Steak and Ale Soup with Mushrooms
If you’re in search of a warm and comforting dish, look no further than this hearty Steak and Ale Soup with Mushrooms. This delightful recipe features tender ribeye steak simmered with earthy mushrooms, creating a savory bowl of goodness that’s perfect for chilly evenings or family gatherings. With its rich flavors and wholesome ingredients, each spoonful feels like a cozy embrace. Easy to prepare in just over an hour, this soup is not only delicious but also makes for great leftovers and meal prep options. Serve it alongside crusty bread or over rice for a satisfying experience that will leave everyone asking for seconds.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: Serves approximately 6
- Category: Main
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
- 2 ribeye steaks (about 1 pound each), cubed
- Salt and black pepper
- 4 tablespoons flour (divided)
- 2 tablespoons butter
- 2 tablespoons avocado oil
- 2 small white onions, sliced
- 16 ounces sliced mushrooms
- 4 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1 cup non-alcoholic beef broth
- 6 cups beef stock
- Chopped flat-leaf parsley and fresh thyme leaves for garnish
Instructions
- Season the cubed ribeye with salt, pepper, and 2 tablespoons of flour.
- In a large pot, heat butter and oil over medium-high heat. Brown the steak cubes on all sides; set aside.
- In the same pot, sauté onions and mushrooms until golden. Add garlic and Italian seasoning.
- Pour in non-alcoholic beef broth and simmer for about 5 minutes.
- Whisk in remaining flour while gradually adding beef stock. Simmer uncovered for about 20-22 minutes.
- Return browned steak to the pot; let sit for 5 minutes before serving.
- Stir in parsley and thyme; serve hot.
Nutrition
- Serving Size: Approximately 1 cup (240g)
- Calories: 320
- Sugar: 3g
- Sodium: 750mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 70mg