Description
Creamy Beef Wild Rice Soup is a hearty and flavorful dish packed with tender beef flank steak, chewy wild rice, and a medley of sautéed vegetables. This savory soup combines rich beef broth with creamy heavy cream for a comforting meal that freezes well and is perfect for chilly days.
Ingredients
Main Ingredients
- 1 tablespoon vegetable oil
- 1 pound beef flank steak or leftover roast beef, 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
- ⅔ cup uncooked wild rice, rinsed
- ¼ cup heavy cream
- 1 teaspoon salt (or to taste)
- ½ teaspoon ground black pepper (or to taste)
- 1 tablespoon parsley, finely chopped (for garnish)
Instructions
- Brown the Beef: Heat vegetable oil in a 5.5 quart Dutch oven or large pot over medium-high heat until sizzling, about 1 minute. Add the beef strips and sauté until browned on all sides, about 3-4 minutes. Remove the beef and set aside on a plate. If using leftover roast beef, sear until warmed and browned.
- Sauté Vegetables: In the same pot, add butter and melt over medium-high heat until it begins to bubble, about 1 minute. Add mushrooms, diced onion, sliced carrots, celery, and minced garlic. Sauté the mixture until golden brown and tender, about 5-7 minutes.
- Add Broth, Tomato Paste, and Rice: Stir in the tomato paste to coat the vegetables evenly. Then pour in the beef broth and add the rinsed wild rice. Mix well to combine and bring the soup to a boil, which should take about 3-4 minutes.
- Simmer the Soup: Return the browned beef to the pot. Reduce the heat to medium-low, cover with a lid, and let the soup simmer gently until the wild rice is cooked and tender. This will take about 40-45 minutes. Stir occasionally to prevent rice from sticking to the bottom.
- Finish and Serve: Turn off the heat and stir in the heavy cream for a rich, creamy texture. Season the soup with salt and black pepper to taste. If you prefer a thinner soup, add extra beef broth as needed. Garnish with chopped parsley and serve hot immediately.
Notes
- Use beef flank steak for tender, flavorful meat, but leftover roast beef works well too.
- Ensure wild rice is rinsed before cooking to remove excess starch.
- Stir occasionally during simmering to prevent rice from sticking or burning.
- This soup freezes well; cool completely before freezing in airtight containers.
- For a thicker soup, reduce the amount of beef broth or cook uncovered for the last 10 minutes of simmering.
- Adjust seasoning to your preference, adding more salt or pepper as desired.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
