Beef, Wild Rice and Mushroom Soup |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 8 |
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This looks like another good soup recipe from Paula Deen. Ingredients:
3 tablespoons unsalted butter |
1 lb beef stew meat, cut into 1/2-inch pieces |
1/4 cup all-purpose flour |
1 cup onion, chopped |
1/2 cup celery, chopped |
1/2 cup carrot, chopped |
1 tablespoon garlic, minced |
1 (8 ounce) package baby portabella mushrooms, sliced |
1/4 cup sherry wine |
1 teaspoon salt |
1 teaspoon ground black pepper |
1 (2 3/4 ounce) box quick-cooking wild rice |
1 (32 ounce) box beef broth |
fresh thyme (optional) |
Directions:
1. In large Dutch oven, melt butter over medium-high heat.
2. In medium bowl, combine beef tips and flour.
3. Add to melted butter and cook, stirring frequently, until browned, about 5 minutes.
4. Remove beef; set aside.
5. Add onion, celery, carrots and garlic to pan; cook until onion is soft, about 5 minutes.
6. Add mushrooms, sherry, salt and pepper, stirring to scrape brown bits from the bottom of the pan.
7. Stir in rice, broth and beef.
8. Cover, and cook for 5 minutes, or until rice is tender.
9. Garnish with fresh thyme, if desired.
10. Serve immediately.
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