STEAK AND MUSHROOM SOUP RECIPE RECIPES

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HOMEMADE MUSHROOM SOUP RECIPE | JAMIE OLIVER RECIPES



Homemade mushroom soup recipe | Jamie Oliver recipes image

This is mushroom soup as it should be – rich, indulgent, and full of earthy flavour.

Total Time 1 hours

Yield 6

Number Of Ingredients 13

1 small handful dried porcini
olive oil
600 g mixed fresh wild mushrooms (chanterelles, girolles, trompettes de mort, shiitake, oyster) clean and sliced
2 cloves garlic peeled and finely sliced
1 red onion peeled and finely chopped
1 handful fresh thyme leaves picked
sea salt
freshly ground black pepper
1 litre organic chicken or vegetable stock
1 handful fresh flat-leaf parsley leaves picked and roughly chopped
1 tablespoon mascarpone cheese
1 lemon
truffle oil optional

Steps:

    1. Place the porcini in a small dish, add boiling water just to cover, and leave to soak. Get a large casserole-type pan nice and hot, then add a good couple of lugs of olive oil and your fresh mushrooms. Stir around very quickly for a minute, then add your garlic, onion and thyme and a small amount of seasoning. After about a minute you'll probably notice moisture cooking out of the mushrooms and at this point add half of your porcini, chopped up, and the rest left whole. Strain the soaking liquid to remove any grit, and add it to the pan. Carry on cooking for about 20 minutes until most of the moisture disappears.
    2. Season to taste, and add your stock. Bring to the boil and simmer for around 20 minutes. I usually remove half the soup from the pan and whiz it up to a purée at this point, then pour it back in, adding the parsley and mascarpone, and seasoning carefully to taste.
    3. You can serve this soup as you like, but there are a few things to remember when finishing it off. Mix together a pinch of salt and pepper with the zest of one lemon and the juice of half of it, then spoon a little of this into the middle of the soup. When you go to eat it, stir it in and it gives a wonderful flavour. Other things you can consider are little slices of grilled crostini put into the bottom of the bowls before the soup is poured over. Or you could even quickly fry some nice-looking mushrooms – like girolles, chanterelles or oysters – and sprinkle these on top of the soup. If I was going to use truffle oil, then I would use it on its own – a few drips on the top just before serving. • adapted from Jamie's Dinners

Nutrition Facts : Calories 107 calories, FatContent 8.8 g fat, SaturatedFatContent 2.1 g saturated fat, ProteinContent 3.7 g protein, CarbohydrateContent 4.2 g carbohydrate, SugarContent 2.6 g sugar, SodiumContent 2.35 g salt, FiberContent 1.6 g fibre

SALISBURY STEAK WITH MUSHROOM GRAVY RECIPE | SANDRA LEE ...



Salisbury Steak with Mushroom Gravy Recipe | Sandra Lee ... image

Provided by Sandra Lee

Categories     main-dish

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 4 servings

Number Of Ingredients 13

1 pound lean ground beef
1 (10-ounce) can condensed cream of mushroom soup, divided
1/2 cup Italian bread crumbs
1 egg, lightly beaten
1/2 cup frozen chopped onions
1 teaspoon steak seasoning (recommended: Montreal)
1 tablespoon canola oil
2 tablespoons butter, divided
1/4 cup cognac
1 (8-ounce) package sliced fresh mushrooms
2 cups low-sodium beef broth
1 (1.2-ounce) packet brown gravy mix
Cooked rice, for serving

Steps:

  • In a large bowl, combine beef, 1/4 can mushroom soup, bread crumbs, egg, onions, and steak seasoning. Mix thoroughly and shape into 4 oval patties.
  • Heat oil and 1 tablespoon butter in large skillet over medium-high heat. Brown patties on both sides and transfer to a plate.
  • Add remaining butter and cognac (remove pan from heat when adding cognac.) Saute mushrooms for 7 to 8 minutes. Add beef stock and whisk in gravy mix until smooth. Stir in remaining mushroom soup.
  • Return patties to skillet and spoon gravy over top. Cover pan and simmer for 20 to 25 minutes.
  • Serve Salisbury Steaks and Mushroom Gravy over hot cooked rice.

