Flank Steak Mushroom Soup: Amazing Comfort

Save this recipe on:

Flank Steak Mushroom Soup has been my go-to for a quick and satisfying meal that feels incredibly gourmet. I remember the first time I made it on a chilly evening, the aroma of savory beef and earthy mushrooms filling my kitchen. It was pure comfort! This Easy Flank Steak Mushroom Soup is so versatile, and I especially love serving it with a dollop of tangy sour cream, making it a delightful Flank Steak Mushroom Soup with sour cream. The tender beef chunks and rich broth are just divine. Let’s get cooking!

Why You’ll Love This Flank Steak Mushroom Soup

This soup is a winner for so many reasons! Here’s why it’s become a staple in my recipe rotation:

• Incredible Flavor: It boasts a deeply savory taste thanks to the seared flank steak and earthy mushrooms.
• Quick Prep Time: Get a delicious meal on the table in under an hour, perfect for busy weeknights.
• Healthy & Low Carb: Packed with protein and veggies, it fits easily into a low-carb lifestyle.
• Budget-Friendly: Using flank steak makes this a more accessible way to enjoy a hearty beef and mushroom soup.
• Family Favorite: Even picky eaters will love the tender beef and comforting, creamy broth.
• Versatile: This Savory Flank Steak Mushroom Soup is adaptable to what you have on hand.
• Satisfying & Hearty: It’s a truly Savory Flank Steak Mushroom Soup that will keep you full and happy.

Ingredients for Flank Steak Mushroom Soup

Gathering these Flank Steak Mushroom Soup ingredients is the first step to a truly delightful meal. I find that using quality ingredients really makes a difference in the final flavor. Here’s what you’ll need for this hearty soup:

• 2 tablespoons olive oil – for searing the steak and sautéing veggies
• 1 pound flank steak – this cut becomes wonderfully tender in the soup
• Salt and black pepper, to taste – essential for bringing out all the flavors
• 2 tablespoons butter – adds richness to the sautéed onions and mushrooms
• 1 medium yellow onion, diced – provides a sweet aromatic base
• 3 cloves garlic, minced – for that indispensable savory punch
• 8 ounces cremini mushrooms, sliced – these give the soup its deep, earthy flavor
• 4 cups beef broth (low sodium recommended) – the foundation of our flavorful broth
• 1 cup heavy cream – makes the soup luxuriously creamy and rich
• 1 small head green cabbage, thinly sliced – a surprisingly delicious addition that acts like noodles
• 1/2 cup sour cream – for a tangy swirl right at the end
• 2 tablespoons fresh parsley, chopped – for a bright, fresh garnish

How to Make Flank Steak Mushroom Soup

These Flank Steak Mushroom Soup cooking instructions are designed to be straightforward, bringing you a delicious, hearty soup in no time. It’s truly one of the best ways to enjoy flank steak!

