Slow Cooker Beef and Mushroom Soup
Sneak Preview: This slow cooker soup combines tender round steak, savory mushrooms, and a creamy broth for a comforting meal you can set and forget. Perfect for busy days or when you need to rescue freezer-burned steak from the depths of your freezer!
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Is your freezer a black hole like mine? I recently found a package of round steak at the bottom of my freezer. It was still safe to eat, but it had a little freezer burn – slightly past its prime. Evidently, it fell down the black hole in my freezer.
Recipe Inspiration
This soup was inspired by the prime rib soup from Harrigan’s restaurant, a long-lost favorite. It was one of my favorites on their menu, along with New Orleans potatoes and Cheesy Yeast Rolls.
While prime rib isn’t practical for everyday cooking, round steak (or similar cuts) makes a delicious and affordable alternative when slow-cooked to perfection.
Why This Recipe Works
- Versatile Ingredients: Use what you have on hand—great for substitutions!
- Effortless Cooking: Toss everything in the slow cooker, and let it do the work.
- Tender Meat: Round steak turns melt-in-your-mouth tender with slow cooking.
Ingredients and Substitutions
- BACON:
- Use thin-sliced bacon
- Pre-cooked bacon crumbles
- Turkey bacon
- ROUND STEAK:
- Substitute chuck steak, cube steak, sirloin
- Leftover roast beef
- ONIONS:
- Fresh white or yellow onions
- Frozen chopped onions–convenient
- MUSHROOMS:
- White button mushrooms
- Substitute canned mushrooms
- BEEF BOUILLON:
- Canned broth preferred
- Sub paste or boullion cubes
- KITCHEN BOUQUET:
- Adds umami and color.
- Substitute Worcestershire sauce
- SOY SAUCE:
- Adds salt and depth of flavor.
- BAY LEAF:
- Adds a subtle aromatic touch
- Remember to remove before serving.
- SOUR CREAM OR GREEK YOGURT:
- Adds a creamy, stroganoff-like finish
- Avoid boiling after adding to prevent separation.
Frequently Asked Questions
FAQs
- Why use a slow cooker?
- Round steak benefits from slow, moist cooking to become tender.
- Can I make this on the stove?
- Yes, simmer the meat and liquid for 1–2 hours until tender.
- Can I make this ahead?
- Absolutely! It stores well in the refrigerator for 4–5 days.
- Can I freeze this soup?
- Freezing may cause sour cream or yogurt to separate. If you must freeze, plan to stir in fresh sour cream or yogurt after reheating.
Parting Thoughts: We are a soup-eating family, so I have a lot of soup recipes. See this similar recipe for Easy Leftover Steak Soup with a Stroganoff Twist. If you have a leftover roast, check out this family favorite for Beef and Vegetable Soup Without Tomatoes.
Need help troubleshooting? Email me: Paula at saladinajar.com—photos welcome!
Slow Cooker Beef and Mushroom Soup
Ingredients
- 2 slices thin-sliced bacon
- 1 pound (454 g) round steak, cut into 1-inch cubes
- 1 cup (150 g) chopped onions
- 8 ounces (227 g) fresh mushrooms, sliced
- 5 cups (1183 g) water
- 1 tablespoon beef bouillon concentrate
- 1 tablespoon Kitchen Bouquet
- 1 teaspoon soy sauce
- 1 bay leaf
- Freshly ground black pepper
- 1 cup (280 g) plain Greek yogurt or sour cream
- 1 tablespoon unbleached all-purpose flour optional if you want a thicker broth
Instructions
- Fry 2 slices thin-sliced bacon. Remove from pan, crumble, and place in crockpot.
- Saute 1 pound (454 g) round steak, cut into 1-inch cubes, in remaining bacon grease over high heat until browned. Do this in small batches so the skillet doesn't cool down. Place browned steak in a slow cooker.
- Saute 1 cup (150 g) chopped onions and 8 ounces (227 g) fresh mushrooms, sliced in a medium skillet. Add to the slow cooker.
- Add 5 cups (1183 g) water, 1 tablespoon beef bouillon concentrate, 1 tablespoon Kitchen Bouquet, 1 teaspoon soy sauce, 1 bay leaf, and Freshly ground black pepper to the slow cooker and stir.
- Cook on LOW for 8-10 hours. Ensure the soup is no longer boiling before moving to the next step.
- Remove about 1 cup broth from the soup and whisk 1 cup (280 g) plain Greek yogurt or sour cream into it until smooth. (If you like your broth thicker, add 1 tablespoon unbleached all-purpose flour to the cream and stir until there are no more lumps.) Add to the slow cooker and stir until slightly thickened if you added flour. Do not let the soup boil after you put the yogurt or sour cream into the soup.
- Remove bay leaf before serving.
