Doggy Bag Soup


(1 vote) 5 1

This is a full bodied, rich, creamy soup that will certainly stand up for a meal in itself. The recipe was originally made to use up leftover steak, but you can also cook the meat just for the soup. Serve with hot bread and butter.

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Amarillo, Texas


  • 1 C. leftover steak or prime rib, only the lean parts, cut into small thin slices
  • 2 cans beef broth
  • 2 cans cream of mushroom soup
  • 1 can sliced mushrooms, drained
  • 3/4 can milk
  • 1/4 C. sour cream
  • 2 Tbs. wine

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Simmer the sliced steak in 1 can of the broth, until the broth is almost cooked out. This will make the meat really tender and give it a rich taste. Next, add the remaining can of broth, and all the other ingredients. Simmer for about 20 minutes. The longer you cook it, the thicker it becomes. 

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