Doggy Bag Soup

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Rating:

(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 The recipe was originally made to use up leftover steak, but you can also cook the meat just for the soup.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.

Shared by Burnbo,
Amarillo, Texas

Ingredients

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

Directions

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.