Notes
Equipment
Nutrition
All images and text ©️ Paula Rhodes for Salad in a Jar.com
Mmmmm, this looks so creamy and tasty. And how simple! I absolutely love slow cooker recipes because the meat just becomes fall off the bone tender!
Another delicious recipe!
Thanks Rach. You’re the best!
Paula, is it necessary to cook the onions and mushrooms in this recipe? Or can I just put them into the crock pot to cook?
Hi Marci,
I like my onions very well cooked so it’s a must for me. If you don’t care, you could probably get by just putting them in the crock pot. The mushrooms would be just fine.
I’m with Emily…. What is kitchen bouquet? B/c this recipe sounds like my fam would love it!!
Amber, it is a dark brown seasoning sauce. You can read about here. http://en.wikipedia.org/wiki/Kitchen_Bouquet
I use it to add deeper and fuller flavor and color.
I made this last night and the greek yogurt curdled when it hit the full soup, even though I whisked it well before putting it in. Now it looks like there’s cottage cheese sitting at the bottom of my bowl. How do I fix this next time?
Danielle, Oh dear, that would not look appetizing. I didn’t have that problem but here is what I suggest. First, be sure soup is not boiling. Then pour a tiny bit of the hot soup broth into the yogurt and whisk well. Then add a little more broth and continue whisking. Repeat until yogurt is very thin and hot, then add to soup. Don’t cook soup after you have added the yogurt.
Another option would be to serve soup without it and the add a dollop of Greek yogurt on top and let people stir it in as they eat. Doubt if you can pull that off with kids. 🙂
Oh wow, this looks great! I’m always looking for a new delicious slow-cooker dish, thanks for sharing 🙂
It’s in my crock pot right now and it smells so good! I didn’t read the directions closely and I didn’t saute my onions first. Oh well, I’m sure it will be delicious!
What is kitchen bouquet? Thanks!
Hi Emily,
It’s a umami-type seasoning that also adds brown color. It gives the broth additional color and flavor.
Love this recipe. I just pulled out my crockpot the other day, so I’m adding this to the list of to-make list!
I found the best recipe for Hamburger buns made in a bread machine. They are so good and easy, I can’t imagine buying buns again.
1 1/4 cups milk, slightly warmed
1 beaten egg
2 tablespoons butter
scant 1/4 cup white sugar
3/4 teaspoon salt
3 3/4 cups bread flour
1 1/4 teaspoons active dry yeast
Directions:
1
Place all ingredients in pan of bread machine according to manufacturer’s directions.
2
Select dough setting.
3
When cycle is complete, turn out onto floured surface.
4
Cut dough in half and roll each half out to a 1″ thick circle.
5
Cut each half into six 3 1/2″ rounds with inverted glass as a cutter.
6
Place on greased baking sheet far apart and brush with melted butter.
7
Cover and let rise until doubled, about one hour.
8
Bake at 350° for 10 to 15 minutes Watch as ovens vary
Lori, This sounds like something I need to try. Thanks for sharing.
My family loves stroganoff, so this looks like just the ticket to try as soon as the weather changes. I bought round steak recently for chicken fried steak and gave myself a blister trying to tenderize it. Slow cooking round steak would be easier on my hands for sure!
What excellent timing – I got mushrooms in my produce box last night and I was wondering how I was going to use up all that round steak in my freezer before the next steer arrives. And I’m going to Beth Moore all day Saturday – perfect to put this on and have dinner ready for the boys when I get home! Thanks for great timing Paula.
Yummy! What could be better than steak and mushrooms?! Sorry to hear you’re working so much, but hopefully you can decompress with comfort food like this around!
A nice and hearty dinner to come home too after a 12 HOUR DAY! Hopefully your schedule lightens up very soon for you.
This sounds so delicious, perfect for a cold day
Paula, my family all kind of sighs when I make soup because they think it’s not really a dinner more of lunch thing but I can see this soup being a real hit since they are all big beef eaters (unlike myself). And if you find a better freezer organization solution please share, I have the same problem 🙂
Fall is in the air here in New Hampshire and my craving for soup always increases when the weather turns cool like this. Your soup looks absolutely delicious and the steak and mushrooms will definitely be a “husband pleaser”. I just pinned this soup to make very soon. I can see this being a regular meal in our home going forward. Thanks so much for sharing your recipe! Have a happy Thursday!
Yummy Paula! I am forever picking up round steaks and sirloin steaks on sale so this will be a great recipe to have on board! I bet it would also be delicious with a other veggies! Thanks, Chris
ps – I know how the 12 hours days are – it doesn’t leave you much room for anything other than sleep and working (well maybe a little eating too!)
Now that school is back in session it’s definitely time to pull out the slow cooker. I can just imagine coming home to this soup- it would be heavenly. 🙂
I have been peddling the 12 hour days too. This looks perfect. Add in some rice and perfection.
Rice is great suggestion.