Cooked - Leftover Beef And Wild Rice Soup

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Leftover Beef And Wild Rice Soup

4.0

2 tbsp Butter

1 Onion (finely chopped)

2 Carrots (diced)

2 ribs Celery (sliced)

2 cloves Garlic (crushed)

10 oz Mushrooms (sliced (around 2 ¼ cups))

3 cups Leftover Roast Beef (cut into bite sized pieces)

5 cups Beef Stock (gluten free if required)

1 tbsp Tomato Ketchup

1 tsp Worcestershire Sauce

1 cup Wild Rice (rinse well in a sieve under running water)

½ cup Heavy Cream

1 tbsp Parsley (chopped, optional garnish)

Melt the butter over a medium low heat in a large Dutch Oven or heavy bottomed saucepan with a lid.
Fry the onion, celery and carrots in the butter until soft. This should take around 10 minutes.
Season well and add the sliced mushrooms.
Sauté for a further 5 minutes, stirring occasionally.
Stir in the crushed garlic.
Add the cut up leftover roast beef and stir gently.
Add the beef stock, as well as the tomato ketchup and Worcestershire sauce. Stir to incorporate.
Add the rinsed wild rice. Bring the soup to a boil then turn down to a simmer.
Add the lid and simmer for around 40 minutes, stirring occasionally, until the rice is cooked.
Taste and season again.
Stir in the heavy cream. Note - If you prefer your soup a little thinner, it's fine to add some more stock here too.
Serve sprinkled with parsley if using.

Course🍽️Main Course

Diets🥩Carnivore...

Category🍲Soup

Cuisine🇺🇸American

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 45m

Created 5 weeks ago

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