More about "steak and mushroom soup recipe recipes"

CREAMY MUSHROOM SOUP | VEGETABLES RECIPES | JAMIE OLI…
I love the intensely earthy flavours in this smooth cream of mushroom soup recipe – it's a classic.
From jamieoliver.com
Total Time 45 minutes
Calories 148 calories per serving
    1. Brush the mushrooms clean, then finely slice.
    2. Peel and finely slice the onion, celery and garlic, then pick the parsley, finely chopping the stalks. Pick the thyme leaves.
    3. Heat a splash of olive oil in a large saucepan over a medium heat, add the onion, celery, garlic, parsley stalks, thyme leaves and mushrooms, pop the lid on and cook gently until softened.
    4. Spoon out 4 tablespoons of mushrooms, and keep for later.
    5. Pour the stock into the pan and bring to the boil over a medium heat, turn the heat down to low and simmer for 15 minutes.
    6. Season to taste with sea salt and black pepper, then whiz with a stick blender until smooth.
    7. Pour in the cream, bring just back to the boil, then turn off the heat.
    8. Toast the ciabatta on a hot griddle pan, then top with most of the reserved mushrooms and drizzle lightly with extra virgin olive oil.
    9. Spoon the soup into bowls, garnish with the chopped parsley and remaining mushrooms, and serve with the ciabatta crostini on the side.
See details


STEAK SOUP RECIPE: HOW TO MAKE IT - TASTE OF HOME
Meet the Cook: One of the nice things about this thick soup is you can make it in an afternoon without too much fuss. I've found that it's good for soccer-practice evenings - with our sons 18, 17 and 9, we have gotten accustomed to many of those! -Mary Dice, Chemainus, British Columbia
From tasteofhome.com
Reviews 4
Total Time 02 hours 05 minutes
Category Lunch
Calories 319 calories per serving
  • In a Dutch oven, melt butter over medium heat; add oil. Brown beef and onion. Combine flour, paprika, salt and pepper; sprinkle over beef and mix well. Stir in stock and water. Add bay leaf, parsley, celery leaves and marjoram. Bring to a boil; reduce heat and simmer, covered, about 1 hour or until tender. , Add the potatoes, carrots and celery. Simmer, covered, for 30-45 minutes or until vegetables are tender and soup begins to thicken. Stir in tomato paste; simmer, uncovered, 15 minutes or until heated through. Discard bay leaf.
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MUSHROOM PEPPER STEAK RECIPE: HOW TO MAKE IT
Bell peppers, mushrooms and ginger provide the bulk of the flavor in this stir-fry that’s not too saucy. Hot rice makes it even better. —Billie Moss, Walnut Creek, California
From tasteofhome.com
Reviews 4.9
Total Time 30 minutes
Category Dinner
Calories 241 calories per serving
  • In a shallow bowl, combine 3 tablespoons soy sauce and pepper; add beef. Turn to coat; cover and refrigerate 30-60 minutes. In a small bowl, combine the cornstarch, broth and remaining soy sauce until smooth; set aside., Drain beef, discarding marinade. In a large nonstick skillet or wok, stir-fry the garlic and ginger in 2 teaspoons oil for 1 minute. Add the beef; stir-fry 4-6 minutes or until no longer pink. Remove beef and keep warm. , Stir-fry the peppers in remaining oil for 1 minute. Add mushrooms; stir-fry 2 minutes longer or until peppers are crisp-tender. Stir broth mixture and add to vegetable mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Return beef to pan; add tomatoes and onions. Cook for 2 minutes or until heated through. Serve over rice if desired.
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CREAM OF MUSHROOM SALISBURY STEAK RECIPE - FOOD.COM
A quick after work meal! The horseradish gives the flavor a nice kick....I serve it over hot cooked noodles, but it is great just by itself!!!!
From food.com
Reviews 5.0
Total Time 30 minutes
Calories 543.8 per serving
  • This is great over hot cooked noodles!
See details


CREAM OF MUSHROOM SALISBURY STEAK RECIPE - FOOD.COM
A quick after work meal! The horseradish gives the flavor a nice kick....I serve it over hot cooked noodles, but it is great just by itself!!!!
From food.com
Reviews 5.0
Total Time 30 minutes
Calories 543.8 per serving
  • This is great over hot cooked noodles!
See details


