This Creamy Steak and Mushroom Soup is rich, satisfying, and easier than it looks! This soup is loaded with tender sirloin steak and flavorful mushrooms and is ready in about 30 minutes.
Recently, I shared my favorite Mushroom Soup recipe, and it was a total hit. You guys love it as much as I do. On my Facebook page, I kept getting asked the same question: “Can I add protein?” The simple answer is, of course! It is easy to incorporate meat in a classic mushroom soup, but I wanted to take the guesswork out for you. So, today, I am sharing an incredibly satisfying Steak and Mushroom soup.
Why You’ll Love It
- No Thickener Needed: skip the all purpose flour, cornstarch, and slurry. You do not need anything to thicken this creamy soup. That keeps it low carb and the cooking process simple and straightforward.
- Versatile: you can use a mix of different mushrooms and different variations of paprika to get the flavor you want. If you love Hungarian Mushroom Soup, swap the smoked paprika for Hungarian.
- Quick: for such an impressive soup, this comes together pretty quickly. The only prep time involves a little chopping. You can keep the total time to about 30 mins pretty quickly.
Ingredients for Mushroom Soup
Here’s a quick overview of what you’ll need for this recipe. Keep scrolling down to the printable recipe card at the bottom of the page for the exact measurements.
- Sirloin Steak: you can also use round steak in this recipe.
- Yellow onion and Mushrooms: You can use white or cremini mushrooms or a mixture of the two.
- Butter: I suggest unsalted to help control the sodium level, however salted will work fine as well.
- Vegetable Broth: You can also use beef broth in this recipe, it provides a different, but delicious rich flavor as well.
- Flavor Makers: low sodium soy sauce, Worcestershire sauce, lemon juice, parsley, and fresh dill.
- Spices: salt, pepper, smoked paprika, garlic powder
- Heavy cream and Sour cream: this creates a perfectly creamy and smooth soup, it perfectly balances the spices in the soup and creates a savory soup you will love.
How to Make Creamy Mushroom Soup
You’ll need a large pot or Dutch oven and a stovetop or hot plate. This easy low-carb mushroom recipe is SO simple! Here’s a step-by-step guide to making this bright soup.
Cook the Steak
In a large pot or Dutch oven, melt the butter over medium-high heat. Season the steak with salt and black pepper on all sides. Add the steak to the pot, searing for 2-3 minutes on each side. Remove from the pot and set aside to rest. The steak will be (and should be!) very rare on the inside. That will yield the most tender steak pieces in the soup. Remember, it will be added to the soup later to finish cooking, so If they’re cooked all the way through now, they will be very overcooked later.
Saute Vegetables
In a large pot or Dutch oven, melt the butter over medium heat. Add the onion and mushrooms and saute for 10 minutes. Add the smoked paprika and cook for another minute.
Simmer
Stir in the broth, fresh dill, soy sauce, Worcestershire sauce, garlic powder, and the remaining salt and pepper. Simmer over medium heat for about 10 minutes, stirring occasionally.
Add the Steak
While the soup is simmering, cut the steak in bite-sized pieces. Once the soup is done simmering, add the steak to the pot.
Add Cream
Whisk in the heavy cream, sour cream, and lemon juice. Bring back to a simmer for 1-2 minutes, then garnish with fresh parsley and serve!
Serve
This soup is incredibly hearty and makes a complete meal on its own. I serve this soup in bowls with fresh parsley on top, but other fresh herbs such as thyme and dill also work. If you’d like to serve this mushroom soup recipe with bread and salad, these are great options:
- Low Carb Red Lobster Biscuits: you will have a hard time believing these biscuits are low-carb and keto-friendly.
- Garlic Bread Chaffles: Crispy, cheesy, garlic-loaded chaffles are the perfect garlic bread replacement when watching your carbs.
- Shaved Brussels Sprout Salad: crunchy, sweet, and salty, this salad is perfect with any entree.
Storage and Reheating
- Fridge: Allow the soup to cool to room temperature, then store it in an airtight container in the fridge for up to 4 days.
- Freezer: Soups with sour cream can be frozen, but you may notice that the dairy in the soup may begin to separate during reheating. To prevent this, thaw and reheat the soup slowly. Be sure to stir your soup as you slowly reheat it to help prevent the dairy from curdling.
- Microwave – Reheat in 1-minute increments on 50% power. Cover with a paper towel to avoid any splatters. This method is not the best if the soup has been frozen.
- Stovetop – Reheat soup on medium-low, stirring occasionally as you reheat. If the soup has been previously frozen, reheat on low and stir continuously to prevent the dairy from separating.
If you like this easy soup, you will love these dinner ideas!
- Slow Cooker Mississippi Pot Roast: an easy recipe that everyone always enjoys!
- Creamy Chicken Marsala: the perfect recipe for the mushroom lover! Tender chicken, mushrooms and cloves of garlic are a family staple.
- Creamy Cauliflower Soup: Roasted cauliflower is paired with celery, cloves garlic, and cheddar cheese to make a creamy soup that is topped with fresh thyme.
- Want more? Check out this list of Easy Keto Soups!
Recipe FAQs
Sure, chicken or sausage will work in this recipe as well.
Yes, chicken stock and beef stock will also work.
White button mushrooms, cremini, or a mixture of the two are good options.
Regular, Spanish paprika or Hungarian paprika will also work. Each one has a slightly different profile that ranges from slightly sweet to smokey.
Steak and Mushroom Soup
Ingredients
- 4 tablespoons unsalted butter, divided
- 1 lbs sirloin or round steak
- 1 ¼ tsp salt divided
- ½ tsp black pepper divided
- 1 medium yellow onion diced
- 16 oz mushrooms sliced
- 1 tbsp smoked paprika
- 4 cups low-sodium vegetable broth
- 2 tbsp chopped fresh dill
- 1 tbsp low-sodium soy sauce
- 1 tbsp Worcestershire sauce
- 1 ½ tsp garlic powder
- 1 cup heavy cream
- ½ cup sour cream
- 2 tsp lemon juice
- 2 tbsp chopped fresh parsley
Instructions
- In a large pot or Dutch oven, melt 2 tbsp of butter over medium-high heat. Season the steak with ½ tsp salt and ¼ tsp black pepper on all sides. Add the steak to the pot, searing for 2-3 minutes on each side. (Do not cook steak through! It should be rare on the inside) Remove from the pot and set aside to rest.
- Add the remaining butter to the pot. Once the butter is melted, add the onion and mushrooms and saute for 10 minutes.
- Add the smoked paprika and cook for another minute.
- Stir in the broth, fresh dill, soy sauce, Worcestershire sauce, garlic powder, and the remaining salt and pepper. Simmer over medium heat for about 10 minutes, stirring occasionally.
- While the soup is simmering, cut the steak in bite-sized pieces. Once the soup is done simmering, add the steak to the pot.
- Whisk in the heavy cream, sour cream, and lemon juice. Simmer for 1-2 minutes, then top with fresh parsley and serve!
