Vegetable-Beef Soup with a Twist: The Kansas City Classic
Kansas City steak soup isn’t your average beef stew or chili—it’s something with a bit more flair, like a vegetable-beef soup donning a top hat and a wink. Originally crafted at the Plaza III steakhouse in 1963, this dish has become iconic. Though the Plaza III closed in 2018, this soup lives on, with its variants showing up at many Kansas City steakhouses today.
A Mystery Recipe That Continues to Delight
The exact recipe remains a closely guarded secret. Many have claimed to have cracked the code, but the true essence of this soup is unmistakable. The broth is rich and tangy, thickened with roux but not heavy. It’s filled with tender, browned chunks of steak that offer a perfect bite.
While some might experiment with ground sirloin or tougher stew cuts like chuck roast, these don’t quite hit the mark. After testing a variety of cuts, it’s clear that Kansas City strip steaks (or New York strip for coastal enthusiasts) are the perfect choice. Their even marbling and less fatty texture provide just the right consistency and flavor when cut into bite-sized pieces. 
Bringing the Steakhouse Flavor to Life
Browning the steak in butter adds depth and a nutty richness to the soup, elevating its steakhouse vibes. The vegetables remain simple—just the classic mirepoix and a hearty portion of sliced mushrooms.
Now, let’s talk about the broth. Traditional beef broth often falls short here, giving off a canned, bouillon-like flavor. Instead, chicken stock makes for a better base, complementing the steak’s rich flavors without overwhelming the dish.
The Key Flavors: Umami and Depth
To give the soup its signature umami punch, dried porcini mushrooms are used—an ingredient often found in steakhouse rubs. These earthy mushrooms balance the acidity of the tomato-based broth and ground the dish in savory richness. Many recipes call for Kitchen Bouquet, a caramelized liquid seasoning, but this wasn’t quite right for our dish. Experimenting with flavor enhancers like Maggi, Marmite, and soy sauce didn’t quite hit the Kansas City mark either.
Instead, I reached for A-1 Steak Sauce, which adds a subtle steakhouse tang. A splash of Worcestershire sauce further intensifies the vinegar and molasses flavors. But the real magic comes from a generous pour of dry sherry. The sherry brings in a warm, prune-like note, inspired by another Kansas City classic—the Golden Ox steakhouse. Skip it, and the soup will still taste good, but it won’t have that same depth.
A Soup With Personality: The Top Hat and the Wink
It’s vegetable-beef soup with a top hat and a wink. The sherry is the top hat, and the A-1 is the wink.
Ingredients
- 1 pound Kansas City strip steak (about 2 steaks), trimmed of excess fat and cut into ¾-inch cubes
- 1 teaspoon Diamond Crystal kosher salt, plus extra for seasoning the steak
- 1 teaspoon freshly ground black pepper, plus extra for seasoning the steak
- 4 tablespoons unsalted butter, divided
- 8 ounces cremini mushrooms, trimmed and thinly sliced
- ½ medium yellow onion, diced
- 1 medium carrot, peeled and diced
- 2 small ribs celery, halved lengthwise, then sliced
- 1 tablespoon tomato paste
- ¼ cup all-purpose flour
- ½ cup dry sherry, such as oloroso sherry
- 4 cups homemade chicken stock or low-sodium store-bought chicken broth
- ½ ounce dried porcini mushrooms
- 8 ounces canned diced tomatoes, drained
- 1 tablespoon A-1 Steak Sauce (or another bottled steak sauce)
- 1 tablespoon Worcestershire sauce
Directions
1、Pat steak dry and season steak cubes generously with salt and pepper. In a large Dutch oven or heavy-bottomed stockpot, heat 2 tablespoons butter over medium-high heat until melted. Once foaming subsides and butter begins to brown, add steak and sear, stirring occasionally, until cubes are generously browned all over, 2 to 3 minutes. Transfer to a large plate and set aside.
2、Add mushrooms to Dutch oven and sauté, stirring occasionally, until mushrooms release their liquid and are deeply browned, about 8 minutes. Transfer to a bowl and set aside.
3、Add remaining 2 tablespoons of butter, then onions, carrots, and celery. Stir until vegetables are softened and browned around edges, about 4 minutes. Add tomato paste and stir to incorporate, about 30 seconds. Add flour and stir until vegetables are coated and no bright white streaks remain, about 30 seconds.
4、Add sherry and stir vigorously, scraping up browned bits with a wooden spoon, until fragrant and almost completely evaporated, about 30 seconds. Add broth, tomatoes, mushrooms, steak sauce, Worcestershire sauce, 1 teaspoon salt, and 1 teaspoon pepper. (Do not add steak.)
5、Bring to a boil, then reduce heat to medium low and simmer, stirring occasionally, until soup is glossy and has thickened, about 15 minutes. Season with additional salt and pepper to taste. Add steak and stir just until heated through, about one minute. Ladle into individual bowls and serve.
