Lynchburg WorcesterFIRE Creamy Steak & Mushroom Soup Recipe

  • 1 steak or package of stewing beef, cut into small pieces
  • 4 Cups or so of sliced Mushrooms
  • 2 tabelspoons Lynchburg Tennessee Whiskey WorcesterFIRE Steak Sauce
  • 2 Tablespoons of Butter
  • 1 Litre of beef
  • 1/2 Cup Wild Rice
  • 3 Tablespoons Flour
  • 2 Tablespoons of Butter
  • 3/4 Cup Sour Cream
  • Salt and Pepper to taste
  1. First slice the meat into small pieces and fry in a soup pot with a splash of oil. Once it’s about half cooked add in the mushrooms, Lynchburg Tennessee Whiskey WorcesterFIRE Steak Sauce and 2 tablespoons of butter and fry for about 10 minutes, or until they brown up nice. Add in the stock and rice and cook until the rice is done approximately 40-50 minutes on medium heat, stirring occassionally.
  2. When this is almost done, in a separate frying pan, melt the 3 tablespoons butter and add the 3 tablespoons of flour (roux). Fry this on low heat for about 5 minutes stirring often since you don’t want it to burn. Add the roux to the soup and bring to a boil to make sure it’s thick. Then stir in the sour cream. Salt and pepper to taste and enjoy!
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Lynchburg Tennessee Whiskey WorcesterFIRE Steak Sauce
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