Craving a cozy, flavorful meal? Creamy Steak and Ale Soup with Mushrooms blends tender steak, earthy mushrooms, and rich ale-infused broth for pure comfort! These Hearty Mushroom Soups are perfect for chilly nights. Try this simple recipe for a soul-warming, crowd-pleasing dish!
Why You’ll Love Creamy Steak and Ale Soup with Mushrooms
- Rich: Creamy Steak and Ale Soup with Mushrooms bursts with umami in these hearty mushroom soups.
- Cozy: Perfectly warming for these creamy steak bowls.
- Easy: Quick prep for this simple recipe.
- Versatile: Customize ingredients for these hearty mushroom soups.
- Meal-Prep: Freezer-friendly for these creamy steak bowls.
Ingredients for Creamy Steak and Ale Soup with Mushrooms
Here’s what you’ll need for these hearty mushroom soups (makes ~6 servings):
- 1 lb (450g) sirloin steak, cut into bite-sized pieces
- 1 tbsp (15ml) olive oil
- 1 tbsp (15g) butter
- 1 yellow onion, thinly sliced (about 150g)
- 2 cloves garlic, minced
- 8 oz (225g) cremini mushrooms, sliced
- 2 tbsp (15g) all-purpose flour
- 1½ cups (360ml) beef broth
- 1 cup (240ml) ale or non-alcoholic malt beverage
- ½ cup (120ml) heavy cream
- 1 tsp fresh thyme (or ½ tsp dried)
- Salt and black pepper to taste
- Optional: 2 tbsp (10g) chopped parsley for garnish
Substitution: Use coconut cream for heavy cream; gluten-free flour; vegetable broth for beef broth.
Equipment
- Large soup pot or Dutch oven
- Sharp knife and cutting board
- Wooden spoon or spatula
- Measuring cups and spoons
- Ladle
Ingredient Tips
- Steak: Tender base for these creamy steak bowls.
- Mushrooms: Earthy depth for these hearty mushroom soups.
- Ale: Malty richness for this simple recipe.
- Heavy Cream: Creamy texture for these creamy steak bowls.
- Thyme: Herbal lift for these hearty mushroom soups.
Directions for Creamy Steak and Ale Soup with Mushrooms
Let’s create these hearty mushroom soups!
Sear Steak
I heat 1 tbsp olive oil in a large pot over medium-high, season 1 lb steak with salt and pepper, and sear 4–5 minutes until browned, then set aside for these Creamy Steak and Ale Soup with Mushrooms bowls.
Sauté Veggies
I add 1 tbsp butter to the pot, cook 1 sliced onion for 5 minutes, then add 8 oz sliced mushrooms for 5–6 minutes until golden for these creamy steak bowls.
Add Garlic and Flour
I stir in 2 cloves minced garlic for 30 seconds, then sprinkle 2 tbsp flour, stirring to coat veggies for these hearty mushroom soups.
Deglaze and Simmer
I pour in 1 cup ale, scrape the pot, add 1½ cups beef broth, 1 tsp thyme, and steak, then simmer 20 minutes for this simple recipe.
Add Cream
I stir in ½ cup heavy cream and simmer 5 minutes on low for these creamy steak bowls.
Serve
I season with salt and pepper, ladle into bowls, and garnish with 2 tbsp parsley for these hearty mushroom soups.
Nutrition
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: ~50 minutes
- Yield: ~6 servings
- Calories: ~350 kcal per serving
- Macros per Serving: 15g carbs, 22g protein, 24g fat
Variations for Creamy Steak and Ale Soup with Mushrooms
Try these twists for these hearty mushroom soups:
- Dairy-Free: Use coconut cream for these creamy steak bowls.
- Gluten-Free: Swap flour with cornstarch for this simple recipe.
- Alcohol-Free: Use non-alcoholic beer for these hearty mushroom soups.
- Veggie: Add potatoes or carrots for these creamy steak bowls’ heartiness.
- Spicy: Add red pepper flakes for these hearty mushroom soups’ kick.
