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Steak Soup

Libby with Lemony Thyme
5 from 2 votes
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Servings 4

Ingredients
  

  • 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
  • 1/2 tsp. salt
  • 3 cups beef broth
  • 1 cup red wine we used Mirassou Cabernet Sauvignon
  • 1/2 cup cream

Instructions
 

  • In a heavy bottom pot, sauté mushrooms in olive oil until lightly browned on both sides. Remove.
  • In same pot, sauté onion, celery, carrots until tender, about 8-10 minutes. Remove.
  • 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.
  • 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.
  • To serve, whisk in cream and heat through. Season with salt & pepper to taste.