1. Step 1: First, pat your flank steak completely dry with paper towels. This is key for a good sear. Season it generously on all sides with salt and black pepper.
2. Step 2: Heat the 2 tablespoons olive oil in a large skillet over medium-high heat until it shimmers. Carefully place the seasoned flank steak in the hot skillet. Sear it for about 3–4 minutes per side, until a beautiful golden-brown crust forms. Remove the steak from the skillet and let it rest on a cutting board for at least 10 minutes. This resting period is crucial for juicy, tender meat.
3. Step 3: While the steak rests, melt the 2 tablespoons butter in a large pot or Dutch oven over medium heat. Add the diced 1 medium yellow onion and cook, stirring occasionally, until it softens and becomes translucent, about 5 minutes. You’ll start to smell its sweetness.
4. Step 4: Stir in the minced 3 cloves garlic and cook for another 30 seconds until fragrant. Be careful not to burn the garlic.
5. Step 5: Add the sliced 8 ounces cremini mushrooms to the pot. Sauté them, stirring occasionally, for 6–8 minutes, until they release their moisture, turn a beautiful golden-brown, and smell wonderfully earthy.
6. Step 6: Pour in the 4 cups beef broth, scraping up any delicious browned bits from the bottom of the pot – that’s where a lot of flavor lives! Bring the broth to a gentle simmer and let it cook for 10–15 minutes to allow the flavors to meld.
7. Step 7: Reduce the heat to low and stir in the 1 cup heavy cream. Let the soup simmer gently for another 5 minutes. Do not let it boil vigorously after adding the cream.
8. Step 8: In a separate pan, sauté the thinly sliced 1 small head green cabbage in a little bit of butter until it’s tender and lightly golden, about 7–10 minutes. These will act as your noodles!
9. Step 9: Once the flank steak has rested, slice it thinly against the grain into bite-sized pieces. Add the sliced steak to the soup just before serving. You only want to warm it through so it stays tender, so avoid boiling the soup at this stage. These Flank Steak Mushroom Soup cooking instructions ensure tender beef.
10. Step 10: To serve your amazing Flank Steak Mushroom Soup, place a generous portion of the sautéed cabbage noodles into each bowl. Ladle the hot, creamy soup over the cabbage, and finish with a dollop of 1/2 cup sour cream and a sprinkle of fresh 2 tablespoons fresh parsley. Enjoy this truly satisfying meal!

Pro Tips for the Best Flank Steak Mushroom Soup

Want to elevate your soup game? I’ve picked up a few tricks over the years that make this Flank Steak Mushroom Soup absolutely perfect every time. These simple tips ensure tender beef and a rich, flavorful broth.

• Always get a good sear on the flank steak; it builds a fantastic flavor base.
• Don’t overcook the steak after slicing; it only needs to warm through in the soup.
• Using a mix of mushrooms, like cremini and shiitake, can add even more depth.
• Adjust the heavy cream to your preference for a richer or lighter soup.

What’s the secret to perfect Flank Steak Mushroom Soup?

The real secret to a perfect Flank Steak Mushroom Soup is twofold: searing the flank steak properly for flavor and slicing it thinly against the grain. This makes it a truly Simple flank steak soup recipe that tastes gourmet.

Can I make Flank Steak Mushroom Soup ahead of time?

Yes, you can definitely prep this soup ahead! You can sear and slice the flank steak, sauté the vegetables, and make the broth base up to a day in advance. Store them separately in airtight containers in the refrigerator. Then, simply combine and heat before serving. For more information on food safety and storage, you can refer to guidelines on food preparation.

How do I avoid common mistakes with Flank Steak Mushroom Soup?

A common pitfall is overcooking the flank steak, which makes it tough. Make sure to slice it thinly against the grain after resting. Also, avoid boiling the soup after adding the heavy cream, as it can cause it to separate.

Best Ways to Serve Flank Steak Mushroom Soup

This versatile soup is wonderful on its own, but I love serving it with a few simple additions to make it a complete meal. It’s a truly hearty dish that feels special, whether it’s a weeknight dinner or a weekend gathering. Here are a few of my favorite ways to serve this delicious soup.

• As a Standalone Meal: Honestly, this soup is so satisfying, it doesn’t need much else! The tender beef, earthy mushrooms, and creamy broth are incredibly filling.
• With Crusty Bread: A warm, crusty baguette or a slice of sourdough is perfect for soaking up every last drop of that rich broth. It’s a classic pairing that never disappoints.
• Pairing with Noodles: For an extra comforting meal, try serving this Flank Steak Mushroom Soup with noodles. You can use egg noodles or even some of the sautéed cabbage as I do in the recipe instructions. It transforms the soup into a hearty stew-like dish.

