Sirloin and Mushroom Soup

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The flavors of beef with sage, mushrooms and sherry just go together so well. As with all soups, this one just gets better with time.

Prep Time: about 15 minutes
Cooking time: about 15 minutes
Serves 6

Cooking spray
1/2 cup chopped onion (about 1/2 small onion)
1/2 cup chopped celery (about 1 stalk)
1/2 cup chopped carrot (about 1 medium carrot)
2 Leeks, most of green discarded, chopped and cleaned
1 pound white mushrooms, slice to 1/4-inch thickness
1/2 teaspoon dry sage
1 pound Laura’s Lean Sirloin Steak, sliced into bite-sized pieces
1/4 cup dry sherry (if you don’t want to use sherry, use stock instead)
6 cups fat-free beef stock
1 teaspoon Worcestershire sauce
1/4 cup chopped parsley
Salt and Pepper to taste

1. Spray stockpot with cooking spray and place over medium-high heat. Add onion, celery, carrot and leeks. Cook about 5 minutes, until vegetables are soft. Add mushrooms. Sprinkle sage over all and cook another 5 minutes. Remove vegetables to bowl. Make sure pot is hot and add Laura’s Lean Beef Sirloin steak. Sear well, turning once.

2. Deglaze pot with sherry. Return vegetables (and any juices from vegetables) to pot. Add stock and Worcestershire sauce. Bring to boil, reduce to simmer and cook another 10 minutes to let flavors develop. Stir in parsley and add salt and pepper to taste.

Tip: To get best flavor from searing beef, be patient! Let the beef really brown before you turn it. Let the bottom of the pot turn golden. Then when you deglaze, you get all that caramelized beefy flavor right up and into the soup.

Nutrition Per Serving:
Calories 187; Calories from fat: 36 (19% from fat); Fat 4g; Saturated fat 1g; Cholesterol 43mg; Sodium 555mg; Carbohydrate 12g; Fiber 2g; Sugars 5g; Protein 24g; Vitamin A 49%; Vitamin C 17%; Calcium 5%; Iron 21%

Barb Freda Cool Weather Cooking Healthy, Delicious Recipes

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4 Responses to Sirloin and Mushroom Soup

  1. Anonymous says:

    Sounds like a great recipe!

  2. Anonymous says:

    This sounds very good. Will try to make it for sure, but I was thinking, you could just brown the meat, deglaze the pan, then throw it & all the rest of the ingredients in a crock pot & have dinner ready for that night when you get home, or make it the night before w/out having to watch it. Also would save some steps…

  3. Anonymous says:

    Great winter soup. Serve with toasty warm garlic breadsticks. Yummy. I like the crockpot idea mentioned in a a previous comment.

  4. Anonymous says:

    Absolutely! Most soups and stews lend themselves well to slow cookers. The key for the best flavor is just as you say: the browning/deglazing step BEFORE you add the ingredients. I do tend to cut down on liquids when I alter a recipe for the slow cooker, since soups and stews cook well with far less liquid in those recipes. I also like to leave vegetables a big chunkier so they don’t get too TOO soft in the slow cooker.

    Great idea–as is the addition of garlic breadsticks–as I said to another poster, I’ve never met garlic I didn’t love.

    Let us know how you like it. We love to hear additions, variations and opinions.

    Have fun cooking.

    Barb

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