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Home » Recipes » Soups and Stews

Roasted Mushroom Steak Soup

Published: Oct 23, 2021 · Modified: Oct 15, 2024 by Marisa Franca

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Mushroom steak soup in a white bowl on top of white plate. Fresh thyme is on the side.

This wild roasted Mushroom Steak Soup starts with caramelizing the meat cubes then simmering them in a hearty mushroom-infused beef stock. You'll love how the  fork-tender beef combines with the sautéed mushroom, garlic, and onion to produce a satisfying, luxurious soup. This unforgettable recipe is one you'll want to serve to all the special people in your life. 

Mushroom Steak Soup in a White bowl with spring of fresh thyme
Jump to:
  • Mushroom Steak Soup
  • Like a stew in steak soup form
  • How to make steak soup
  • FAQs
  • What to serve with mushroom steak soup
  • Other beef soup recipes you may enjoy
  • Roasted Mushroom Steak Soup Recipe 
  • 📖 Recipe
  • 💬 Comments

Mushroom Steak Soup

I've always thought of a beef soup like a watery version of beef stew. As a result, I didn't think it had much of a taste -- just some tough bits of chewy meat floating around beef broth.

That's NOT what you'll find with this mushroom steak soup recipe. With a few simple tricks this soup recipe boasts fall-apart chunks of beef with earthy mushrooms and flavorful onions, garlic and herbs. 

Some of the flavor enhancing tricks

  • use chuck as the meat base.
  • flour the meat before sautéing.
  • add rehydrated dry porcini mushrooms along with Baby Bellas.
  • caramelize the onions and mushrooms. 
  • three herbs to enhance flavor.
  • include heavy cream for additional richness.
  • combination of baby spinach and kale for heartier soup.
    All the ingredients for the mushroom beef soup

Like a stew in steak soup form

When you see the ingredients and herbs you may think you're making a beef or venison stew  instead of steak soup. Although some of the ingredients are similar we opted to substitute the quick cooking spinach and kale instead of the root vegetables.

The meat we use is chuck. It is an ideal meat to use in soups and stews. This is the time you want to skip the lean, pricier cuts of meat and buy the less expensive cuts. 

Why you should use chuck meat for steak soup

  • long slow cook leaves expensive cuts like sirloin tough and chewy.
  • less expensive meats like chuck breaks down during long slow cooking and become tender. 
Collage of prepared beef, onion, garlic, and mushrooms for oup

1. Chopped onion, minced garlic and butter for soup. 2. Sliced cremini mushrooms to add to the flavored stock. 3. Thick chuck steak cut into cubes and floured for the soup.

How to make steak soup

The whole process is one of layering flavor and adding a depth to the soup.

  1. The most important part is the start, and that's to brown the floured meat well. Caramelizing the beef adds lots of flavor to the meat as well as the broth. The flour protects the meat from the high sauce as well as adding body to the soup itself. Remove the meat and set aside.
  2. Next is caramelizing the onions, mushrooms. 
  3. Then comes the addition of garlic and the heavy cream.
  4. Add the beef stock, porcini mushroom stock, seasonings, and seared beef.
  5.  Simmer for 45-60 minutes. 
  6. Turn off heat and add the baby spinach and kale to pot and let the vegetables wilt.
  7. Season with sea salt and pepper to taste. 

FAQs

What kind of beef do you use for soup?

The best cuts of meat to use is cuts of chuck:

  • steak
  • roast
  • shoulder
  • chuck-eye roast
  • top chuck 

What can I do with leftover tough steak?

Remember this key formula: Protein + Fat + Liquid = Tasty Tender Meat When you overcook meat you are removing the the fat and liquid. All you have left in essence is the toughened muscle fibers. 

Here are some suggestions for you tough meat:

  • fillings for dumplings, hand Pies, ravioli, tortellini, etc. 
  • make a Rillette which is fatty meat spread that fat and liquid have been added. 
  • deep fry it so it becomes beef-jerky, bacon-like.

Whatever you do, DON'T put it in soups. The soup may provide the liquid, but if you look at the magic formula the fat is gone and the soup won't put it back in. 

Can you use sirloin for stew/beef soup?

No. It will only become tough. For soups and stews follow this tip: use chuck meat. 

How do you simmer a steak?

You can do this on the stove top, or in the oven or slow cooker. This is also called braising. 

  1. Season steak and in hot lightly oiled skillet, brown all over.
  2. Add vegetables if desired and enough liquid to cover the beef.
  3. Simmer, covered, in 325℉ (160℃) oven or stove top for about 1 ¼ hours or until tender. 

SLOW-COOKER SIMMER: 

  • Season and brown steak in skillet then place in slow cooker.
  • Fry sliced onion and garlic in same skillet and add to slow cooker.
  • Deglaze pan with some red wine or broth scraping up all the browned bits. 
  • Pour over the meat with a cup of broth.
  • Cover and slow-cook on LOW for 8 to 10 hours. 
Beef mushroom soup in white bowl on white plate with sprig of fresh thyme.