Nutrition Facts for Flank Steak Mushroom Soup

This hearty soup is surprisingly balanced! Here’s a breakdown of the nutritional highlights per serving of this delicious Flank Steak Mushroom Soup:

• Calories: 420
• Fat: 29g
• Saturated Fat: 13g
• Protein: 28g
• Carbohydrates: 11g
• Fiber: 3g
• Sugar: 5g
• Sodium: 680mg

Nutritional values are estimates and may vary based on specific ingredients used. This makes it a great option for those watching their intake while still enjoying a flavorful meal. For more details on how these values are calculated, you can check out our nutritional information disclaimer.

How to Store and Reheat Flank Steak Mushroom Soup

Properly storing and reheating your Flank Steak Mushroom Soup ensures it tastes just as delicious days later. I love having leftovers because it means another comforting meal is ready in minutes. These Flank steak soup ideas for storage will help you enjoy this hearty dish all week long.

• Cool Completely: Let the soup cool down to room temperature before storing. This prevents condensation and keeps your fridge from working overtime.
• Airtight Containers: Transfer the cooled soup into airtight containers. This keeps out odors and maintains freshness. You can store individual portions for easy reheating.
• Refrigeration: Your leftover Flank Steak Mushroom Soup will keep well in the refrigerator for 3–4 days. The flavors often deepen overnight, making it even tastier!
• Freezing: For longer storage, freeze the soup in freezer-safe containers. It can be kept frozen for up to 3 months. It’s a fantastic way to have a quick meal ready when you need it.

Reheating: Gently reheat the soup on the stovetop over medium-low heat, stirring occasionally, until warmed through. If reheating from frozen, thaw overnight in the refrigerator first. Avoid boiling vigorously, especially if you added cream.

Frequently Asked Questions About Flank Steak Mushroom Soup

What is Flank Steak Mushroom Soup?

Flank Steak Mushroom Soup is a rich, hearty, and deeply flavorful soup featuring tender slices of seared flank steak, earthy mushrooms, and a creamy broth. It’s often enhanced with vegetables like cabbage, creating a satisfying meal that’s both comforting and surprisingly healthy. It’s a fantastic way to enjoy the robust flavors of beef and mushrooms.

Why make Flank Steak Mushroom Soup?

You should make Flank Steak Mushroom Soup because it’s incredibly satisfying and delivers a gourmet experience with minimal effort. It’s perfect for a quick weeknight dinner, easily made ahead, and is wonderfully flexible. Plus, the combination of savory flank steak and umami-rich mushrooms makes for an unforgettable meal. You can learn more about our culinary philosophy on our About Me page.

Can I substitute the flank steak?

Absolutely! While flank steak provides a wonderful tenderness, you can certainly use other beef cuts. Skirt steak or even a good quality stewing beef (cooked longer to tenderize) would work well. For a different flavor profile, consider using tender chicken breast or even keeping it vegetarian by adding extra mushrooms and perhaps some firm tofu.

How do I make this soup creamy without dairy?

To make a dairy-free version of this Flank Steak Mushroom Soup, you can substitute the heavy cream with full-fat coconut milk or a cashew cream. Almond milk or oat milk can also work, but they might result in a thinner broth. For added richness, a tablespoon of nutritional yeast can give a cheesy, savory depth. For information on GDPR compliance, please see our GDPR policy.

Variations of Flank Steak Mushroom Soup You Can Try

This Flank Steak Mushroom Soup is wonderfully adaptable, and I love experimenting with different flavors and textures. Here are a few ideas to make it your own:

• Spicy Kick: Add a pinch of red pepper flakes or a diced jalapeño along with the onions for a subtle heat that complements the savory flavors.
• Hearty Beef and Mushroom Soup Recipe Upgrade: For an even heartier meal, consider adding some diced potatoes or carrots along with the mushrooms. This makes it a more robust, stew-like dish perfect for colder evenings.
• Creamy Flank Steak Mushroom Soup Delight: If you love extra creaminess, stir in a tablespoon of cream cheese along with the heavy cream. It adds a velvety texture and a touch of tanginess.
• Herb Garden Boost: Fresh thyme or rosemary, added when you sauté the mushrooms, can bring a wonderful fragrant dimension to the soup.

Print