STEAK SOUP RECIPE | SUNNY ANDERSON | FOOD NETWORK
From foodnetwork.com
Reviews 4.9
Total Time 50 minutes
Category main-dish
  • On a hot grill sear steak until golden brown on both sides, about 5 minutes per side. Remove from grill to a cutting board and let rest 10 minutes. Cut beef into strips and stir into soup, along with spinach. Season soup, to taste. Transfer to serving bowls and top with a dollop of sour cream and tortilla chips.
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SALISBURY STEAK WITH MUSHROOM GRAVY RECIPE - SKINNYTASTE
This classic Salisbury Steak recipe is lightened up, smothered in mushroom gravy and ready in under 30 minutes!
From skinnytaste.com
Reviews 4.9
Total Time 55 minutes
Category Dinner
Cuisine American
Calories 247 kcal per serving
  • Cover and cook on low heat for 20 minutes, stirring occasionally.
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CREAMY MUSHROOM SOUP - THE PIONEER WOMAN – RECIPES ...
Have I ever told you that mushrooms are one of my most favorite foods of all time? Well, if I haven’t…they are.
From thepioneerwoman.com
Reviews 5
Total Time 45 minutes
Category main dish, soup
  • Heat 2 tablespoons butter in a pot over medium-high heat. When melted, add 1/3 of the mushrooms. Cook them until dark golden brown, stirring occasionally, about 5 minutes. Season with salt and pepper, then remove them from the pot and set them aside.In the same pot, melt the remaining 2 tablespoons butter. Reduce the heat to medium and add the rest of the mushrooms, along with the onion, celery, and thyme. Cook, stirring frequently, until vegetables are soft, about 5 to 6 minutes. Sprinkle the vegetables with the flour and stir to combine. Season with salt and pepper and stir constantly for 3 minutes, allowing the flour to cook. Slowly add the wine or sherry, stirring while you add. Allow it to heat and bubble up for a couple of minutes, then slowly pour in the stock. Keep stirring to reduce the likelihood of lumps.Bring to a simmer and cook for 20 minutes, stirring occasionally. Remove it from the heat and let it cool for 20 minutes. Transfer to a blender (make sure it is just warm or cool at this stage---blending hot soup is dangerous!) and puree until mushrooms are mostly broken up into small barley-sized bits. (NOTE: You may use an immersion blender in the pot if you have one, and you don't have to let the soup cool first.) Transfer the soup back to the pot, add the cream, and heat it to a simmer. Add balsamic, then taste and adjust seasonings. Serve warm with reserved mushrooms on top and crusty chunks of warm bread.
See details


HOMEMADE MUSHROOM SOUP RECIPE | JAMIE OLIVER RECIPES
This is mushroom soup as it should be – rich, indulgent, and full of earthy flavour.
From jamieoliver.com
Total Time 1 hours
Cuisine https://schema.org/VegetarianDiet, https://schema.org/GlutenFreeDiet
Calories 107 calories per serving
    1. Place the porcini in a small dish, add boiling water just to cover, and leave to soak. Get a large casserole-type pan nice and hot, then add a good couple of lugs of olive oil and your fresh mushrooms. Stir around very quickly for a minute, then add your garlic, onion and thyme and a small amount of seasoning. After about a minute you'll probably notice moisture cooking out of the mushrooms and at this point add half of your porcini, chopped up, and the rest left whole. Strain the soaking liquid to remove any grit, and add it to the pan. Carry on cooking for about 20 minutes until most of the moisture disappears.
    2. Season to taste, and add your stock. Bring to the boil and simmer for around 20 minutes. I usually remove half the soup from the pan and whiz it up to a purée at this point, then pour it back in, adding the parsley and mascarpone, and seasoning carefully to taste.
    3. You can serve this soup as you like, but there are a few things to remember when finishing it off. Mix together a pinch of salt and pepper with the zest of one lemon and the juice of half of it, then spoon a little of this into the middle of the soup. When you go to eat it, stir it in and it gives a wonderful flavour. Other things you can consider are little slices of grilled crostini put into the bottom of the bowls before the soup is poured over. Or you could even quickly fry some nice-looking mushrooms – like girolles, chanterelles or oysters – and sprinkle these on top of the soup. If I was going to use truffle oil, then I would use it on its own – a few drips on the top just before serving. • adapted from Jamie's Dinners
See details


SALISBURY STEAK WITH MUSHROOM GRAVY RECIPE | SANDRA LEE ...
From foodnetwork.com
Reviews 4.7
Total Time 45 minutes
Category main-dish
Cuisine american
  • Serve Salisbury Steaks and Mushroom Gravy over hot cooked rice.
See details


CREAMY MUSHROOM SOUP | VEGETABLES RECIPES | JAMIE OLI…
I love the intensely earthy flavours in this smooth cream of mushroom soup recipe – it's a classic.
From jamieoliver.com
Total Time 45 minutes
Calories 148 calories per serving
    1. Brush the mushrooms clean, then finely slice.
    2. Peel and finely slice the onion, celery and garlic, then pick the parsley, finely chopping the stalks. Pick the thyme leaves.
    3. Heat a splash of olive oil in a large saucepan over a medium heat, add the onion, celery, garlic, parsley stalks, thyme leaves and mushrooms, pop the lid on and cook gently until softened.
    4. Spoon out 4 tablespoons of mushrooms, and keep for later.
    5. Pour the stock into the pan and bring to the boil over a medium heat, turn the heat down to low and simmer for 15 minutes.
    6. Season to taste with sea salt and black pepper, then whiz with a stick blender until smooth.
    7. Pour in the cream, bring just back to the boil, then turn off the heat.
    8. Toast the ciabatta on a hot griddle pan, then top with most of the reserved mushrooms and drizzle lightly with extra virgin olive oil.
    9. Spoon the soup into bowls, garnish with the chopped parsley and remaining mushrooms, and serve with the ciabatta crostini on the side.
See details