Serving Ideas:
- Pair with Food and Tips’ crusty bread for these creamy steak bowls.
- Serve with Food and Tips’ green salad for these hearty mushroom soups.
- Enjoy with Food and Tips’ sparkling cider for this simple recipe.
Storage
I store these hearty mushroom soups in an airtight container in the fridge for 4 days or freeze for 2 months. I reheat gently on the stovetop for these creamy steak bowls.
Serving Tips
- Presentation: Serve Creamy Steak and Ale Soup with Mushrooms in rustic bowls for hearty mushroom soups appeal.
- Garnish: Sprinkle parsley for these creamy steak bowls’ flair.
- Pairing: Enjoy with Food and Tips’ iced tea for this simple recipe.
- Portion Size: 1–1.5 cups per serving for a meal.
- Occasions: Perfect for cozy dinners, winter nights, or meal prep.
FAQs About Creamy Steak and Ale Soup with Mushrooms
Here are answers to common questions about these hearty mushroom soups:
Can I use ground beef?
Yes, but brown fully for a different texture in these creamy steak bowls.
What mushrooms are best?
Cremini or button work well for these hearty mushroom soups.
Is it kid-friendly?
Yes, use non-alcoholic ale for these creamy steak bowls.
How do I thicken it?
Add more flour or blend a portion for this simple recipe’s texture.
Can I use a slow cooker?
Sear steak and mushrooms first, then cook on low for 6–7 hours for these hearty mushroom soups.
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Conclusion
Creamy Steak and Ale Soup with Mushrooms blends tender steak, earthy mushrooms, and rich ale-infused broth for a cozy meal that’s ready in under an hour and perfect for winter nights or gatherings. This simple recipe delivers hearty mushroom soups with bold flavor. Pair these creamy steak bowls with crusty bread or salad for a comforting, delicious experience everyone will love!
Creamy Steak and Ale Soup with Mushrooms
Ingredients
- 1 lb 450g sirloin steak, cut into bite-sized pieces
- 1 tbsp 15ml olive oil
- 1 tbsp 15g butter
- 1 yellow onion thinly sliced (about 150g)
- 2 cloves garlic minced
- 8 oz 225g cremini mushrooms, sliced
- 2 tbsp 15g all-purpose flour
- 1½ cups 360ml beef broth
- 1 cup 240ml ale or non-alcoholic malt beverage
- ½ cup 120ml heavy cream
- 1 tsp fresh thyme or ½ tsp dried
- Salt and black pepper to taste
- Optional: 2 tbsp 10g chopped parsley for garnish
- Substitution: Use coconut cream for heavy cream; gluten-free flour; vegetable broth for beef broth.
Instructions
Sear Steak
- I heat 1 tbsp olive oil in a large pot over medium-high, season 1 lb steak with salt and pepper, and sear 4–5 minutes until browned, then set aside for these Creamy Steak and Ale Soup with Mushrooms bowls.
Sauté Veggies
- I add 1 tbsp butter to the pot, cook 1 sliced onion for 5 minutes, then add 8 oz sliced mushrooms for 5–6 minutes until golden for these creamy steak bowls.
Add Garlic and Flour
- I stir in 2 cloves minced garlic for 30 seconds, then sprinkle 2 tbsp flour, stirring to coat veggies for these hearty mushroom soups.
Deglaze and Simmer
- I pour in 1 cup ale, scrape the pot, add 1½ cups beef broth, 1 tsp thyme, and steak, then simmer 20 minutes for this simple recipe.
Add Cream
- I stir in ½ cup heavy cream and simmer 5 minutes on low for these creamy steak bowls.
Serve
- I season with salt and pepper, ladle into bowls, and garnish with 2 tbsp parsley for these hearty mushroom soups.
Notes
- Cut steak into even small cubes for tenderness.
- Brown in batches if needed to avoid steaming.
- Add cream at the end to prevent curdling.
- For gluten-free, replace flour with cornstarch slurry.
- Freezes well for up to 2 months.
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