This creamy beef and mushroom soup is loaded with spoonfuls of tender beef and earthy mushrooms in a luxurious herb-infused broth.
When cold weather sets in and your family is craving hearty comfort food, this thick and creamy soup will hit the spot. With rich flavor reminiscent of beef stroganoff, this cream of mushroom soup is thickened with heavy cream, rather than sour cream, and gnocchi instead of noodles.
Ingredients & Substitutions
- Beef chuck roast - You can substitute any other beef stew meat.
- Cooking oil - Olive oil is a great option.
- Sweet onion - A yellow onion is a good substitute.
- Sliced baby portobello mushrooms - You can substitute any other fresh mushrooms such as white button or cremini mushrooms.
- Garlic cloves
- All-purpose flour
- Dry red wine - Cabernet Sauvignon is great.
- Beef stock - Beef broth is fine to use.
- Worcestershire sauce
- Fresh thyme - Fresh rosemary is great in addition, or instead.
- Fresh sage
- Bay leaves
- Gnocchi - You can substitute egg noodles.
- Fresh ground black pepper
- Kosher salt - Table salt is fine too.
- Heavy cream - You can substitute half and half to fortify the creamy broth, but I would recommend tempering it prior to adding it to the hot soup.
How to make it
This beef and mushroom soup recipe with gnocchi can be made in a large pot or Dutch oven.
Begin by adding cooking oil to the pot set over medium-high heat, then add the cubed chuck meat. Sear until well browned, then set aside. Add additional oil and onions, then cook until the onions are tender. Set the sauteed onions aside with the beef.
Add mushrooms to the pot and cook until the mushrooms release their liquid and are tender. Then add the garlic and cook for an additional minute, then set aside.
Reduce the stovetop to medium-low heat and melt butter in the pot, then stir in flour. Whisk the butter mixture until it turns light brown, then add the wine while continuing to whisk. Next add the beef stock in batches, while whisking.
Return the beef, onion, mushrooms, and garlic to the pot. Stir in the Worcestershire sauce, fresh herbs, bay leaves, gnocchi, and black pepper.
Bring soup to a simmer and let cook for two hours, or until the beef is tender. Stir in the heavy cream, then taste for salt, and adjust as needed. Additional beef stock can be added for a thinner soup.
Storing & Reheating Leftovers
Leftover beef and mushroom soup reheats well in the microwave and is great for making in advance because the flavors will meld together as it rests overnight. For best flavor, store leftover soup in the refrigerator for up to 5 days in an airtight container.
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Beef and Mushroom Soup
- 1 pound beef chuck roast (cut into 1-inch cubes)
- 2 tablespoons cooking oil (divided)
- 1 medium sweet onion (chopped)
- 1 pound baby bella mushrooms (sliced)
- 4 cloves garlic (minced)
- ¼ cup butter
- ¼ cup flour
- ½ cup dry red wine
- 6 cups beef stock
- 1 tablespoon Worcestershire sauce
- 1 sprig fresh thyme
- 1 sprig fresh sage
- 2 bay leaves
- 8 ounces gnocchi
- ¼ teaspoon fresh ground black pepper
- kosher salt to taste
- ½ cup heavy cream
- Set a large pot over medium high heat on the stovetop, add one tablespoon of cooking oil, then add the cubed beef. Sear the beef until it is well browned on all sides, then remove with a slotted spoon and set aside.
- Add an additional tablespoon of oil along with the chopped onions. Saute the onions until tender and turning golden brown, then set aside.
- Place the mushrooms in the pot next and cook the sliced mushrooms until tender, then add the minced garlic and cook for an additional minute. Set the mushrooms aside with the beef and onions.
- Reduce the heat to medium low and melt butter in the pot, then stir in flour to form a roux. Whisk while cooking for five minutes, or until the butter mixture begins to turn light brown.
- Pour red wine into the roux and whisk well to scrape loose any burnt-on bits on the bottom of the pot into the liquid. Then add the beef stock small splashes at a time, whisking to combine, until all of the liquid has been added.
- Return the beef, onion, mushrooms, and garlic to the pot along with the Worcestershire sauce, sage, thyme, bay leaves, gnocchi, and black pepper. Simmer the soup for 2 hours, or until the beef is tender.
- Stir in heavy cream, then taste for salt and add more if needed. Serve with crusty bread for dipping.