Savory Steak and Mushroom Soup
Savory steak & mushroom soup will become your staple comforting bowl of warmth this fall and winter!
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Servings: 8 servings
- ¼ cup friendly fat to cook in such as butter ghee, avocado oil, coconut oil, olive oil, or tallow (I like using a combination of ghee and olive oil)
- 1-1 1/2 lbs grass-fed round steak cubed (Sometimes this is called swiss steak. Our beef processor tenderizes this cut as well, so if your is not, I would pound it out a little. Stew beef, chuck, or any steak cut you wish should work fine. I do think ground beef would be fine if that is what you have, and what fits in the budget.)
- 4 tbsp arrowroot or tapioca flour divided (You can increase this if you want a thicker "stew." If you tolerate grain, white rice flour will work nicely here if that is what you have)
- 1 ½ tsp sea salt
- ½ tsp pepper
- 2 small onions diced (or 1 large onion)
- ¾ - 1 lb mushrooms of choice I used a combination of cremini and shitake
- 4-5 cloves of garlic minced
- ¼ cup full fat coconut milk If you tolerate dairy, you could use raw milk/cream if that is what you have
- 1 ½ quarts roasted mushroom broth or beef bone broth
- ½ tsp oregano
- ½ tsp thyme
- ½ tsp parsley
- 2-3 cups baby spinach or baby kale chopped
- Sea salt/pepper to taste
Heat the friendly fat in the bottom of your soup pot over medium/high heat while you toss the beef, 2 tablespoons of the arrowroot, salt, and pepper in a bowl to coat. When the oil is hot, carefully set the coated beef cubes in, searing the meat on all sides. Set the beef aside leaving the juices/oil behind in the pot.
Over medium heat, add another tablespoon of oil along with the onions and mushrooms. Sprinkle with a big pinch of sea salt and cook over medium/medium-high heat for about 7 minutes, until the mushrooms and onions are softened and caramel in color.
Add the garlic and cook for a minute, then add the coconut milk. Bring the coconut milk to a simmer for a minute or 2, and then add the last 2 tablespoons of arrowroot. Stir until everything thickens.
Add the broth, seasonings, and seared beef to the pot and bring to a simmer. Keep the soup at a low simmer over low-medium heat for 10-15 minutes.
Turn the heat off, and add the chopped spinach in to wilt, then and sea salt and pepper the soup to your taste.