Prep Time: 15 mins | Cook Time: 25 mins | Total Time: 40 mins | Yield: 4 Servings
This soup is very comforting! It has everything you would wish for in a bowl of soup! In less than an hour, you and your family are going to enjoy this Steak and Ale Soup with Mushrooms. Serve it over dinner!
Ingredients:
2 tbsp butter
2 small white onions, quartered and sliced
4 cloves of garlic, pressed through a garlic press
16 oz (1 lb.) sliced mushrooms
2 tbsp avocado (or olive) oil
2 rib-eye steaks (about 1 lb. each), trimmed of excess fat and cubed
4 tbsp flour, divided use
1 c ale (I used “Fat Tire” amber ale)
1 tbsp chopped flat-leaf parsley
1 tsp Italian seasoning
1 tsp fresh thyme leaves
6 c beef stock
Salt
Black pepper
Directions:
In a large mixing bowl, add the cubed steak. Season with salt, pepper, and 2 tbsp of flour. Toss everything until well coated.
Put a large soup pot on the stove and turn the heat to medium-high. Add butter and oil, then allow them to become hot.
Add the steak cubes, then cook each side for about 3 minutes or until cooked to your preference. Transfer them onto a clean plate.
Add mushrooms and onions, then sauté for about 10 minutes or until done. Season with salt and pepper to taste.
Add garlic, then sauté for about a minute or until aromatic.
Add 1 cup of ale and Italian seasoning, then stir until well blended. Let it simmer for about 5 minutes or until the texture of the sauce becomes a bit thick.
Add the rest of the flour and whisk until well incorporated. Add the beef stock and stir until well blended as well. Simmer everything for about 20 minutes.
Remove from the heat, then put the steaks back into the pot. Let it sit for another 5 minutes.
Sprinkle freshly chopped thyme and parsley over each serving to garnish.
Serve and enjoy!