Creamy Steak and Mushroom Soup

This Creamy Steak and Mushroom Soup is comfort in a bowl! Steak, potatoes & mushrooms simmered in a creamy broth with a hint of tarragon.

Everyone loves a good steak dinner. You know a tender steak, maybe topped with sautéed mushrooms and onions. Oh and a nice baked potato on the side. But now, imagine with me for a moment that you take all of the goodness of that steak dinner and turn it into a creamy tummy warming soup. 

It’s just as amazing as you think. Creamy Steak and Mushroom Soup is loaded with goodies and perfect for cold days when you’re looking to warm things up a but with a bowl of comfort food. 

Ingredients you’ll need to make the best Creamy Steak and Mushroom Soup:

• OLIVE OIL: Or another neutral oil like canola, vegetable or avocado.
• STEAK: To make this recipe economical, I used round steak. You can use sirloin or tri tip if you like as well. I’d stay away from chuck roast cuts as those need to cook longer to become tender.
• GARLIC
• CRIMINI MUSHROOMS: I prefer crimini to white mushrooms because they have a bit more earthy flavor.
• FLOUR: This will help thicken the soup.
• BEEF BROTH: Use low sodium beef broth to help you control the salt content in the final dish.
• VEGETABLE BROTH: Also low sodium. I like to use a combo of the two because it adds more depth of flavor.
• WORCESTERSHIRE SAUCE: Adds umami flavor to the soup.
• RUSSET POTATOES: You can also use yukon gold. I leave the skins on because I like the added texture but you can peel the potatoes.
• HALF AND HALF: This is what gives the soup it’s creaminess. For those not in the US , it is a mixture of one half cream one half whole milk.
• TARRAGON: Tarragon is a herb that has a mildly sweet, almost licorice like flavor. It really adds a touch of brightness to this creamy soup.
• SALT AND PEPPER

Step by Step Photos and Instructions:

This soup is pretty easy to make. Just follow along with these step by step photos and instructions.

STEP #1: Heat 1 tablespoon of olive oil in a large pot over medium heat. Season the steak with salt and pepper. Cut the steak in half. Cook 1 half in the pot until browned, about 3 minutes per side. Transfer to a plate. Add another tablespoon of olive oil to the pot. Cook remaining half of steak until browned, about 3 minutes per side. Transfer to same plate and set aside to rest.

STEP #2: In the same pot, add the remaining tablespoon of olive oil, the onion and the garlic. Cook 5 minutes or until browned. Add sliced mushrooms and cook until softened, about 5 minutes. Sprinkle flour over the mushroom mixture. Cook 1 minute.

STEP #3: Pour in beef, vegetable broth and Worcestershire sauce. Scrape any brown bits from the bottom of the pan. Bring to a boil. Reduce heat to medium-low and add potatoes.

STEP #4: Cut steak into bite size pieces. Return steak and any juices from the plate to the pot. Simmer soup for 30 minutes. Potatoes should be soft.

STEP #5: Slowly stir 3 tablespoons of soup broth into the half and half to temper it. Slowly stir tempered half and half into the soup. Cook for about 10 more minutes. Stir in fresh tarragon. Season to taste with salt and pepper. Serve.

This soup was really a hit with the whole family! It was the perfect way to warm up on a cold winter’s day. Don’t forget to serve it along side some bread for dunking.

Note: This recipe was originally written and posted in 2009. It was updated with new photos, step by step photos and nutrition information in 2022.

Looking for more soup recipes? Try these:

Loaded Baked Potato Soup

New England Clam Chowder

Hearty Beef Chili

Zuppa Toscana Copycat Recipe

Creamy Steak and Mushroom Soup

Tender steak, potatoes and mushrooms simmered in a creamy broth makes for one heck of a tummy warming soup.

5 from 5 votes

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Prep Time 15 minutes mins

Cook Time 1 hour hr 5 minutes mins

Total Time 1 hour hr 20 minutes mins

Course Main Dishes

Cuisine American

Servings 4 Servings

Calories 558 kcal

Ingredients

  

1x2x3x

Ingredients:

• ▢ 3 tablespoons olive oil divided
• ▢ 1 1/4 pound round steak
• ▢ 1 onion roughly chopped
• ▢ 3 cloves garlic chopped
• ▢ 3 cups sliced crimini mushrooms about 6 large mushrooms
• ▢ 2 tablespoons flour
• ▢ 2 cups beef broth
• ▢ 1 cup vegetable broth
• ▢ 1 tablespoon Worcestershire sauce
• ▢ 2 medium russet potatoes diced
• ▢ 1 1/2 cups half and half
• ▢ 2 tablespoons chopped fresh tarragon remove leaves from stems then chop
• ▢ kosher salt and fresh cracked pepper to taste

Instructions

 

• ▢
  Heat 1 tablespoon of olive oil in a large pot over medium heat. Season the steak with salt and pepper. Cut the steak in half. Cook 1 half in the pot until browned, about 3 minutes per side. Transfer to a plate. Add another tablespoon of olive oil to the pot. Cook remaining half of steak until browned, about 3 minutes per side. Transfer to same plate and set aside to rest.
• ▢
  In the same pot, add the remaining tablespoon of olive oil, the onion and the garlic. Cook 5 minutes or until browned. Add sliced mushrooms and cook until softened, about 5 minutes.
• ▢
  Sprinkle flour over the mushroom mixture. Cook 1 minute.
• ▢
  Pour in beef, vegetable broth and Worcestershire sauce. Scrape any brown bits from the bottom of the pan. Bring to a boil. Reduce heat to medium-low and add potatoes.
• ▢
  Cut steak into bite size pieces. Return steak and any juices from the plate to the pot. Simmer soup for 30 minutes. Potatoes should be soft.
• ▢
  Slowly stir 3 tablespoons of soup broth into the half and half to temper it. Slowly stir tempered half and half into the soup. Cook for about 10 more minutes.
• ▢
  Stir in fresh tarragon. Season to taste with salt and pepper. Serve.

Notes

Tempering the half and half is important because it prevents curdling. Don't skip that step! 

I chose round steak for this recipe to make it a bit more economical but feel free to use another cut of steak like sirloin or tri tip. Don't use chuck roast because it needs to cook longer. 

Nutrition information for estimation purposes only. 

Nutrition

Calories: 558kcalCarbohydrates: 35gProtein: 41gFat: 28gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 14gCholesterol: 123mgSodium: 854mgPotassium: 1561mgFiber: 3gSugar: 4gVitamin A: 599IUVitamin C: 12mgCalcium: 210mgIron: 6mg

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Keywords: beef, comfort food, Mushrooms, soup