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Steak Soup from LemonyThyme.com

Many years ago I went to Kansas City on a business trip.  I was invited to dinner with a dear friend at one of the wonderful Steakhouses in town.  I informed in advance that besides amazing steaks, this particular establishment was famous for their Steak Soup.

Side Note: If we ever go out to dinner together, you and I, be prepared that I most always have to order last.  I make my decision on what to order mostly based on what everyone else at the table has ordered.  I like to be sure as many dishes as possible have been covered.  Because I’m certain, when the time is right, my dining companions will offer me a bite.  My family affectionately calls this ‘Want a bite Lib?’

I’m also that girl that goes to Kansas City, is dining in a landmark Steakhouse, famous for their Steak Soup, and orders the Lobster Bisque.  On this particular occasion I made the right choice.  The steak soup was not at all what we expected and the lobster bisque stole the show.

Steak Soup

Recipe inspiration:  This past Saturday evening we enjoyed a long overdue dinner with friends at their brand new home.  Great company, catching up, cooking together, and a wonderful meal…that began with Jalapeno Popper Dip.  I’ve discovered a new weakness.

By the time the perfectly cooked NY Strip steaks were presented…we were slowing down and savoring every bite.  Yes, we took home a doggy-bag.  The next day, I wasted no time turning the leftovers into a ‘what-steak-soup-is-supposed-to-taste-like’ Steak Soup.

Steak Soup3

Since we served this soup on Sunday, and Shelby was here to enjoy it (she had no interest in any of the other assorted dishes I offered up), I’ll call this a Sundays with Shelby post.  Then she delivered the most incredible 90-minute work-out-the-knots massage and it became an extra special Share the Love Sunday.

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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.


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