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Steak and Ale Soup with Mushrooms

Steak and Ale Soup with Mushrooms
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Experience the warmth and comfort of a hearty bowl of Steak and Ale Soup with Mushrooms. This rich, savory dish combines tender ribeye steak with earthy mushrooms and aromatic herbs, making it a delightful choice for chilly evenings or family gatherings. With its simple ingredients and straightforward preparation, this soup is perfect for busy weeknights when you need a little extra coziness. Each spoonful promises a symphony of flavors that will leave everyone at the table wanting more. So grab your favorite bread for dipping, and let’s dive into this comforting culinary journey!

Ingredients

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  • 2 ribeye steaks (about 1 pound each), cubed
  • Salt and black pepper
  • 4 tablespoons flour
  • 2 tablespoons butter
  • 2 tablespoons avocado oil
  • 2 small white onions, sliced
  • 16 ounces sliced mushrooms
  • 4 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • 6 cups beef stock
  • Fresh parsley and thyme for garnish

Instructions

  1. Season the cubed steak with salt, pepper, and 2 tablespoons of flour.
  2. In a large pot over medium-high heat, melt the butter with avocado oil. Brown the steak on all sides for about three minutes. Remove from pot.
  3. In the same pot, sauté onions and mushrooms until golden brown (about 10-12 minutes). Add minced garlic and Italian seasoning; cook until fragrant.
  4. Stir in remaining flour, then gradually add beef stock while whisking to prevent lumps. Bring to a simmer for about 20-22 minutes.
  5. Return browned steak to the pot and let it sit for five minutes before serving.
  6. Garnish with fresh parsley and thyme.

Nutrition

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