Steak and Mushroom Soup
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.
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!
Notes
Each serving size is 1 1/4 cup and has 7.8 net carbs.
Nutrition
Serving: 1 .25 cupsCalories: 310kcalCarbohydrates: 9.5gProtein: 22.7gFat: 20gCholesterol: 96mgSodium: 559mgFiber: 1.7gSugar: 4.2g
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