Lunch / Dinner
Steakhouse Soup with mushrooms & rosemary
This Steakhouse Soup with mushrooms & rosemary satisfies when a hearty-ish bowl is what you’re after.
Test Kitchen Tips
You’ll likely have 1–3 Tbsp. flour remaining after coating the steak. Depending how thick you like your soup, add more or less according to your preference.
Wrap blue cheese in plastic, foil, or wax paper so it can “breathe” without drying out. Replace the wrapper each time you unwrap it. It’s best to store the cheese in the veggie bin of the fridge. Toss it if it becomes discolored with tinges of pink.
Season steak with 1½ tsp. salt; set aside for 5 minutes. Toss steak with flour, shaking off excess; reserve remaining flour.
Melt butter with 2 Tbsp. oil in a pot over high heat. Add steak; sear until brown on all sides, about 3 minutes, then transfer to a plate. Reduce heat to medium-high. Add remaining 2 Tbsp. oil to pot.
Add mushrooms and onions; sauté until mushrooms brown and liquid nearly evaporates, about 7 minutes. Season mushrooms and onions with remaining 1 tsp. salt. Add garlic and rosemary; cook until fragrant, 1 minute, stirring often.
Deglaze pot with lager, scraping up any brown bits. Cook until lager reduces slightly, 2 minutes.
Stir in remaining flour (1–3 Tbsp.) until mushrooms and onions coated, cook 1 minute. Whisk in 1 cup broth until smooth, then add remaining 5 cups broth; simmer soup, uncovered, 15 minutes. Return steak to pot until heated through. Top servings with cheese.
% Daily Value*
Total Fat 21g 32%
Saturated Fat 8g 40%
Cholesterol 72mg 24%
Sodium 1047mg 43%
Carbs 14g 4%
*Percent Daily Values are based on a 2,000 calorie diet.