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Creamy Steak and Mushroom Soup Recipe

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4.4 from 15 reviews

This Creamy Steak and Mushroom Soup features tender rounds of browned steak, hearty russet potatoes, and savory crimini mushrooms simmered together in a rich, creamy broth infused with fresh tarragon. Ideal as a comforting main dish, this American-style soup is perfect for chilly days when you crave something warm and filling.

  • Total Time: 1 hour 20 minutes
  • Yield: 4 servings

Ingredients

Meat and Oil

  • 3 tablespoons olive oil, divided
  • 1 1/4 pound round steak

Vegetables and Aromatics

  • 1 onion, roughly chopped
  • 3 cloves garlic, chopped
  • 3 cups sliced crimini mushrooms (about 6 large mushrooms)
  • 2 medium russet potatoes, diced

Liquids and Seasonings

  • 2 tablespoons flour
  • 2 cups beef broth
  • 1 cup vegetable broth
  • 1 tablespoon Worcestershire sauce
  • 1 1/2 cups half and half
  • 2 tablespoons chopped fresh tarragon (remove leaves from stems then chop)
  • Kosher salt and fresh cracked pepper, to taste

Instructions

  1. Brown the Steak: Heat 1 tablespoon of olive oil in a large pot over medium heat. Season the steak with salt and pepper and cut it in half. Cook one half in the pot until browned, about 3 minutes per side. Transfer to a plate. Add another tablespoon of olive oil to the pot and cook the remaining half of the steak similarly. Transfer to the plate and set aside to rest.
  2. Sauté Aromatics and Mushrooms: In the same pot, add the remaining tablespoon of olive oil, the chopped onion, and garlic. Cook for 5 minutes until browned. Add the sliced mushrooms and sauté for about 5 minutes until softened.
  3. Add Flour: Sprinkle the flour over the mushroom mixture and cook for 1 minute to remove the raw flour taste.
  4. Deglaze and Add Broth: Pour in the beef broth, vegetable broth, and Worcestershire sauce. Scrape the bottom of the pot to loosen any browned bits. Bring the mixture to a boil, then reduce the heat to medium-low and add the diced potatoes.
  5. Simmer with Steak: Cut the rested steak into bite-size pieces and return both the steak and its juices to the pot. Let the soup simmer for 30 minutes until the potatoes are tender.
  6. Temper and Add Half and Half: Slowly stir 3 tablespoons of soup broth into the half and half to temper it. Then slowly stir the tempered half and half back into the soup. Continue cooking for about 10 more minutes until heated through and creamy.
  7. Finish and Serve: Stir in the chopped fresh tarragon, and season the soup with additional salt and freshly cracked black pepper to taste. Serve warm and enjoy.

Notes

  • Tempering the half and half prevents curdling by gradually heating it before adding to the hot soup.
  • Using fresh tarragon adds a subtle anise-like flavor that brightens the creamy soup.
  • For a thicker soup, you can adjust the amount of flour or let it simmer longer.
  • Leftover soup keeps well refrigerated for up to 3 days and reheats gently on the stovetop.
  • For additional richness, a splash of dry white wine can be added when deglazing the pan.
  • Author: admin
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 5 minutes
  • Category: Main Dishes
  • Method: Stovetop
  • Cuisine: American

Find it online: https://avascooking.com/creamy-steak-and-mushroom-soup-recipe/