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Easy Beef and Mushroom Soup made in a Slow Cooker

Preview: Easy Beef and Mushroom Soup made in a Slow Cooker combines round beef steak with mushrooms and a creamy broth. This recipe creates a quick-to-assemble soup you can put in a slow cooker and forget about until dinner time.

Is your freezer a black hole like mine?

Recently, I found a package of round steak hanging out at the bottom of my freezer. It was still safe to eat, but it had a little bit of freezer burn – slightly past its prime. Evidently, it fell down the black hole in my freezer.

Consequently, I started thinking about making soup with the steak using a crockpot or slow cooker. The result is this tasty recipe for Easy Beef and Mushroom Soup made in a Slow Cooker.


Recipe inspiration:

The original idea originated with the prime rib soup at Harrigan’s restaurant (sadly, long gone in our area).  It used to be one of my favorites on their menu, along with New Orleans potatoes and Cheesy Yeast Rolls.

I don’t use prime rib in this recipe because I normally don’t have such elegant leftovers. But round steak is delicious, especially when cooked in a slow cooker. 

Ingredients and substitutions:

ingredients needed for beef and mushroom soup
  • BACON: You could use thick or thin-slice bacon, but I prefer the latter. Other substitutes include pre-cooked bacon crumbles (like the ones sold at Costco) and turkey bacon.
  • ROUND STEAK: Any cut of round steak is good. Chuck steak, cube steaks, or sirloin can substitute for the round steak since they are fine when cooked for a long period of time with moist heat.
  • ONIONS: Even though I usually use frozen onions to save time, fresh onions are equally delicious.
  • MUSHROOMS: Use the most common white button mushrooms sold in all (American) grocery stores. In a pinch, substitute canned sliced mushrooms.
  • BEEF BOUILLON CONCENTRATE: I like the paste form shown above the best. Bouillon cubes or canned broth are also options.
  • KITCHEN BOUQUET: Kitchen Bouquet adds umami and color. Worscesterhire sauce will give you flavor but not the dark caramel color.
  • SOY SAUCE: Soy sauce adds salt but also more umami flavor that complements the meat.
  • BAY LEAF: I love to use bay leaves in my cooking. Don’t forget to remove them before serving. They add flavor but you can leave them out.
  • SOUR CREAM or unflavored GREEK YOGURT: Either ingredient adds a creamy texture and a stroganoff-type of flavor. Add immediately before serving. Don’t let the soup boil after you add the sour cream or yogurt. Boiling can cause either of them to separate.

Frequently Asked Questions about Steak and Mushroom Soup:

Why use a slow cooker for this soup?

Round steak is not particularly good for a walk-in-the-door-and-eat-10-minutes later kind of menu. It’s more tender when cooked with moisture for a long period of time.

Can I make this on the stove?

Yes. Let the meat simmer in the liquid for 1-2 hours until tender.

Can I make this soup ahead of time?

Yes, Make it earlier in the day if you look. It will store for 4-5 days in the refrigerator.

Can I freeze this soup?

Freezing will cause the sour cream or yogurt to separate. Although you can usually fix this by adding more cream, I don’t recommend freezing.

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Yield: 4-6

Slow Cooker Beef and Mushroom Soup Recipe


Beef and mushrooms dominate this hearty and filling soup you can make in your slow cooker.

Prep Time 20 minutes
Cook Time 10 hours
Total Time 10 hours 20 minutes


  • 2 slices thin-sliced bacon
  • 1-2 pounds round steak, cut into 1-inch cubes
  • 1 cup chopped onions (frozen or fresh)
  • 8 ounces fresh mushrooms, sliced
  • 5 cups water
  • 1 tablespoon beef bouillon concentrate
  • 1 tablespoon Kitchen Bouquet
  • 1 teaspoon soy sauce
  • 1 bay leaf
  • Freshly ground black pepper
  • 1 cup plain Greek yogurt or sour cream
  • 1 tablespoon all-purpose flour (optional if you want a thicker broth)


  1. Fry bacon. Remove from pan, crumble and place in crockpot.
  2. Saute steak 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.
  3. Saute onions and mushrooms in a medium skillet. Add to the slow cooker.
  4. Add water, bouillon, Kitchen Bouquet, soy sauce, bay leaf, and black pepper to the slow cooker and stir.
  5. Cook on LOW for 8-10 hours.
  6. Remove about 1 cup broth from soup and whisk yogurt or sour cream into it unto smooth. (If you like your broth thicker, add 1 tablespoon of 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.
  7. Remove bay leaf before serving.


To make this soup on top of the stove:

Fry the bacon in a Dutch oven. Remove the bacon and brown the beef in small batches, removing each batch after it browns. Sauté the onions and mushrooms in the Dutch oven. Add bacon and meat back to the pot and proceed with step 4. Cook until the meat is tender. Proceed with step 6 as directed.

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Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 383Total Fat: 16gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 143mgSodium: 459mgCarbohydrates: 8gFiber: 1gSugar: 4gProtein: 53g

Did you make this recipe?

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Thursday 6th of September 2012

Another delicious recipe!


Thursday 6th of September 2012

Thanks Rach. You're the best!


Friday 18th of November 2011

I'm with Emily.... What is kitchen bouquet? B/c this recipe sounds like my fam would love it!!


Friday 18th of November 2011

Amber, it is a dark brown seasoning sauce. You can read about here. I use it to add deeper and fuller flavor and color.


Tuesday 11th of October 2011

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?


Tuesday 11th of October 2011

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 then 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. :-)

Yudith @ Blissfully Delicious

Sunday 9th of October 2011

Oh wow, this looks great! I'm always looking for a new delicious slow-cooker dish, thanks for sharing :)


Thursday 29th of September 2011

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!

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