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Beef and Mushroom Soup

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DISCLAIMER:  This article may contain affiliate links and we may earn a small commission if you purchase through one of our affiliate links.  We only recommend products we love.

Is it cold where you live?  If it is, you might want to whip up a batch of this healthy Beef and Mushroom Soup, which will warm you from your belly all the way down to your cold, cold toes.  This soup shines because it’s made of just real food, the kind your body really really wants.

If you have an Instant Pot, we have you covered.

This recipe was adapted from tablespoon.com.

Beef and Mushroom Soup
Beef and Mushroom Soup

Beef and Mushroom Soup

Author: Heidi Boortz
Servings : 8

Ingredients

  • 2.5 lbs sirloin steak
  • 1 Tbsp unsalted butter
  • 1 Tbsp Canada Steak Seasoning Such as Montreal
  • 1 tsp salt
  • 4 cups beef broth no sugar listed in ingredients, such as Trader Joe's.
  • 1 can tomato paste 6 oz
  • 2 Tbsp coconut sugar optional
  • 8 oz mushrooms
  • 2 each onion vertically sliced
  • 1 cup frozen sliced carrots
  • 3/4 cup 100% whole wheat orzo pasta uncooked
  • 1/2 cup asiago cheese grated
  • 1/4 cup fresh basil sliced into ribbons

Instructions

To Cook Immediately: Slow Cooker

  • Cut steak into chunks. Melt butter in a skillet. Add steak and steak seasoning to hot skillet. Cook 3 minutes, stirring frequently.
  • Add steak to slow cooker. Top with mushrooms, carrots, and onions.
  • In a small bowl or shaker cup, combine broth, paste, salt, and sugar. Pour over beef.
  • Cook on low 8 hours or on high 7 hours. 

Add pasta to slow cooker and turn to high. Let pasta cook 20 min on high. Serve with cheese and basil.

To Cook Immediately: Instant Pot®

  • Cut steak into cubes. Melt butter on sauté in Instant Pot®. Add steak and steak seasoning to hot butter in IP. Cook 3 minutes. Press cancel. Top with mushrooms, carrots, and onions.
  • In a small bowl or shaker cup, combine broth, paste, salt, and sugar. Pour over beef.
  • Lock lid; set valve to sealing. Press Soup button. When cook time ends, allow for 10 minutes natural pressure release (NPR). Carefully move valve to venting. Open lid. Stir in pasta. Lock lid; set valve to sealing. Program for manual-high and 1 minute. When cook time ends, carefully move valve to venting to quick release. Serve with cheese and basil.

To Freeze

  • Heat butter in a medium skillet. Cut steak into chunks. Add steak and steak seasoning. Cook 3 minutes, stirring frequently. Allow to cool.
  • In a small bowl or shaker cup, combine broth, paste, salt, and sugar.
  • Add cooled steak, mushrooms, carrots, onions, and broth mixture to a freezer bag. Freeze.

To Cook After Freezing: Slow Cooker

  • Add frozen meal to slow cooker. Cook on low 10 hours or on high 8 hours. Stir in pasta. Cook on high 20 minutes. Serve soup with cheese and basil.

To Cook After Freezing: Instant Pot®

  • Add frozen meal to Instant Pot®. Press sauté. Allow to cook long enough for about 1 cup of liquid to accumulate on the bottom of the IP, about 10 minutes. Press cancel.
  • Lock lid; set valve to sealing. Press Soup. When cook time ends, allow 10 minutes natural pressure release. Carefully move valve to venting.
  • Open lid. Stir in pasta. Lock lid; set valve to sealing. Program for manual-high and 2 minutes. When cook time ends, carefully move valve to venting. Open lid. Serve with cheese and basil.
Tried this recipe?Let us know how it was!
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