Steak and Portabella Soup
Warm up with a hearty bowl of Steak and Portabella Soup, a savory medley of tender seared ribeye steak, earthy portabella mushrooms, and garden-fresh vegetables simmered in a rich, herb-infused beef broth. This one-pot recipe elevates classic comfort food with the bold addition of dry red wine and a touch of soy sauce, creating layers of depth in every spoonful. Perfectly balanced and optionally finished with a swirl of velvety cream, this soup is both satisfying and indulgent, ideal for weeknight dinners or cozy gatherings. Serve it hot with crusty bread for a complete, soul-warming meal. A must-try for fans of steak soup recipes and mushroom lovers alike!
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Recipe Information
Ingredients
- 1 pound ribeye steak
- 2 cups portabella mushrooms
- 1 medium yellow onion
- 2 large carrot
- 2 medium celery stalks
- 3 cloves garlic cloves
- 6 cups unsalted beef broth
- 1 cup dry red wine
- 1 tablespoon soy sauce
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 teaspoon fresh thyme
- 1 leaf bay leaf
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons all-purpose flour
- 0.5 cup heavy cream (optional)
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Pat the ribeye steak dry with paper towels and season it with half of the salt and pepper.
Heat 1 tablespoon of olive oil in a large soup pot or Dutch oven over medium-high heat. Add the steak and sear for 2-3 minutes per side until browned. Remove from the pot and set aside.
Lower the heat to medium and add 1 tablespoon of butter to the pot. Stir in the diced onion, sliced carrots, and chopped celery. Cook for 5-7 minutes until the vegetables are softened.
Add the minced garlic and sliced portabella mushrooms to the pot. Sauté for an additional 4-5 minutes, stirring occasionally.
Sprinkle the flour over the vegetables and stir to coat. Cook for 1-2 minutes to eliminate the raw flour taste.
Pour in the dry red wine, scraping up any browned bits from the bottom of the pot. Let it simmer for 2-3 minutes to reduce slightly.
Add the beef broth, soy sauce, thyme, bay leaf, and the remaining salt and pepper. Stir well.
Slice the seared steak into bite-sized pieces and return them to the pot along with any accumulated juices.
Bring the soup to a gentle boil, then reduce the heat to low and let it simmer for 25-30 minutes, uncovered, to allow the flavors to meld.
Optional: If desired, stir in the heavy cream during the last 5 minutes of cooking for a richer consistency.
Remove the bay leaf and adjust seasoning with additional salt and pepper if needed.
Ladle the soup into bowls and garnish with chopped fresh parsley, if desired. Serve hot with crusty bread or crackers.
Nutrition Facts
Calories |
2511 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 161.6 g | 207% | |
| Saturated Fat | 72.6 g | 363% | |
| Polyunsaturated Fat | 6.5 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 5283 mg | 230% | |
| Total Carbohydrate | 76.3 g | 28% | |
| Dietary Fiber | 15.5 g | 55% | |
| Total Sugars | 31.9 g | ||
| Protein | 163.9 g | 328% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 293 mg | 23% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 4243 mg | 90% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
