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  • Writer's pictureTina

Foodie Friday: Creamy Steak and Mushroom Soup




Happy Friday, dear reader. The weather forecast looks promising for today and Saturday. It is farmer's market season, and we will be set up in spot eight on the main row at Ligonier Country Market. The market is every Saturday from 8 to 12. We hope to see you in person. If you do happen to come out to the market, please be sure to introduce yourself. We love to be able to put a face with a name when online orders come in. My neighbor across the way at Ligonier Country Market, Sundreams Farms, LLC, sells the most lovely and delicious freshly grown mushrooms. Last week, The Bibbed Wopicked picked up a beautiful cluster of oyster mushrooms. He intended to fry them and put them atop his burger, but I had other plans.


Instead, I made a pot of steak and mushroom soup. I am unsure where I found this recipe. Alas, my memory fails me yet again. However, I have kept it in my well-worn Tinkerbell folder, which houses all my random recipes. Today, I will share this recipe with you. When given the option of buying fresh produce from the farmer's market or purchasing produce from big box grocery stores, I always choose the farmer's market. The flavor of the produce bought directly from the farmers can't be compared with the bland, flavorless produce shipped in from God knows where.


The folks at Sundreams Farms know their mushrooms. If you tell them about a recipe you have in mind, they can guide you to the best mushrooms for your needs. If you visit the market, look them up and ask them anything mushroom-related. Over the past few years, we have tried all the mushrooms they offer and have never been disappointed. Everything you need for this recipe can be found from various vendors at the market. I picked up the tarragon from Broken Locust, the steak from Lone Oak (not a vendor at the market), and the garlic and onions from Yarnick's Farms. This filling, wholesome soup is much better than anything from a can. Insert a wink here.


Creamy Steak and Mushroom Soup


3 TBLS. olive oil

1 1/4 lbs. round steak

1 onion roughly chopped

3 cloves garlic, chopped

3 cups sliced mushrooms (I used oyster)

2 TBLS. all-purpose flour

2 cups beef broth (I used my home canned)

1 cup vegetable broth (I used my home canned)

1 TBLS. Worcestershire sauce

2 large potatoes, sliced (I like Yukon Gold)

1 1/2 cups Half and Half

2 TBLS. fresh tarragon, leaves only, finely chopped

salt and pepper to taste


Directions:


Heat the olive oil in a large stock pot over medium heat. Season the steak with salt and pepper. Cut the steak into bite-size pieces and brown in the olive oil. Transfer to a plate to drain.


In the same pot, add more olive oil if needed, and saute the onion and garlic. Next, add the sliced mushrooms and cook until softened about five minutes.


Sprinkle the flour over the mushroom mixture. Cook for 2 minutes.


Pour the broths and the Worcestershire sauce over the mushroom mixture. Scrape any brown bits from the bottom of the pan. Bring to a boil. Reduce the heat to medium-low and add the potatoes.


Add the steak and simmer for 30 minutes. The potatoes should be soft.


Slowly stir 3 tablespoons of the hot soup into the half-and-half to temper it. Next, slowly add the tempered half-and-half into the soup pot. Allow to simmer for 10 minutes. Serve hot.


I like to serve my "fancy mushroom soup" with an equally fancy grilled cheese sandwich. I enjoy sourdough bread with smoked gouda, Canadian bacon, and apple jelly. It makes an easy, upscale soup and sandwich meal. A nice fresh salad with warm crusty bread would also be delicious.


On this lovely summer-like Friday, stay safe, be smart, enjoy simple and delicious food, shop local producers when you can, and keep washing your hands.

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