What to serve with mushroom steak soup

This delicious soup is a meal in itself with the beef and vegetables. If you want, you can add some homemade noodles or pasta to it. 

If you decide on that addition, first cook the pasta or noodles separately then ladle some of the soup on top for each bowl. 

Other than that, a nice crunchy salad is always welcome along with some homemade bread.

This beef soup is so satisfying there will only be contented sighs around the table. 

Other beef soup recipes you may enjoy

Beef and Barley Soup -- we took my mamma's recipe and enhanced it. 

Chili Con Carne -- ground beef and pieces of beef make up this satisfying stew. 

Tutti a tavola è pronto.

Un caro saluto e alla prossima. 

YOU MAY NEED...

We just couldn't do without our Dutch Oven! It is such a work horse. Heavy and dependable we let our soups and meat cook slowly without fear of burning. We can even fry in it. We've hat the pot for years and I know it will last us forever.  

What's new? check out my All Our Way Store on Amazon. We'll be adding more items we love and use or wish we had to make cooking fun and easy. 

Thank you for being part of All Our Way!

Roasted Mushroom steak soup with chunks of meat and mushrooms in broth in white triangular bowl.

Roasted Mushroom Steak Soup Recipe 

Every now and then you come across a recipe that has the WOW factor. This one is it! The combination of the wild mushroom and brown mushroom give the soup a rich earthy flavor. And then the meat turns out fork tender with just the right amount of seasoning. The layering is what makes this beef soup so spectacular. 

If you like this recipe please give it a 5-star rating.

📖 Recipe

Beef mushroom soup in white bowl on white plate with sprig of fresh thyme.

Roasted Mushroom Steak Soup With Baby Spinach and Kale

Juicy tender bites of beef in a mushroom infused broth makes up a hearty soup that reminds you of a rich stew in soup form. This soup is much lighter than a stew with the baby spinach and kale instead of the heavier root vegetables. This comforting meal is a tasty soup the whole family will love.
4.84 from 12 votes
Print Pin Rate
Course: First course, light lunch or dinner, Main Course
Cuisine: American
Prep Time: 20 minutes minutes
Cook Time: 1 hour hour
Total Time: 1 hour hour 20 minutes minutes
Servings: 10
Calories: 306kcal
Author: Marisa Franca @ All Our Way
As An Amazon Associate I earn from qualifying purchases.

Equipment Needed

  • Dutch oven
  • Measuring cups
  • Measuring Spoons
  • Cutting Board
  • Chef knife

Ingredients

  • ⅛ cup olive oil plus 1 more tablespoon
  • ¼ cup unsalted butter
  • 1 ½ lbs chuck steak (thick) cubed in ¾ inch pieces.
  • ¼ cup all-purpose flour
  • 1 ½ teaspoon sea salt
  • ½ teaspoon black pepper
  • 1 Onion large (diced)
  • 1 lb Cremini mushrooms (Baby Bella) sliced
  • 2 oz. dried porcini mushrooms (diced) rehydrate in 1 cup water.
  • 5 garlic cloves minced
  • ¼ cup heavy cream
  • 1 ½ qts. beef stock 48 ounces
  • ½ teaspoon dried oregano
  • 1 teaspoon fresh thyme minced
  • 2 teaspoon fresh parsley minced
  • 3 cups baby kale and spinach combination chopped
  • Sea salt and freshly ground black pepper to taste
Get Recipe Ingredients

Instructions

  • In a measuring cup place the dry porcini mushrooms and cover them with 1 cup of boiling water. Put another cup inside the first one to keep the mushrooms submerged in the liquid.
  • In a large bowl add the flour salt and pepper and mix. Put the beef cubes in the flour and coat the meat.
  • Add the oil and butter to your Dutch oven or large pot and heat to medium/high. When the oil is hot add the coated beef cubes in, searing the meat on all sides. When done remove the browned steak with a slotted spoon and set aside leaving all the oil and juices behind.
  • Add the onions and mushrooms plus another tablespoon of olive oil. Sprinkle with salt and cook over medium-high heat about 8 minutes or until the mushrooms and onions are soft and caramel in color.
  • While the cremini mushrooms and onions are cooking, remove the tender porcini mushrooms from the mushroom liquid and dice. Now, pour the liquid through a coffee filter to remove any impurities. You want to save that liquid for the taste. Set aside.
  • Add the garlic to the onions and cremini mushrooms and cook for a minute. Sprinkle the remainder of the flour from the steak over the mushrooms and onions. Stir in.
    Add the heavy cream and bring to a simmer. Stir.
  • Add the beef stock, the mushroom broth, seasonings, and seared beef to the pot and bring to a simmer. Keep the soup at a low simmer for 45-60 minutes or until the beef cubes are tender.
  • Turn the heat off and add the baby spinach and kale. As soon as they wilt add the sea salt and pepper to your taste.
  • Serve hot with fresh homemade bread and a salad.

