Beef Wild Rice And Mushroom Soup Recipe

Ingredients for Beef Wild Rice And Mushroom Soup

• Unsalted Butter
• Beef Stew Meat
• All Purpose Flour
• 1 medium onion, chopped
• 2 stalks celery, chopped
• Carrot
• 2 cloves garlic, minced
• Baby Portabella Mushrooms
• Sherry Wine
• 1 tsp salt
• Ground Black Pepper
• Quick Cooking Wild Rice
• Beef Broth
• 1 tbsp fresh thyme leaves (optional)

How to Make Beef Wild Rice And Mushroom Soup

1. Melt 2 tablespoons of butter in a large Dutch oven over medium-high heat.
2. 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.
3. Add the seasoned beef to the melted butter and cook, stirring frequently, until browned on all sides (about 5-7 minutes).
4. Remove the beef from the Dutch oven and set aside.
5. 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.
6. Add 2 minced cloves of garlic and 8 oz of sliced cremini mushrooms. Cook for 2-3 minutes until fragrant.
7. Stir in 1/4 cup of dry sherry, scraping up any browned bits from the bottom of the pan.
8. Add 1 cup of wild rice blend, 6 cups of beef broth, and the browned beef back to the pot.
9. 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.
10. Stir in 1 tablespoon of fresh thyme leaves (optional).
11. Serve immediately and enjoy!