Steak and Portabella Soup

Recipe by pamela t.
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 50mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cut steak into 1” cubes.
  • Clean off mushroom caps with a wet paper towel.
  • Cut mushrooms into thin slices.
  • Saute steak and mushrooms in 2 T. olive oil.
  • Meanwhile spray poblano pepper with cooking spray. Bake in oven at 325F on a cookie sheet, turning once until charred on all sides. Remove and place into a paper bag. Let cool. Once cool, remove skin and seeds and dice.
  • Dice onions and red pepper. Add onions, red pepper and poblano to sauté pan.
  • Saute 4 minutes. Add 2 T red wine to deglaze the pan.
  • Remove from heat.
  • In a deep saucepan or soup kettle, add the two broths, 2 cups water, steak sauce, worchestershire, finely chopped garlic and chili powder.
  • Peel potatoes and cube into small cubes. Add to soup pot.
  • Add steak and portabella mixture to soup pot.
  • Cook on low heat 20-30 minutes until potatoes are crisp tender.
  • Whisk 2 T flour with ¼ C milk in a small bowl until combined. Add slowly to soup to thicken. Add salt and pepper to taste. Serve.
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