What did you think of this steak soup recipe? Did you do anything different to make it your own?
*******
Source: DIY Natural – Food
Leave a Reply