This recipe for smoked beef mushroom soup is something new I came up with today. I had a couple of packages of fresh mushrooms, and a small piece of steak in the fridge, and my imagination took care of the rest...
It wasn't too difficult to put together, but it did take a while. The steak was a tenderized beef shoulder arm steak, a cheaper cut, hence the tenderized part. The mushrooms were a combination of criminis and shitakes, both a type of brown mushrooms with more intense flavor than run of the mill button mushrooms.
Here's the recipe for this smoky, satisfying soup. It's low in fat, too.
Lightly smoke the chopped beefsteak, either using the indirect grilling method or by using your smoker. Don't worry about cooking the beef completely in the smoker. It just needs the smoke flavor at this point. Fifteen to twenty minutes in the smoker is plenty.
Chop the mushrooms into 1/4 inch slices and saute in 2 teaspoons of the bacon fat or oil, seasoned with half the salt and half the black pepper. Cook over medium low heat for 15 minutes, then stir in the Worcestershire and soy sauces. Continue cooking the mushrooms until all the liquid has evaporated, and the mushroom pieces have begun to dry out a bit and shrink.
Add the chicken stock and tomato paste. Mix well and simmer as the beef is prepared.
Preheat another skillet and saute the beef in 1 teaspoon of fat, seasoned with the remaining salt, onion and garlic powders, until browned. It's best to use a cast iron or stainless skillet. If a non-stick skillet is used, you won't get that crusty brown buildup (the fond) on the bottom of the pan, and that's an important part of the flavor in this soup recipe.
Add the browned beefsteak to the mushrooms and chicken stock. Deglaze the beef skillet with the red wine and pour that into the soup too.
Cover the smoked beef mushroom soup with a lid and simmer for 20 minutes. Serve and enjoy! Dip some good French or Italian bread in to soak up all that flavorful liquid, then take a well deserved nap!
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