Crockpot Steak and Mushroom Soup, Smoky Turkey Wraps

Leader food columnist Kathleen Brotherton says this Crockpot Steak and Mushroom Soup, along with these Smoky Turkey Wraps, will warm you up and satisfy your appetite on a cold, wintry day.

When cold January winds chill you to the bone, there’s nothing like a hot, hearty soup to warm you up. Whether you are out in the cold doing chores or playing hard, once you return to the warmth of your home, a bowl of hot soup helps thaw you out quicker.

This thick Steak and Mushroom Soup will do the trick. It also will “stick to your ribs,” as the old saying goes, satisfying your appetite after a wintry day outside.

If you’re extra hungry, you can add a Smoky Turkey Wrap with that hot bowl of soup. Just throw together the “wraps” right before you’re ready to serve the soup. It’s a great combination!


1 tablespoon of butter

1 tablespoon olive oil

1 pound sirloin tip steak, cut into 2-inch narrow strips

2/3 cup chopped sweet onion

2 medium russet potatoes with skins left on, scrubbed and cut into thin slices

1/2 cup sliced celery

1 cup sliced baby carrots

1 (14.5-ounce) can of diced tomatoes with juice

8 ounces fresh mushrooms, sliced

1 clove of garlic, minced

1/2 teaspoon black pepper

5 bouillon cubes melted in 5 cups boiling water

2 teaspoons Worcestershire sauce

Shredded Parmesan cheese for sprinkling on top of soup

Heat butter and olive oil in a heavy medium size skillet. Dust steak pieces lightly with flour and sprinkle a little garlic/parsley salt over meat. Place in hot skillet and brown meat for a few minutes, turning pieces with a spatula to make sure all are slightly browned.

Place meat in bottom of a large-size crockpot, then add the onions, potatoes, celery, baby carrots, mushrooms and garlic, and then cover all with the diced tomatoes with juice. Stir ingredients so they’re evenly distributed.

Then sprinkle with black pepper and add the melted bouillon cubes with boiling water to cover all. Add Worcestershire Sauce and gently mix.

Set crockpot on high and let slow cook for 4-5 hours. When ready to serve, sprinkle shredded Parmesan cheese over the soup and add additional cheese to each bowl before serving.


1 (8-ounce) package cream cheese, softened

2 tablespoons marinated sweet banana pepper rings, chopped

1 teaspoon black pepper

1/4 teaspoon salt

2 tablespoons dry ranch dressing mix

4 (8-inch) flour tortillas at room temperature

3/4 cup shredded lettuce

1/2 cup chopped tomatoes

1/4 cup sweet onions, chopped

1 (10-ounce) package of thinly sliced smoked turkey luncheon meat

2 medium ripe avocados, peeled, seeds removed and chopped

In a small bowl, combine cream cheese, sweet banana peppers, salt, pepper and dry ranch dressing mix. Stir until well blended, then spread evenly over one side of each tortilla. Layer with lettuce, tomato, onion, avocado and turkey slices, using equal amounts on each tortilla. Roll up tightly and serve immediately.

Brotherton offers website readers one stellar recipe a week in the “My Leader Yummy” feature.

Looking for a recipe you can’t find? Email me at and I’ll see if I have it.