I've been making this a few times a month, it is a great soup. Originally from Seriouseats.com.
Kansas City Steak Soup (Serious Eats Original)
Serves 4
Prep: 30 min
Cook: 35 min
Total: 65 min
Ingredients:
4 cups chicken stock (homemade or low-sodium store-bought)
1/2 oz dried porcini mushrooms
1 lb Kansas City strip steak or NY strip steak, trimmed and cut into 3/4-inch cubes
Salt and freshly ground black pepper
4 Tbsp unsalted butter, divided
8 oz baby bella mushrooms sliced
1/2 medium yellow onion, diced
1 medium carrot, diced
2 small ribs celery, sliced
1 Tbsp tomato paste
1/4 cup all-purpose flour
1/2 cup dry sherry (oloroso recommended)
1 cup (8 oz) canned diced tomatoes, drained
1 Tbsp A1 steak sauce
1 Tbsp Worcestershire sauce
1 tsp kosher salt
1 tsp freshly ground black pepper
Directions:
[ol]
In a microwave-safe container, combine the chicken stock and dried porcini. Microwave about 3 minutes until mushrooms hydrate and stock is hot. Remove porcini, chop, and return them to the stock. Set aside. Pat steak cubes dry and season generously with salt and pepper. In a Dutch oven, melt 2 Tbsp butter over medium-high heat. When the butter browns, add steak in batches and sear until well browned, 2 minutes per batch. if you put all of it in, it wont brown. Transfer steak to a plate. Add cremini mushrooms to the pot. Saut until they release liquid and become deeply browned, about 8 minutes. Transfer mushrooms to a bowl. Add remaining 2 Tbsp butter to the pot along with onion, carrot, and celery. Cook about 4 minutes until softened and lightly browned. Stir in tomato paste (30 seconds), then flour (30 seconds) until no dry streaks remain. Add sherry and scrape up any browned bits. Cook until mostly evaporated, about 30 seconds. Add the broth with porcini, the browned cremini mushrooms, diced tomatoes, steak sauce, Worcestershire, 1 tsp salt, and 1 tsp pepper. Do not add the steak yet. Bring to a boil, reduce heat to medium-low, and simmer about 15 minutes until glossy and thickened. Taste and adjust seasoning with salt and pepper. Add the seared steak back to the pot and heat gently for about 1 minute. Serve hot. [/ol]
Kansas City Steak Soup (Serious Eats Original)
Serves 4
Prep: 30 min
Cook: 35 min
Total: 65 min
Ingredients:
4 cups chicken stock (homemade or low-sodium store-bought)
1/2 oz dried porcini mushrooms
1 lb Kansas City strip steak or NY strip steak, trimmed and cut into 3/4-inch cubes
Salt and freshly ground black pepper
4 Tbsp unsalted butter, divided
8 oz baby bella mushrooms sliced
1/2 medium yellow onion, diced
1 medium carrot, diced
2 small ribs celery, sliced
1 Tbsp tomato paste
1/4 cup all-purpose flour
1/2 cup dry sherry (oloroso recommended)
1 cup (8 oz) canned diced tomatoes, drained
1 Tbsp A1 steak sauce
1 Tbsp Worcestershire sauce
1 tsp kosher salt
1 tsp freshly ground black pepper
Directions:
[ol]