STEAK HOUSE SOUP

Ingredients

• 2 tbsp salted butter
• 2 tbsp canola oil
• 1 cup chopped onion
• 3 cups sliced mushrooms
• 1 lb (0.5 kg) sirloin steak, cut into 1/4 inch cubes
• 1/4 tsp freshly ground pepper
• 1 clove garlic, finely chopped
• 4 cups cubed unpeeled yellow potatoes (1/4 inch)
• 4 cups chicken broth
• 2 tbsp soy sauce
• 1 tbsp balsamic vinegar
• 1 tbsp Worcestershire sauce
• Sour cream
• Crumbled cooked bacon*
• Chopped fresh chives

Directions

1. Melt butter with oil in a Dutch oven over medium heat. Add onion and sauté for 3 minutes. Add mushrooms and cook, stirring, until lightly browned, about 3 minutes. Add steak, pepper and garlic; cook, stirring, for 3 minutes. Add potatoes, broth, soy sauce, vinegar and Worcestershire sauce; stir to combine. Bring to a boil.
2. Reduce heat and simmer, covered, stirring occasionally, until potatoes are tender, about 25 - 30 minutes. Serve topped with sour cream, bacon and chives.