STEAK SOUP RECIPE: HOW TO MAKE IT - TASTE OF HOME
Meet the Cook: One of the nice things about this thick soup is you can make it in an afternoon without too much fuss. I've found that it's good for soccer-practice evenings - with our sons 18, 17 and 9, we have gotten accustomed to many of those! -Mary Dice, Chemainus, British Columbia
From tasteofhome.com
Reviews 4
Total Time 02 hours 05 minutes
Category Lunch
Calories 319 calories per serving
  • In a Dutch oven, melt butter over medium heat; add oil. Brown beef and onion. Combine flour, paprika, salt and pepper; sprinkle over beef and mix well. Stir in stock and water. Add bay leaf, parsley, celery leaves and marjoram. Bring to a boil; reduce heat and simmer, covered, about 1 hour or until tender. , Add the potatoes, carrots and celery. Simmer, covered, for 30-45 minutes or until vegetables are tender and soup begins to thicken. Stir in tomato paste; simmer, uncovered, 15 minutes or until heated through. Discard bay leaf.
See details


MUSHROOM PEPPER STEAK RECIPE: HOW TO MAKE IT
Bell peppers, mushrooms and ginger provide the bulk of the flavor in this stir-fry that’s not too saucy. Hot rice makes it even better. —Billie Moss, Walnut Creek, California
From tasteofhome.com
Reviews 4.9
Total Time 30 minutes
Category Dinner
Calories 241 calories per serving
  • In a shallow bowl, combine 3 tablespoons soy sauce and pepper; add beef. Turn to coat; cover and refrigerate 30-60 minutes. In a small bowl, combine the cornstarch, broth and remaining soy sauce until smooth; set aside., Drain beef, discarding marinade. In a large nonstick skillet or wok, stir-fry the garlic and ginger in 2 teaspoons oil for 1 minute. Add the beef; stir-fry 4-6 minutes or until no longer pink. Remove beef and keep warm. , Stir-fry the peppers in remaining oil for 1 minute. Add mushrooms; stir-fry 2 minutes longer or until peppers are crisp-tender. Stir broth mixture and add to vegetable mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Return beef to pan; add tomatoes and onions. Cook for 2 minutes or until heated through. Serve over rice if desired.
See details


CREAM OF MUSHROOM SALISBURY STEAK RECIPE - FOOD.COM
A quick after work meal! The horseradish gives the flavor a nice kick....I serve it over hot cooked noodles, but it is great just by itself!!!!
From food.com
Reviews 5.0
Total Time 30 minutes
Calories 543.8 per serving
  • This is great over hot cooked noodles!
See details


STEAK SOUP RECIPE | SUNNY ANDERSON | FOOD NETWORK
From foodnetwork.com
Reviews 4.9
Total Time 50 minutes
Category main-dish
  • On a hot grill sear steak until golden brown on both sides, about 5 minutes per side. Remove from grill to a cutting board and let rest 10 minutes. Cut beef into strips and stir into soup, along with spinach. Season soup, to taste. Transfer to serving bowls and top with a dollop of sour cream and tortilla chips.
See details


SALISBURY STEAK WITH MUSHROOM GRAVY RECIPE - SKINNYTASTE
This classic Salisbury Steak recipe is lightened up, smothered in mushroom gravy and ready in under 30 minutes!
From skinnytaste.com
Reviews 4.9
Total Time 55 minutes
Category Dinner
Cuisine American
Calories 247 kcal per serving
  • Cover and cook on low heat for 20 minutes, stirring occasionally.
See details


