Crock Pot Steak Mushroom Soup - Recipes That Crock! (2024)

Do you want to come home to a home cooked meal after a long day? Crock Pot Steak Mushroom Soup is a tasty all day slow cooker soup!

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Cris here.

We have a delicious soup to share today that is a bit different than a lot of our other soups. We found the base recipe for this altered recipe in the American Heart Association’s Healthy Slow Cooker Cookbook (which by the way we are totally loving!). Now, I say this recipe is altered because we used regular beef broth rather than salt free bouillon, a different kind of mushroomand we use real butter instead of margarine. So if you are looking for something “healthy” you are going to need to make those decisions based on your dietary needs. Regardless I really do like the ideas in that cookbook!

Scroll to the bottom of this post for a printable version of this recipe.

• Now this recipe calls for a handful of ingredients that some folks don’t normally cook with (shallots, leeks, sherry, crimi (baby bella) mushrooms), so we are going to share substitutions for those ingredients you might not be as familiar with, however if you do have the chance to try it with the original ingredients, I highly recommend that you do.
• This recipe is crocked up in a3 to 4 quart slow cooker andserves four but could easily be doubled for bigger families. Just make sure to use a bigger slow cooker.

Crock Pot Steak Mushroom Soup Ingredients

• 2 tablespoons oil
• 1 lb sirloin, cut into 1/2 inch pieces
• 4 medium shallots, chopped
• 2 cups beef broth
• 3/4 cup cooking sherry, divided
• 8 oz Crimini – Sliced Baby Bella Mushrooms
• 2 medium leeks – sliced thinly and washed
• 1/2 cup fat free half and half
• 2 tablespoons butter
• 1 tablespoon sugar
• salt and pepper to taste

How to Make Crock Pot Steak Mushroom Soup

1. In a skillet, heat oil to medium heat and brown meat.

2. Pour meat into slow cooker.

3. In the same skillet, cook shallots for a few minutes until they brown a bit.

4. Pour them into your slow cooker.

5. Add broth, 1/2 cup of your sherry (reserve 1/4 cup for later), mushrooms and leeks.

6. Cook on low for 8 hours.

7. Then add half and half, remaining sherry, butter, sugar and salt and pepper to taste.

8. Stir well and serve.

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