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.
Enjoy!
Instructions:
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.
