04 Jan

Creamy Steak Soup with Wild Rice & Wild Mushrooms Recipe

By Kansas City Steak Company

January is National Soup Month.

Of course it is. It’s the perfect month to make it.

So all month, we’re sharing our Kansas City Steak Cook Team’s favorite recipes. Up first is Eric Harland’s go-to steak soup. This hearty, rich, easy to make soup will have you asking for seconds. Or thirds.



Creamy Steak Soup w/ Wild Rice & Wild Mushrooms 
  • 120z Kansas City Steak Company Skirt Steak – Cut into Small Thin Slices (cooked separately)
  • 4 Cups of Sliced Wild Mushrooms (or Cremini = wild Mushroom Substitutes)
  • 3 Tablespoons Butter
  • 3 Tablespoons Flour
  • 33oz of Chicken Stock
  • 1/2 Cup Wild Rice (cooked separately)
  • 1/2 Cup Sour Cream
  • Salt and Pepper to taste


Sauté mushrooms and sliced skirt steak in a soup pot with 1 tablespoon of butter until mushrooms brown (approx. 10 minutes).

Add chicken stock and cooked wild rice, stirring occasionally.

In a separate pan, melt 3 tablespoons of butter and add the 3 tablespoons of flour on low heat for approx. 5 minutes, stirring often.

Add the roux to the soup and bring to a boil. Stir in sour cream after soup thickens adding in salt and pepper to taste.