Notes

NOTE: For the meat in this hearty soup recipe, you may also use chuck roast, sirloin steak or beef stew meat. 
TIP: We use beef broth or stock instead of the cups of water usually found in this type of hearty vegetable soup. This method makes perfect soups during soup season.
CHEF TIP: There is a difference between table salt and Kosher/sea salt. If you use table salt for the recommended amounts in this recipe, use less. Table salt is saltier than Kosher or sea salt. 

Nutrition

Calories: 306kcal | Carbohydrates: 14g | Protein: 19g | Fat: 21g | Saturated Fat: 9g | Cholesterol: 67mg | Sodium: 691mg | Potassium: 911mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2257IU | Vitamin C: 26mg | Calcium: 71mg | Iron: 3mg

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    First published November 4, 2017. Last updated October 23, 2021. Updated with more information for a better reader experience.

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    454 shares

    Reader Interactions

    Comments

    1. Dee | Grammy's Grid

      April 03, 2020 at 12:44 pm

      Sounds like a recipe hubby would like. Thanks so much for linking up with me at my #UnlimitedMonthlyLinkParty 11, open April 1 to 26. All entries shared on social media if share buttons installed. I’d like to invite you to check out my other current link parties too!

      Reply
    2. Jo

      February 03, 2020 at 6:45 am

      5 stars
      I'm loving all the ingredients in this recipe. Roasted mushrooms, babay spinach, kale, steak...what not to like about it! Delicious !

      Reply
    3. Natalie

      February 03, 2020 at 5:53 am

      5 stars
      This recipe sounds so delicious. I absolutely love how meat turns out, so soft and flavorful. Love the addition of greens. Makes whole dish so healthy too. I must give this recipe a try soon.

      Reply
    4. Charity Beth Long

      February 02, 2020 at 9:27 pm

      5 stars
      This looks so hearty! Next time there's a snowstorm, this is the recipe I'm going to make. Just feels so cozy!

      Reply
    5. Jess

      February 02, 2020 at 7:27 pm

      This soup has all the most delicious savory ingredients and flavors inside! I love how comforting this soup must be on any cold winter night. I can't wait to try!

      Reply
    6. Tara

      February 02, 2020 at 1:01 pm

      5 stars
      With all the snow I just had to deal with I am definitely going to try this and warm myself up. Hoping for a truly early spring!

      Reply
    7. Mikayla

      February 01, 2020 at 12:26 am

      5 stars
      So hearty and delicious, I love this recipe. I tend to stock up on cheap cuts of beef and this was a great way to use up some chuck from my freezer. Lots of great tips here too, thanks!

      Reply
      • Marisa Franca

        February 02, 2020 at 1:48 pm

        Thank you, Mikayla. We stock up also! Great way to cut the food budget.xoxo

        Reply
    8. Çitra's Home Diary

      January 31, 2020 at 9:13 am

      This is such a hearty soup, especially for this winter season. Love everything you put in it..looks appetizing and something repeatable for family's dinner table. Thx for sharing with us. xoxo

      Reply
    9. Linda

      January 31, 2020 at 1:26 am

      5 stars
      You have all my favorites in one bowl and this mushroom steak soup looks so comforting and makes a perfect winter dish.

      Reply
    10. Paige

      January 30, 2020 at 9:53 pm

      5 stars
      This recipe looks really luscious! Like, it'd be nice for a casual Valentine's Day dinner ...hearty and delicous looking!

      Reply
    11. Jovina Coughlin

      January 27, 2020 at 2:01 pm

      I would love that soup. Looks so delicious with lots of wonderful ingredients.

      Reply
    12. Suzy

      January 27, 2020 at 8:33 am

      5 stars
      My hubby is a big mushroom fan, so I made it for him! This turned out so good and he loved it!

      Reply
      • Marisa Franca

        January 27, 2020 at 8:44 am

        Hello, Suzy! Our whole family loves mushrooms - glad he liked the soup.

        Reply
    13. Jessica

      January 26, 2020 at 2:41 pm

      5 stars
      I love a nice, hearty soup during the winter months. This hit the spot and was easy to make.

      Reply
      • Marisa Franca

        January 27, 2020 at 8:44 am

        Thank you, Jessica. Glad you enjoyed it.

        Reply
    4.84 from 12 votes (3 ratings without comment)

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    I’m Marisa Franca, a home chef, food writer, and photographer who believes that you can make gourmet quality food at home with simple seasonal ingredients. I’m passionate about family, food, friends, everything Italian, and happy endings.

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