Des

Hey! I'm Des!

Welcome to Life’s Ambrosia where Dinner is served and memories are made. Here you will find over 1000 tried and true recipes for every possible occasion. In the last 10 years, this blog has helped millions of families put dinner on the table and create food memories. Let me help you too.

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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:

Overhead photo of steak and mushroom soup ingredients.
  • 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

Overhead photo of creamy steak and mushroom soup.

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 2 votes
Prep Time 15 mins
Cook Time 1 hr 5 mins
Total Time 1 hr 20 mins
Course Main Dishes
Cuisine American
Servings 4 Servings
Calories 558 kcal

Ingredients
  

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
Tried this recipe?Mention @lifesambrosia or tag #lifesambrosia!
Keywords: beef, comfort food, Mushrooms, soup

Leave a Comment

Recipe Rating




  • Reply
    Roberta L Jordan
    December 29, 2021 at 10:38 am

    5 stars
    Very delicious and easy to make. Made the cold weather bearable while eating the soup.

    • Reply
      Deseree
      December 30, 2021 at 2:14 pm

      So happy to hear that, Roberta! Stay warm!

  • Reply
    Judy Fiber
    May 29, 2021 at 1:57 pm

    5 stars
    Thank you for this recipe. Today it rained all day and it’s cold and dreary. I was craving a hot soup and this was perfect as I had a piece of steak that needed to be cooked so this worked out perfect

    • Reply
      Deseree
      May 30, 2021 at 1:43 pm

      You’re so welcome, Judy! Happy you liked it!

  • Reply
    Katja
    February 16, 2013 at 4:17 pm

    This soup was incredible, my husband loved it !!! Thank you for sharing !!!

  • Reply
    Denise
    November 2, 2009 at 7:34 am

    WOW! This soup was amazing! I made it last weekend and oh how comforting and delicious! This is recipe is defintinely a keeper!

    • Reply
      Deseree
      November 3, 2009 at 9:09 pm

      Thank you Denise! I am glad that you enjoyed this soup! :)

  • Reply
    Nancy
    August 13, 2009 at 8:01 pm

    Omg! I tried this recipe and it was delicious! (I also live in Seattle, and also realized that this week was not the sunniest week to bbq!)

    I used different mushrooms and (a lot of different mushrooms since I didn’t have enough of one kind~ lol~) used sweet basil instead of tarragon, but it still came out great ^_^

    Thank you so much!

    • Reply
      Deseree
      August 14, 2009 at 11:15 am

      You are welcome Nancy! This week was definitely not the best week to BBQ in Seattle, but it has been the perfect week for soup! It is nice to hear that you enjoyed this and your additions sound lovely. I love all different kinds of mushrooms, they each have their own wonderful flavor but many work well together. I bet a variety was great in this recipe.

  • Reply
    oneshotbeyond
    July 14, 2009 at 9:29 am

    well done! looks and sounds fantastic.

  • Reply
    Barr
    July 14, 2009 at 3:45 am

    Des, The site looks very fresh and inviting. Well done!

    I just happen to have some strip steak left over and may have to try this soup. It looks great!

  • Reply
    Rekaya
    July 13, 2009 at 6:22 pm

    Hi Des,
    The web site looks great and the photographs are pristine.
    I plan to blog about it later in the week.
    Also, I plan to share with others on my listserv.
    I hope you don’t mind. My character in my book is named Ambrosia.
    Thanks for sharing!

    Rekaya Gibson, Author
    The Food Temptress

  • Reply
    peachkins
    July 13, 2009 at 6:10 pm

    WOW! I love this recipe!!

    • Reply
      TmonetB
      August 27, 2017 at 5:46 pm

      Hi, I see the last comment was 8yrs ago. I hope you can still help. I’m cooking the soup for 30min but it seems dry…like there is not enough liquid. Will it create more juice or should I add more broth? Thanks

    Des

    Hey! I'm Des!

    Welcome to Life’s Ambrosia where Dinner is served and memories are made. Here you will find over 1000 tried and true recipes for every possible occasion. In the last 10 years, this blog has helped millions of families put dinner on the table and create food memories. Let me help you too.

    Read more »

    Have new recipes emailed to you.