Steak Soup
Serves: 4
  • 12 ounces NY Strip steak or favorite steak, trimmed and diced
  • 8 ounces button mushrooms, sliced
  • 1 medium onion, diced
  • 2 celery ribs, diced
  • 2 carrots, diced (omit for low-carb)
  • 1 Tbl. olive oil
  • 1 Tbl. Worcestershire sauce
  • 2 Tbl. flour
  • 1 tsp. dried thyme
  • 1 tsp. freshly cracked black pepper
  • ½ tsp. salt
  • 3 cups beef broth
  • 1 cup red wine (we used Mirassou Cabernet Sauvignon)
  • ½ cup cream
  1. In a heavy bottom pot, sauté mushrooms in olive oil until lightly browned on both sides. Remove.
  2. In same pot, sauté onion, celery, carrots until tender, about 8-10 minutes. Remove.
  3. Add steak pieces and sauté over medium heat until browned, stirring constantly 2-3 minutes. Add Worcestershire and stir another minute. Dust in flour, thyme, salt & pepper; stir for another 2-3 minutes.
  4. Add beef broth, deglazing pan, followed by wine. Reduce heat to low and simmer for about an hour, until steak is tender. Return sautéed veggies to soup and heat through.
  5. To serve, whisk in cream and heat through. Season with salt & pepper to taste.
Recipe by Lemony Thyme at