Hearty and Allergy-Friendly Steak Mushroom Soup

When cold weather rolls in or you’re simply craving something rich and comforting, there’s nothing quite like a warm bowl of soup. This allergy-friendly steak mushroom soup delivers all the flavor of a traditional cream-based stew—but without common allergens like dairy, gluten, or soy. With tender steak, savory mushrooms, creamy broth, and hearty potatoes, it’s a nourishing one-pot meal that’s just as satisfying as it is safe for many restricted diets.

Whether you’re cooking for food allergies, intolerances, or simply making more inclusive meals, this soup makes no compromises on taste. And best of all, it’s easy to make with simple pantry ingredients and one pot.

A Brief History: Steak and Mushroom Soup, Reinvented

Steak and mushroom soup has deep roots in rustic home cooking. Traditionally made with heavy cream, butter, and flour, it’s a dish that reflects hearty farmhouse meals meant to fuel long days. Classic recipes often include tender cuts of beef simmered with mushrooms and aromatics, then finished with dairy-based cream for richness.

This updated version keeps that old-world comfort but adapts it for modern dietary needs. Instead of wheat flour, it uses a gluten-free blend to thicken. Coconut aminos take the place of soy sauce, and plant-based cream offers the same silky texture without dairy. The result is a cozy bowl that still hits all the savory notes of the original—without triggering common allergens.

Ingredients List: Allergy-Friendly and Flavor-Focused

This recipe serves about 4 to 6 people. Before starting, make sure your ingredients are labeled gluten-free, dairy-free, soy-free, and allergy-safe based on your household’s needs.

Main Ingredients:

3 tablespoons olive oil, divided
1¼ pounds round steak
1 onion, roughly chopped
3 cloves garlic, chopped
3 cups sliced crimini mushrooms (about 6 large mushrooms)
2 tablespoons gluten-free all-purpose flour
2 cups beef broth
1 cup vegetable broth
1 tablespoon coconut aminos
2 medium russet potatoes, peeled and diced
1½ cups plant-based heavy whipping cream
2 tablespoons chopped fresh tarragon (leaves only)
Kosher salt and fresh cracked pepper, to taste

Note: For a vegan version, substitute the steak and beef broth with plant-based alternatives like lentils and veggie broth.

How to Make Steak Mushroom Soup: Step-by-Step Instructions

1. Sear the Steak

First, heat 1 tablespoon of olive oil in a large soup pot or Dutch oven over medium-high heat. Cut the round steak into bite-sized pieces, season with salt and pepper, and sear until browned on all sides. Remove from the pot and set aside.

2. Sauté the Aromatics

Add the remaining 2 tablespoons of olive oil to the same pot. Stir in the chopped onion and cook for about 4 minutes until translucent. Add the garlic and cook for another 1 minute, stirring often so it doesn’t burn.

3. Cook the Mushrooms

Next, add the sliced crimini mushrooms. Sauté for 5–7 minutes until they’re browned and have released their moisture.

4. Thicken the Base

Sprinkle the gluten-free flour over the mushrooms and stir well to coat. Cook for 1–2 minutes, allowing the flour to absorb the juices and form a roux-like base.

5. Add Broths and Coconut Aminos

Slowly pour in the beef and vegetable broth while stirring constantly to prevent lumps. Add the coconut aminos and mix to combine. Bring the soup to a gentle boil.

6. Add Potatoes and Simmer

Stir in the diced potatoes and return the seared steak to the pot. Reduce the heat to low and simmer for about 20–25 minutes, or until the potatoes are tender and the steak is fully cooked.

7. Finish with Cream and Herbs

Once the soup has thickened and the ingredients are tender, stir in the plant-based heavy cream and chopped tarragon. Chopped tarragon does have a slight licorice taste by itself, but once in the broth adds a lovely herbal flavor to this dish. Serve on the side if you are unsure of tarragon. Simmer gently for 5 more minutes. Taste and adjust seasoning with additional salt and pepper, if needed.

8. Serve and Enjoy

Ladle the soup into bowls and garnish with extra tarragon or cracked pepper if desired. Serve hot with allergy-friendly bread or crackers on the side.

Common Questions About Allergy-Friendly Steak Mushroom Soup

Can I make this in advance?
Absolutely. In fact, the flavor improves after a day in the fridge. Just reheat gently over the stove, adding a splash of broth or cream if it thickens too much.

What if I can’t find plant-based heavy cream?
You can substitute with a mix of unsweetened non-dairy milk and a tablespoon of olive oil or cornstarch for added richness. I don’t recommend coconut milk because of its strong coconut flavor.

Can I freeze the leftovers?
Yes, this soup freezes well. Let it cool completely, then store in an airtight container for up to 2 months. Thaw in the refrigerator and reheat over medium heat.

Is there a mushroom substitute?
If mushrooms aren’t your thing, you can replace them with extra potatoes, carrots, or zucchini. Just note that you’ll miss out on some of the umami flavor mushrooms provide.

How do I make this soup completely vegan?
Use plant-based beef or lentils in place of steak and swap the beef broth for more vegetable broth. The rest of the ingredients are already vegan-friendly.

A Bowl of Comfort Without Compromise

This allergy-friendly steak mushroom soup proves that you don’t need dairy, gluten, or soy to create a deeply satisfying meal. It’s proof that even the most classic comfort foods can be made inclusive, without sacrificing taste or texture.

Whether you’re making this for a cozy weeknight dinner, meal prepping for the week ahead, or serving a group with dietary needs, this soup is a nourishing, soul-warming option that brings everyone to the table.