Steak and Mushroom Slow Cooker Soup

Steak and Mushroom Soup in a Slow Cooker

Greek yogurt (or sour cream) give this soup a stroganoff taste.

My freezer is a black hole.

Until I devise a better method of organization, I need recipes like this.

I recently found a package of round steak in the bottom of my freezer– slightly past its prime.  I bought it on sale with the idea of whipping up a fancy little dinner dish the next time I had company. Then I forgot about it.

Since I’m working some 12-hour days now, I decided to reacquaint myself with my slow cooker. It’s just what I need to prevent Chinese take-out overload when I come home too tired to cook.

This soup reminds me of the prime rib soup at Harrigan’s restaurant (long gone in our area).  It was one of my favorites along with their New Orleans potatoes and Cheesy Yeast Rolls.  Notice I didn’t use prime rib in this recipe because I don’t normally have such elegant leftovers like the restaurant evidently did.  But round steak will suffice, especially when cooking in a crock pot.  Prime rib couldn’t stand cooking all day anyway.

Steak and Mushroom Slow Cooker Soup
 
Prep time
Cook time
Total time
 
Beef and mushrooms dominate this hearty and filling soup.
Author:
Recipe type: Soup, Entree
Serves: 4-6
Ingredients
  • 2 slices bacon
  • 1-2 pounds round steak, cut in 1-inch cubes
  • 1 cup frozen chopped onions
  • 8 ounces fresh mushrooms, sliced
  • 5 cups water
  • 1 tablespoon beef bouillon concentrate
  • 1 tablespoon Kitchen Bouquet
  • 1 teaspoon soy sauce
  • 1 bay leaf
  • Freshly ground black pepper
  • 1 cup plain Greek yogurt or sour cream
Instructions
  1. Fry bacon. Remove from pan, crumble and place in crock pot.
  2. Saute steak in remaining bacon grease over high heat until browned. Do this in small batches so skillet doesn’t cool down. Place browned steak in crock pot.
  3. Saute onions and mushrooms in pan. Add to crock pot.
  4. Add water, bouillon, Kitchen Bouquet, soy sauce, bay leaf and black pepper to crock pot and stir.
  5. Cook on LOW for 8-10 hours.
  6. Remove about 1 cup broth from soup and whisk yogurt or sour cream into it unto smooth. Add back to crock pot and stir. Remove bay leaf before serving.

 

Email This Post Email This Post Share Follow me on Pinterest

{ 26 comments… read them below or add one }

Valerie @Life4mebyme September 7, 2011 at 6:37 pm

I have been peddling the 12 hour days too. This looks perfect. Add in some rice and perfection.

Reply

Paula September 8, 2011 at 10:26 am

Rice is great suggestion.

Reply

Betty @ scrambled hen fruit September 7, 2011 at 8:38 pm

Now that school is back in session it’s definitely time to pull out the slow cooker. I can just imagine coming home to this soup- it would be heavenly. :)

Reply

The Café Sucré Farine September 8, 2011 at 6:05 am

Yummy Paula! I am forever picking up round steaks and sirloin steaks on sale so this will be a great recipe to have on board! I bet it would also be delicious with a other veggies! Thanks, Chris
ps – I know how the 12 hours days are – it doesn’t leave you much room for anything other than sleep and working (well maybe a little eating too!)

Reply

Candace September 8, 2011 at 6:25 am

Fall is in the air here in New Hampshire and my craving for soup always increases when the weather turns cool like this. Your soup looks absolutely delicious and the steak and mushrooms will definitely be a “husband pleaser”. I just pinned this soup to make very soon. I can see this being a regular meal in our home going forward. Thanks so much for sharing your recipe! Have a happy Thursday!

Reply

Suzanne September 8, 2011 at 8:26 am

Paula, my family all kind of sighs when I make soup because they think it’s not really a dinner more of lunch thing but I can see this soup being a real hit since they are all big beef eaters (unlike myself). And if you find a better freezer organization solution please share, I have the same problem :)

Reply

Mal @ The Chic Geek September 8, 2011 at 9:09 am

This sounds so delicious, perfect for a cold day

Reply

Paula September 8, 2011 at 2:14 pm

A nice and hearty dinner to come home too after a 12 HOUR DAY! Hopefully your schedule lightens up very soon for you.

Reply

Vicki V September 9, 2011 at 6:13 am

Yummy! What could be better than steak and mushrooms?! Sorry to hear you’re working so much, but hopefully you can decompress with comfort food like this around!

