Steak and Potato Soup with Mushrooms
This is a dish I made for a very good friend of mine on a very cold, blah day in February. This soup nourishes both mind and body; she took leftovers home too!
½ tbsp butter
227 g Cremini mushrooms, quartered
8 Cups (Sodium-reduced) beef stock
2 medium russet potatoes, skin on (scrubbed clean), chopped
1 medium onion, chopped
5-6 sprigs fresh thyme
453 g beef – left whole (I used sirloin tip), fat trimmed off
1/2 cup water
1/2 cup cornstarch
In a large pot over high heat add the butter, when it’s melted add the mushrooms and sauté until browned; season with salt and pepper.
Add in the stock.
Bring the pot to a boil and then add in the potatoes, onion, thyme and beef.
Bring the pot back to a boil and then drop heat to medium-low and cover with a lid to simmer.
Simmer for one hour and then remove the beef to rest.
Mix the cornstarch and water, ensuring no lumps.
Bring the pot to a boil, over medium heat and then add the cornstarch mixture, stirring constantly. When the soup thickens, drop the heat to low.
Add the gravy browner, a little a time until you get your desired colour.
When the beef is cool enough to handle, cut it into cubes.
Return the beef to the pot to warm through.
Discard the thyme stems.
Taste and adjust seasoning before serving.
- Any cut of meat will work, just make sure you remove as much fat as possible otherwise it’ll be in the soup.
- White button mushrooms will work in place of cremini.
- Use a ½ dried thyme in place of the fresh if you don’t have it on hand.