SCRUMPTIOUS SALISBURY STEAK IN MUSHROOM GRAVY RECIPE ...
SUPER GREAT! This was the first time I ever made salisbury steak. I did change the recipe a little we like onion so added more used only 1/2 the milk and salt and as others have done I used a can of beef broth and a can of cream of mushroom soup …
From allrecipes.com
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STEAK SOUP RECIPE | ALLRECIPES
Rich, hearty steak soup has chunks of tender round steak, potatoes, carrots, celery, and corn, all simmering in a flavorful tomato-flavored beef broth.
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EASY BEEF CUBE STEAK WITH THE BEST MUSHROOM GRAVY | THE ...
Feb 23, 2020 · Cube Steak is a tenderized beef steak seared in beef broth, onion and garlic powder then made with the BEST Mushroom Gravy.A simple and delicious meal made in less than 30 minutes! Sometimes I just need to cook some beef and steak …
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CREAM OF MUSHROOM SOUP RECIPE | THE RECIPE CRITIC
Nov 23, 2020 · Cream of Mushroom Soup is a dreamy creamy soup full of delicately flavored sauteed mushrooms and herbs. If you love the taste of cream of mushroom soup, but can stand the canned version, this is for you! This is a fancy, thick, rich, restaurant worthy soup …
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PORK CHOPS, RICE AND CREAM OF MUSHROOM SOUP RECIPE ...
Mix 1/2 can soup with 1 cup milk. Mix into rice. Spread across bottom of pyrex dish. Place chops on top of rice. Mix remaining 1/2 can of soup with milk and pour over chops and rice. Place in oven at 350 for 1 hour. Cover dish the first 45 minutes, uncover for the last 15. Number of Servings: 4 Recipe …
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LEFTOVER STEAK SOUP • LOW CARB WITH JENNIFER
Dec 29, 2018 · To get started with the soup, we first must have leftover steak or some steak hanging out in the fridge. If you have steak already cooked, cut it into 1 inch cubes and move on to the next step. For fresh steak…
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54 MUSHROOM RECIPES SO GOOD, THEY'RE MAGIC | BON APPéTIT
Sep 14, 2020 · This soup is trendy ramen’s healthier sibling: The buckwheat in soba is nutritious and a good source of fiber (in a flavorful maitake mushroom soy broth, too). View Recipe 40/54
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MUSHROOM STEAK SAUCE - DINNER AT THE ZOO
Jul 24, 2019 · This mushroom steak sauce is sauteed mushrooms in a savory brown sauce enriched with butter. This mushroom sauce makes the absolute best topping for steak, and is also great served over chicken, pork and seafood. In my house mushrooms are often on the dinner table, whether they’re grilled, roasted or served up as a delicious steak …
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SALISBURY STEAK (WITH MUSHROOM GRAVY!) - THE COZY …
Jan 04, 2021 · Salisbury Steak often includes an egg that’s used as a binder, along with breadcrumbs, milk, and other ingredients. Basically an individually-sized meatloaf. ? This Salisbury Steak recipe is basically a combination of my recipes for Baked Meatballs, Cracker Barrel Meatloaf, and Hamburger Steak, Brown Gravy, and Mushroom …
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SCRUMPTIOUS SALISBURY STEAK IN MUSHROOM GRAVY RECIPE ...
SUPER GREAT! This was the first time I ever made salisbury steak. I did change the recipe a little we like onion so added more used only 1/2 the milk and salt and as others have done I used a can of beef broth and a can of cream of mushroom soup …
From allrecipes.com
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STEAK SOUP RECIPE | ALLRECIPES
Rich, hearty steak soup has chunks of tender round steak, potatoes, carrots, celery, and corn, all simmering in a flavorful tomato-flavored beef broth.
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See details


EASY BEEF CUBE STEAK WITH THE BEST MUSHROOM GRAVY | THE ...
Feb 23, 2020 · Cube Steak is a tenderized beef steak seared in beef broth, onion and garlic powder then made with the BEST Mushroom Gravy.A simple and delicious meal made in less than 30 minutes! Sometimes I just need to cook some beef and steak …
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Nov 23, 2020 · Cream of Mushroom Soup is a dreamy creamy soup full of delicately flavored sauteed mushrooms and herbs. If you love the taste of cream of mushroom soup, but can stand the canned version, this is for you! This is a fancy, thick, rich, restaurant worthy soup …
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PORK CHOPS, RICE AND CREAM OF MUSHROOM SOUP RECIPE ...
Mix 1/2 can soup with 1 cup milk. Mix into rice. Spread across bottom of pyrex dish. Place chops on top of rice. Mix remaining 1/2 can of soup with milk and pour over chops and rice. Place in oven at 350 for 1 hour. Cover dish the first 45 minutes, uncover for the last 15. Number of Servings: 4 Recipe …
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Dec 29, 2018 · To get started with the soup, we first must have leftover steak or some steak hanging out in the fridge. If you have steak already cooked, cut it into 1 inch cubes and move on to the next step. For fresh steak…
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