Beef Wild Rice And Mushroom Soup Recipes

BEEFY WILD RICE SOUP

Steps:

• In a Dutch oven, cook beef and Italian seasoning over medium heat until meat is no longer pink; drain. Add 2 cups water, onions, celery, rice, bouillon, pepper and hot pepper sauce; bring to a boil. , Reduce heat; cover and simmer for 45 minutes. Stir in the soup, mushrooms and remaining water. Cover and simmer for 30 minutes.

BEEF, WILD RICE AND MUSHROOM SOUP

Steps:

• In large Dutch oven, melt butter over medium-high heat.
• In medium bowl, combine beef tips and flour.
• Add to melted butter and cook, stirring frequently, until browned, about 5 minutes.
• Remove beef; set aside.
• Add onion, celery, carrots and garlic to pan; cook until onion is soft, about 5 minutes.
• Add mushrooms, sherry, salt and pepper, stirring to scrape brown bits from the bottom of the pan.
• Stir in rice, broth and beef.
• Cover, and cook for 5 minutes, or until rice is tender.
• Garnish with fresh thyme, if desired.
• Serve immediately.

WILD RICE AND MUSHROOM SOUP

Steps:

• In a large saucepan over medium heat, heat the olive oil and butter until the oil is shimmering and the butter is melted, about 2 minutes. Add the onion and carrots and saute until the onions are tender, 5 to 8 minutes. Add the mushrooms and rice and cook for 5 minutes more, toasting the rice. Add the garlic.
• Add the stock. Bring the mixture to a boil, then reduce the heat to low. Add the kale and kohlrabi, cover and simmer until the wild rice is tender, about 20 minutes. Season with salt and pepper to taste.

WILD RICE AND MUSHROOM SOUP

Steps:

• In a Dutch oven, saute mushrooms in oil until tender. Add the rice, contents of seasoning packets, broth and water. Bring to a boil. Reduce heat; cover and simmer for 25 minutes. Add cream and heat through.

WILD RICE-MUSHROOM SOUP

Steps:

• Cook wild rice as directed on package.
• Meanwhile, in 3-quart saucepan, melt butter over medium heat. Add celery, onion and mushrooms; cook about 5 minutes, stirring occasionally, until crisp-tender.
• Stir in flour, sugar and pepper. Stir in cooked wild rice, broth, ham and Worcestershire sauce; cover and simmer 10 minutes over medium heat. Stir in yogurt; heat just until hot (do not boil).

WILD RICE AND MUSHROOM SOUP

Steps:

• Combine chicken broth and rice in small saucepan. Cover and simmer over medium-low heat until rice is tender and liquid is absorbed, about 50 minutes.
• Meanwhile, soak mushrooms in 1 1/2 cups hot water until soft, about 20 minutes. Drain mushrooms, reserving soaking liquid. Cut off mushroom stems and discard. Thinly slice mushrooms.
• Melt 1 tablespoon butter in heavy large saucepan over medium-high heat. Add mushrooms and sauté until tender and golden brown, about 5 minutes. Transfer to small bowl. Melt remaining 1 tablespoon butter in same pan. Add onion, garlic, rosemary and thyme and sauté until onion is very tender, about 10 minutes. Mix in potato, beef stock and reserved mushroom soaking liquid. Cover and simmer until potato is very tender, about 15 minutes.
• Transfer soup to blender in batches and puree until smooth. Return to saucepan. Stir in wild rice, mushrooms, 3/4 cup milk and Madeira. Cover and simmer 15 minutes to blend flavors. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Return soup to simmer.) Thin with additional milk if desired.

WILD RICE AND MUSHROOM POT PIE

Steps:

• Heat oven to 400°F. Heat 12-inch nonstick skillet over medium-high heat. Cook beef, onion and mushrooms in skillet 7 to 9 minutes, stirring occasionally, until beef is thoroughly cooked and liquid is absorbed. Add garlic; cook and stir 30 seconds. Remove from heat.
• Reserve 1/2 cup wild rice; set aside. Add remaining wild rice, the frozen vegetables, soup, 1/4 cup milk, the salt and pepper to beef mixture; stir to combine. Spoon into ungreased 2-quart casserole.
• In medium bowl, mix topping ingredients and reserved 1/2 cup wild rice with fork. Pour over beef mixture.
• Bake uncovered 28 to 32 minutes or until crust is golden brown.

ASIAN BEEF AND MUSHROOM SOUP WITH RICE

Steps:

• Prepare rice according to package directions.
• Meanwhile, in large saucepan, bring broth, soy sauce, ginger, sesame oil and garlic to boil. Add mushrooms and snow peas. Reduce heat and simmer for 5 minutes or until snow peas are tender-crisp. Add beef and cook for 2 minutes. Divide rice among 4 bowls; ladle soup over rice. Top with hot sauce if using.
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