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Leftover Beef and Wild Rice Soup Recipe

Leftover Beef and Wild Rice Soup Recipe
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★★★★★

5.2 from 5 reviews

This Leftover Beef and Wild Rice Soup is a hearty and comforting dish that transforms leftover roast beef into a delicious, protein-packed meal. Featuring tender beef, earthy mushrooms, and nutty wild rice simmered to perfection in a flavorful beef broth enriched with cream, this soup makes for a perfect warming lunch or dinner. Easy to prepare and packed with nutritious ingredients, it’s an excellent way to reduce food waste while enjoying a satisfying bowl of homemade soup.

Ingredients

Scale

Vegetables & Aromatics

  • 2 tbsp Butter
  • 1 Onion, finely chopped
  • 2 Carrots, diced
  • 2 ribs Celery, sliced
  • 2 cloves Garlic, crushed
  • 10 oz Mushrooms, sliced (about 2 ¼ cups)

Main Ingredients

  • 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, rinsed well in a sieve under running water
  • ½ cup Heavy Cream

Garnish

  • 1 tbsp Parsley, chopped (optional)

Instructions

  1. Melt Butter: Melt the butter over medium-low heat in a large Dutch oven or heavy-bottomed saucepan with a lid to prepare the base for your soup.
  2. Sauté Vegetables: Add the finely chopped onion, diced carrots, and sliced celery to the melted butter and cook, stirring often, until they soften, about 10 minutes. This builds flavor and softens the vegetables.
  3. Add Mushrooms: Season the vegetables well with salt and pepper, then add the sliced mushrooms. Sauté for an additional 5 minutes, stirring occasionally, until the mushrooms release their moisture and start to brown.
  4. Add Garlic: Stir in the crushed garlic and cook for another minute until fragrant, which enhances the aromatic base of the soup.
  5. Add Beef: Incorporate the cut-up leftover roast beef pieces gently into the pot, mixing to combine but avoiding breaking up the meat.
  6. Add Liquids and Sauces: Pour in the beef stock, then add the tomato ketchup and Worcestershire sauce. Stir well to incorporate the ingredients and develop depth of flavor in the broth.
  7. Add Wild Rice and Simmer: Add the rinsed wild rice to the soup, bring it to a boil, then reduce heat to simmer. Cover with a lid and let it cook for about 40 minutes, stirring occasionally, until the wild rice is tender and cooked through.
  8. Season Soup: Taste the soup and add extra seasoning if needed, balancing salt and pepper to your preference.
  9. Finish with Cream: Stir in the heavy cream to add richness and a smooth texture to the soup. If you prefer a thinner consistency, feel free to add additional beef stock at this stage.
  10. Serve: Ladle the soup into bowls and garnish with chopped parsley if using. Serve hot for a comforting meal.

Notes

  • Wild rice expands significantly during cooking, so make sure your pot is large enough to avoid overflow.
  • You can substitute heavy cream with a dairy-free alternative like coconut cream for a lactose-free option.
  • If you want a gluten-free version, ensure the Worcestershire sauce and beef stock are labeled gluten-free.
  • Leftover roast beef should be cut into bite-sized pieces to allow even heating and ease of eating.
  • Slicing the vegetables uniformly will help them cook evenly and improve texture.

Nutrition

Keywords: leftover beef soup, wild rice soup, beef and wild rice, hearty soup recipe, leftover roast beef recipe

Find it online: https://cheframiflavor.com/leftover-beef-and-wild-rice-soup-recipe/