Steak and Mushroom Soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 lbs. Top Sirloin Steak, Raw or already cooked (any leftover steak suck as tri tip or prime rib too)
Salt
2 TBSP Butter
2 TBSP Olive oil
⅓ Onion, diced
2 Cloves Garlic, minced (or garlic powder to taste)
½ tsp. Oregano
½ tsp. Basil
1 tsp. Parsley
½ tsp. Thyme
1 lb. Mushrooms, sliced
4 cups Beef broth
corn starch mixed with water -- used to thicken soup
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Directions: |
Directions:1. If you're using already cooked steak, cut into 1 inch cubes and set aside. In a heavy bottom pot over medium heat, add the butter and olive oil. Continue to 3rd step.
2. For fresh steak: In a heavy bottom pot over medium high heat, add the butter and olive oil. Cut the fresh steak into 1 inch cubes and season with salt. Sear all sides and then remove from the pot. Work in batches so you do not overcrowd the pot. Set cooked steak aside.
3. In the same pot over medium heat, add the diced onion. Cook until the onion is browned and softened. Now add in the garlic, herbs, and mushrooms. Continue to cook until the mushrooms are browned and soft.
4. Add in the beef broth and the cornstarch slurry. Bring the soup to a boil and cook for a few minutes to let it thicken.
5. Add in the steak and cook for a few minutes to heat through. Ladle into bowls and serve. |
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Number Of
Servings: |
Number Of
Servings:6 |
Preparation
Time: |
Preparation
Time:10 minutes, 40 min to include cook time |
Personal
Notes: |
Personal
Notes: Nutrition for ⅙ th of soup: calories 370 / 16g fat / 4g carbs / 1g fiber / 49g protein
Yummy and filling soup; great way to use leftover steak. Could add barley, rice, potato or corn if a starch is wanted in soup. Also could add peas or carrots if desired. Potatoes or carrots would need to be softened prior to adding to soup to meet cook time above.
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