Ingredientes para Beef Wild Rice And Mushroom Soup
- 2 tablespoons butter
- 1 pound beef stew meat
- All Purpose Flour
- 1 medium onion
- 2 celery stalks
- 1 cup carrots
- 2 cloves garlic
- 8 ounces cremini mushrooms
- 1/4 cup dry sherry
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup wild rice blend
- 6 cups beef broth
- 1 tablespoon fresh thyme leaves
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Beef Wild Rice And Mushroom Soup? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Cómo preparar Beef Wild Rice And Mushroom Soup
- Melt 2 tablespoons of butter in a large Dutch oven over medium-high heat.
- In a medium bowl, toss 1 lb of beef stew meat (cut into 1-inch cubes) with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
- Add the seasoned beef to the melted butter and cook, stirring frequently, until browned on all sides (about 5-7 minutes).
- Remove the beef from the Dutch oven and set aside.
- Add 1 medium chopped onion, 2 chopped celery stalks, and 1 cup of chopped carrots to the Dutch oven. Cook until the onion is softened, about 5 minutes.
- Add 2 minced cloves of garlic and 8 oz of sliced cremini mushrooms. Cook for 2-3 minutes until fragrant.
- Stir in 1/4 cup of dry sherry, scraping up any browned bits from the bottom of the pan.
- Add 1 cup of wild rice blend, 6 cups of beef broth, and the browned beef back to the pot.
- Bring to a simmer, then reduce heat to low, cover, and cook for 35-40 minutes, or until the rice is tender and the beef is cooked through.
- Stir in 1 tablespoon of fresh thyme leaves (optional).
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
43 g
Sugar
12g
Fat
26g
Carbs
3g
