Creamy Steak Soup

I hate seeing our holiday leftovers (or any leftovers for that matter go to waste) so I attempted to use the leftover Prime Rib from Christmas for dinner the other night. I was very reluctant to try the end result I just wasn’t sure how it was going to taste and wasn’t overly impressed with the smell it had given off all day. I must have been overly critical though because the entire family kept raving all day about how great it was making the whole house smell. After trying my first bite I don’t think anything could have gotten between me and my bowl! It was so amazing this is definitely one of the better soups I’ve made. I had panicked throughout the day and consistently added more and more ingredients trying to make it better so hopefully I remember the recipe correctly so I can recreate it in the future.

 

Ingredients:

• 4 C. Leftover Prime Rib (cubed into bite sized pieces)
• 1/4 C. Red Wine
• 1/4 C. Worcestershire Sauce
• 2 T. Tomato Paste
• 1 Package French Onion Soup Mix
• 3 T. Soy Sauce
• 3 Cloves Garlic (minced)
• 1 Yellow Onion (small dice)
• 3 C. Beef Broth
• 2 C. Vegetable Broth
• 3/4 C. Heavy Whipping Cream
• 3 Bay Leaves
• 1 C. Au Juis
• 3 Large Potatoes (cubed into bite size pieces)
• 1 Can Mushrooms
• 1/2 Package Egg Noodles

 

 

 

Directions:

1. Combine all ingredients except potatoes, cream and egg noodles in your crock pot.
2. Cook on low for four hours.
3. At the four hour mark add in potatoes.
4. Cook for an additional three hours.
5. With about 30 min left stir in your cream.
6. Before serving add egg noodles to your crockpot and cook for about eight minutes.
7. Serve sprinkled with parmesan cheese.