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.

  • Sear the steak.
  • Sauté the mushrooms and onions.
  • Sprinkle with flour and cook 1 minute.
  • Add beef broth, vegetable broth, potatoes and steak to the pan and simmer.
  • Temper the half and half with hot soup broth.

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
15m
Prep
1h 5m
Cook
1h 20m
Total

Servings

4

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

  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.
  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.
  3. Sprinkle flour over the mushroom mixture. Cook 1 minute.
  4. 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.
  5. 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.
  6. 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.
  7. Stir in fresh tarragon. Season to taste with salt and pepper. Serve.
Nutrition Facts
Amount per serving
Calories
558
% Daily Value*
Total Fat 28g 36%
Saturated Fat 11g 55%
Cholesterol 123mg 41%
Sodium 854mg 37%
Total Carbohydrate 35g 13%
Dietary Fiber 3g 11%
Total Sugars 4g
Protein 41g
* The % Daily Value tells you how much a nutrient in a serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
★★★★★ 5.0 (1 reviews)
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Deseree

Whether it is cooking it, eating it, shopping for it or watching TV about it, food is one of my favorite things.

28 Reviews

  1. Deseree December 15, 2024

    So happy to hear that, Charlotte! It is the perfect rainy day soup for sure!

  2. Charlotte Barnes December 15, 2024

    Was delicious, on this cool rainy day. Thanks for recipe.

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  5. Eileen December 25, 2023

    Delicious soup! I used leftover prime rib from our Christmas Eve dinner. Added the meat at the last 10 minutes. Also seasoned with a little bit of Montreal Steak Seasoning. Great with some garlic bread!

  6. Deseree November 28, 2023

    Hi Marcus, I have never made it using a can of cream of mushroom soup. I think it could work though. I would cook the meat, onions and garlic as directed in the recipe. Omit the flour. Then add the cream of mushroom soup when you add the broths. Then proceed with the rest of the recipe. Again, I’ve never made it this way so I can’t be 100 percent sure that it would work but you can try! :)

  7. Marcus November 27, 2023

    As an engineering college student with little time for preparation. What can a can of cream of mushroom soup replace in the recipe? I am trying to use that up. Can anyone help me?

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  9. Deseree September 17, 2023

    I’m happy to hear that, Elizabeth!! Thanks for the comment!!

  10. Elizabeth September 17, 2023

    I have made this a few times and each time it comes out delicious!

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  12. Deseree December 30, 2021

    So happy to hear that, Roberta! Stay warm!

  13. Roberta L Jordan December 29, 2021

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

  14. Deseree May 30, 2021

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

  15. Judy Fiber May 29, 2021

    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

  16. TmonetB August 27, 2017

    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

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  19. Katja February 16, 2013

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

  20. Cooking 101 in 1001 « This is StyckyWycket December 14, 2009

    […] Cheese Sauce (Global Gourmet) Cranberry Chutney (Closet Cooking) Creamy Steak and Mushroom Soup (Life’s Ambrosia) Drunken Noodles (Real Thai Recipes) Elote (Roasted Sweet Corn) (the Kitchn) English Toffee (Patent […]

  21. Deseree November 3, 2009

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

  22. Denise November 2, 2009

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

  23. Deseree August 14, 2009

    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.

  24. Nancy August 13, 2009

    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!

  25. oneshotbeyond July 14, 2009

    well done! looks and sounds fantastic.

  26. Barr July 14, 2009

    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!

  27. Rekaya July 13, 2009

    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

  28. peachkins July 13, 2009

    WOW! I love this recipe!!

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