This hearty soup will satisfy your hunger in a big way! Full of steak, portabella mushrooms, and potatoes with just a bit of heat.
Provided by pamela t.
Categories < 60 Mins
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 18
Steps:
- Cut steak into 1" cubes.
- Clean off mushroom caps with a wet paper towel.
- Cut mushrooms into thin slices.
- Saute steak and mushrooms in 2 T. olive oil.
- Meanwhile spray poblano pepper with cooking spray. Bake in oven at 325F on a cookie sheet, turning once until charred on all sides. Remove and place into a paper bag. Let cool. Once cool, remove skin and seeds and dice.
- Dice onions and red pepper. Add onions, red pepper and poblano to sauté pan.
- Saute 4 minutes. Add 2 T red wine to deglaze the pan.
- Remove from heat.
- In a deep saucepan or soup kettle, add the two broths, 2 cups water, steak sauce, worchestershire, finely chopped garlic and chili powder.
- Peel potatoes and cube into small cubes. Add to soup pot.
- Add steak and portabella mixture to soup pot.
- Cook on low heat 20-30 minutes until potatoes are crisp tender.
- Whisk 2 T flour with ¼ C milk in a small bowl until combined. Add slowly to soup to thicken. Add salt and pepper to taste. Serve.
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