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.
Servings: 10
Calories: 306kcal
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
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