Reply

Rebecca September 9, 2011 at 9:12 am

What excellent timing – I got mushrooms in my produce box last night and I was wondering how I was going to use up all that round steak in my freezer before the next steer arrives. And I’m going to Beth Moore all day Saturday – perfect to put this on and have dinner ready for the boys when I get home! Thanks for great timing Paula.

Reply

Piper September 10, 2011 at 4:51 pm

My family loves stroganoff, so this looks like just the ticket to try as soon as the weather changes. I bought round steak recently for chicken fried steak and gave myself a blister trying to tenderize it. Slow cooking round steak would be easier on my hands for sure!

Reply

Lori S September 10, 2011 at 9:55 pm

I found the best recipe for Hamburger buns made in a bread machine. They are so good and easy, I can’t imagine buying buns again.
1 1/4 cups milk, slightly warmed
1 beaten egg
2 tablespoons butter
scant 1/4 cup white sugar
3/4 teaspoon salt
3 3/4 cups bread flour
1 1/4 teaspoons active dry yeast
Directions:

1
Place all ingredients in pan of bread machine according to manufacturer’s directions.
2
Select dough setting.
3
When cycle is complete, turn out onto floured surface.
4
Cut dough in half and roll each half out to a 1″ thick circle.
5
Cut each half into six 3 1/2″ rounds with inverted glass as a cutter.
6
Place on greased baking sheet far apart and brush with melted butter.
7
Cover and let rise until doubled, about one hour.
8
Bake at 350° for 10 to 15 minutes Watch as ovens vary

Reply

Paula September 12, 2011 at 8:52 am

Lori, This sounds like something I need to try. Thanks for sharing.

Reply

naomi September 12, 2011 at 10:46 am

Love this recipe. I just pulled out my crockpot the other day, so I’m adding this to the list of to-make list!

Reply

Chung-Ah @ Damn Delicious September 17, 2011 at 10:20 pm

Mmmmm, this looks so creamy and tasty. And how simple! I absolutely love slow cooker recipes because the meat just becomes fall off the bone tender!

Reply

Emily September 21, 2011 at 1:10 pm

What is kitchen bouquet? Thanks!

Reply

Jennifer September 29, 2011 at 4:18 pm

It’s in my crock pot right now and it smells so good! I didn’t read the directions closely and I didn’t saute my onions first. Oh well, I’m sure it will be delicious!

Reply

Yudith @ Blissfully Delicious October 9, 2011 at 9:37 pm

Oh wow, this looks great! I’m always looking for a new delicious slow-cooker dish, thanks for sharing :)

Reply

danielle October 11, 2011 at 11:37 am

I made this last night and the greek yogurt curdled when it hit the full soup, even though I whisked it well before putting it in. Now it looks like there’s cottage cheese sitting at the bottom of my bowl. How do I fix this next time?

Reply

Paula October 11, 2011 at 11:51 am

Danielle, Oh dear, that would not look appetizing. I didn’t have that problem but here is what I suggest. First, be sure soup is not boiling. Then pour a tiny bit of the hot soup broth into the yogurt and whisk well. Then add a little more broth and continue whisking. Repeat until yogurt is very then and hot, then add to soup. Don’t cook soup after you have added the yogurt.

Another option would be to serve soup without it and the add a dollop of Greek yogurt on top and let people stir it in as they eat. Doubt if you can pull that off with kids. :-)

Reply

amber November 18, 2011 at 11:41 am

I’m with Emily…. What is kitchen bouquet? B/c this recipe sounds like my fam would love it!!

Reply

Paula November 18, 2011 at 4:19 pm

Amber, it is a dark brown seasoning sauce. You can read about here. http://en.wikipedia.org/wiki/Kitchen_Bouquet
I use it to add deeper and fuller flavor and color.

Reply

Rach September 6, 2012 at 7:13 pm

Another delicious recipe!

Reply

Paula September 6, 2012 at 10:43 pm

Thanks Rach. You’re the best!

Reply

Marci October 12, 2012 at 10:13 am

Paula, is it necessary to cook the onions and mushrooms in this recipe? Or can I just put them into the crock pot to cook?

Reply

Paula October 12, 2012 at 8:54 pm

Hi Marci,
I like my onions very well cooked so it’s a must for me. If you don’t care, you could probably get by just putting them in the crock pot. The mushrooms would be just fine.

Reply

Leave a Comment

Previous post:

Next post: