Beef and Wild Rice Soup

Name: Beef and Wild Rice Soup
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 6
Ingredients: 1 tablespoon vegetable oil; 1 pound beef flank steak, sliced into bite-size strips; 2 tablespoons butter; 2 cups brown mushrooms, sliced; 1 medium onion, diced; 2 medium carrots, thinly sliced; 3 ribs celery, thinly sliced; 1 tablespoon garlic, minced; 1 tablespoon tomato paste; 5 cups beef broth; 2/3 cup wild rice, uncooked and rinsed; 1/4 cup heavy cream; 1 teaspoon salt, or to taste; 1/2 teaspoon ground black pepper, or to taste; 1 tablespoon parsley, finely chopped, for garnish

Beef Stove-Top Diner-Style

Time: 1 hour 10 minutes

Yield: 6 servings

About

If you're looking for a soup that will leave you full and happy, Beef and Wild Rice Soup is the one for you! Every spoonful is loaded with chunks of juicy, rosy beef, fluffy, buttery rice, and lots of tender, nourishing veggies. It swims in a creamy broth that will be the sole reason for your happiness. Make sure every meal gives you just what you need and then some! You can be confident that will be true with a nice, big bowl of Beef and Wild Rice Soup in hand!

Ingredients

1 tablespoon vegetable oil
1 pound beef flank steak, sliced into bite-size strips
2 tablespoons butter
2 cups brown mushrooms, sliced
1 medium onion, diced
2 medium carrots, thinly sliced
3 ribs celery, thinly sliced
1 tablespoon garlic, minced
1 tablespoon tomato paste
5 cups beef broth
2/3 cup wild rice, uncooked and rinsed
1/4 cup heavy cream
1 teaspoon salt, or to taste
1/2 teaspoon ground black pepper, or to taste
1 tablespoon parsley, finely chopped, for garnish

Directions

Step 1 -Heat the oil in a 5.5-quart Dutch oven or large pot over medium high heat until sizzling, about 1 minute.

Step 2 -Add the beef to the oil and sauté until browned on all sides, about 3-4 minutes. Set the browned meat aside on a plate.

Step 3 -In the same pot, add the butter and melt over medium-high heat until it starts to bubble, about 1 minute.

Step 4 -Add the mushrooms, the onion, the carrot, the celery, and the garlic to the butter, and sauté until golden brown and tender, about 5-7 minutes.

Step 5 -Add the tomato paste, the broth, and the rice to the veggies, and mix well until evenly combined.

Step 6 -Bring the soup to a boil, about 3-4 minutes.

Step 7 -Add the beef back into the pot, turn the heat down to medium-low, cover with the lid, and let the soup simmer until the rice is cooked and tender, about 40-45 minutes. Stir occasionally to make sure the rice doesn't stick to the bottom of the pot.

Step 8 -Turn off the heat and stir the heavy cream into the soup.

Step 9 -Season the soup with the salt and the pepper to taste. Add more beef broth if you like the soup a bit thinner.

Step 10 -Garnish with parsley and serve immediately.

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