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!

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 4

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)

Directions

Step 1

Pat the ribeye steak dry with paper towels and season it with half of the salt and pepper.

Step 2

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.

Step 3

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.

Step 4

Add the minced garlic and sliced portabella mushrooms to the pot. Sauté for an additional 4-5 minutes, stirring occasionally.

Step 5

Sprinkle the flour over the vegetables and stir to coat. Cook for 1-2 minutes to eliminate the raw flour taste.

Step 6

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.

Step 7

Add the beef broth, soy sauce, thyme, bay leaf, and the remaining salt and pepper. Stir well.

Step 8

Slice the seared steak into bite-sized pieces and return them to the pot along with any accumulated juices.

Step 9

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.

Step 10

Optional: If desired, stir in the heavy cream during the last 5 minutes of cooking for a richer consistency.

Step 11

Remove the bay leaf and adjust seasoning with additional salt and pepper if needed.

Step 12

Ladle the soup into bowls and garnish with chopped fresh parsley, if desired. Serve hot with crusty bread or crackers.

Nutrition Facts

Serving size	(3172.7g)

Amount per serving	% Daily Value*
Calories	2510.7

Total Fat 161.6g	0%
Saturated Fat 72.6g	0%
Polyunsaturated Fat 6.5g
Cholesterol 557.8mg	0%
Sodium 5283.4mg	0%
Total Carbohydrate 76.3g	0%
Dietary Fiber 15.5g	0%
Total Sugars 31.9g
Protein 163.9g	0%

Vitamin D 56.5IU	0%
Calcium 293.1mg	0%
Iron 16.2mg	0%
Potassium 4243.4mg	0%

*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.

Source of Calories

Fat: 60.2%

Protein: 27.1%

Carbs: 12.6%