Hearty Mushroom Soup with Steak

Steak and mushroom soup has bold flavours and lends itself well to foraging your favourite fungi. Wild mushrooms are available throughout most of Alberta during the spring, summer, and fall. Available species change during the season. When you find productive areas, you can return annually to check on the crop. If you do not forage mushrooms, you can use white, cremini, oyster, or other mushrooms available at a local grocer. Using a variety of mushrooms changes the flavour and texture of the soup.

Steak grilled or seared in a cast-iron pan can be sliced thin and added to the soup when served. Wild proteins blend well with earthy mushrooms. So, get creative and use any venison, including deer, elk, moose, or try duck, goose, grouse to finish this seasonally changing rich-tasting soup.



  • ¼ cup butter
  • 2 Tbsp canola oil
  • 1 med-large onion, diced
  • 4 tsp sweet Hungarian paprika
  • 2 Tbsp fresh dill weed, chopped
  • 2 tsp salt
  • 1 ½ tsp freshly ground black pepper
  • ½ cup flour, sifted
  • 4 cups chicken or turkey stock
  • 2 cups whole milk
  • 6 cups mushrooms, sliced (local varieties work great such as morel, chanterelle, shaggy mane, pine, etc.)
  • 2 Tbsp soy sauce
  • 2 Tbsp fresh lemon juice

Steak & marinade

  • 2 lbs venison steaks, loin, or sirloin preferred
  • 2 Tbsp olive oil
  • 1 tsp seasoned pepper


Soup preparation

  1. Heat the butter and oil over medium heat in a large pot and saute the onion for 5 minutes. Add the paprika, dill, salt, and pepper, and continue to saute until the onions are tender.
  2. Add the flour to the pot to make a roux, slowly whisk in the milk and stock and bring to a boil.
  3. Add the mushrooms, reduce the heat to low, and simmer for 30 minutes. Stir in the soy sauce and lemon juice before serving.

Steak preparation

  1. Rub the steaks with olive oil and season with pepper. Let stand at room temperature for one hour before grilling or searing in a cast-iron pan. Grill or sear for 6 to 7 minutes, turning once at 3 minutes. Remove from heat to rest for 5 minutes before slicing against the grain. Add slices on top of each bowl of soup.