Beef Wild Rice And Mushroom Soup Recipes

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BEEFY WILD RICE SOUP



Beefy Wild Rice Soup image

Living in central Wisconsin, we experience many days of snow and cold temperatures. I like to prepare soup often, especially this one. My family loves it. -Marilyn Chesbrough, Wautoma, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 1h30m

Yield 12 servings (3 quarts).

Number Of Ingredients 11

1 pound ground beef
1/2 teaspoon Italian seasoning
6 cups water, divided
2 large onions, chopped
3 celery ribs, chopped
1 cup uncooked wild rice
2 teaspoons beef bouillon granules
1/2 teaspoon pepper
1/4 teaspoon hot pepper sauce
3 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
1 can (4 ounces) mushroom stems and pieces, drained

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.

Nutrition Facts : Calories 166 calories, Fat 6g fat (2g saturated fat), Cholesterol 26mg cholesterol, Sodium 372mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 2g fiber), Protein 11g protein.

BEEF, WILD RICE AND MUSHROOM SOUP



Beef, Wild Rice and Mushroom Soup image

Make and share this Beef, Wild Rice and Mushroom Soup recipe from Food.com.

Provided by CookingONTheSide

Categories     Stocks

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 14

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)

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.

Nutrition Facts : Calories 245.9, Fat 9.8, SaturatedFat 5.3, Cholesterol 63.6, Sodium 1032.7, Carbohydrate 11.4, Fiber 1.6, Sugar 3.2, Protein 20.2

WILD RICE AND MUSHROOM SOUP



Wild Rice and Mushroom Soup image

Provided by Trisha Yearwood

Categories     appetizer

Time 50m

Yield 6 servings

Number Of Ingredients 11

3 tablespoons olive oil
1 tablespoon salted butter
1 cup finely chopped onion (about 1 medium)
3/4 cup finely chopped carrots (about 3 medium)
2 cups (about 12 ounces) fresh cremini mushrooms, quartered
1 cup wild rice
2 garlic cloves, minced
6 cups chicken stock, plus more as needed
1 bunch kale, stemmed and cut into bite-size pieces
1 kohlrabi, peeled and sliced into 1/4-inch half-moons
Salt and freshly ground black pepper

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



Wild Rice and Mushroom Soup image

Frequently requested at family get-togethers, this rich and hearty soup is ready in a flash. Cooking for a vegetarian? Swap in vegetable stock for the beef broth. -Danielle Noble, Ft. Thomas, Kentucky

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 8 servings (2 quarts).

Number Of Ingredients 6

1 pound baby portobello mushrooms, chopped
2 tablespoons olive oil
2 packages (6 ounces each) long grain and wild rice mix
1 carton (32 ounces) reduced-sodium beef broth
1/2 cup water
2 cups heavy whipping cream

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.

Nutrition Facts : Calories 399 calories, Fat 26g fat (14g saturated fat), Cholesterol 84mg cholesterol, Sodium 803mg sodium, Carbohydrate 35g carbohydrate (2g sugars, Fiber 1g fiber), Protein 8g protein.

WILD RICE-MUSHROOM SOUP



Wild Rice-Mushroom Soup image

Looking for a delicious hearty soup? Try this flavorful classic made with all-natural yogurt.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h15m

Yield 6

Number Of Ingredients 12

1/2 cup uncooked wild rice
3 tablespoons butter or vegetable oil
2 medium stalks celery, sliced (1 cup)
1 medium onion, chopped (1/2 cup)
1 package (8 oz) sliced fresh mushrooms (3 cups)
1/4 cup Gold Medal™ all-purpose flour
1 teaspoon sugar
1/4 teaspoon pepper
3 cups Progresso™ chicken broth (from 32-oz carton)
3/4 cup chopped cooked ham or chicken
1 teaspoon Worcestershire sauce
1 cup Yoplait® All Natural Fat Free plain yogurt (from 2-lb container)

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).

Nutrition Facts : Calories 210, Carbohydrate 23 g, Cholesterol 25 mg, Fat 1, Fiber 2 g, Protein 11 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 950 mg, Sugar 6 g, TransFat 0 g

WILD RICE AND MUSHROOM SOUP



Wild Rice and Mushroom Soup image

Categories     Soup/Stew     Mushroom     Rice     Sauté     Lunch     Bon Appétit

Yield Serves 4

Number Of Ingredients 13

1 14 1/2-ounce can chicken broth
1/2 cup wild rice
1 ounce dried shiitake mushrooms
1 1/2 cups hot water
2 tablespoons butter
1 onion, chopped
2 garlic cloves, chopped
1/4 teaspoon dried rosemary, crumbled
1/4 teaspoon dried thyme, crumbled
1 8-ounce russet potato, peeled, diced
2 cups beef stock or canned beef broth
3/4 cup (about) milk
2 tablespoons Madeira

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



Wild Rice and Mushroom Pot Pie image

Looking for a tasty dinner made using Original Bisquick® mix? Then check out this wild rice and ground beef pot pie packed with mushrooms and mixed vegetables - a scrumptious meal.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h

Yield 6

Number Of Ingredients 13

1 lb lean (at least 80%) ground beef
1 small yellow onion, chopped (1/4 cup)
1 package (8 oz) fresh white mushrooms, chopped
2 cloves garlic, finely chopped
1 can (15 oz) cooked wild rice (2 cups)
1 bag (12 oz) frozen mixed vegetables
1 can (10 3/4 oz) condensed 98% fat-free cream of mushroom soup
1/4 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups Original Bisquick™ mix
3/4 cup milk
1 egg

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.

Nutrition Facts : Calories 590, Carbohydrate 82 g, Cholesterol 85 mg, Fat 1 1/2, Fiber 6 g, Protein 29 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 1750 mg, Sugar 9 g, TransFat 2 g

ASIAN BEEF AND MUSHROOM SOUP WITH RICE



Asian Beef and Mushroom Soup With Rice image

Try this savoury soup from Uncle Ben's to not only heat your family up on a cold winter's night, but also to help you bring in the Chinese New Year with good fortune.

Provided by Mary Jenny

Categories     Rice

Time 30m

Yield 4 , 4 serving(s)

Number Of Ingredients 10

3/4 cup uncle ben's quick cookperfection rice
4 cups low sodium beef broth
2 tablespoons soy sauce
1 tablespoon fresh gingerroot, minced
1 teaspoon sesame oil
3 garlic cloves, minced
1 cup sliced fresh mushrooms
4 ounces fresh snow peas, thinly sliced
8 ounces top sirloin steaks, thinly sliced across the grain
1 tablespoon hot sauce (optional)

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.
  • For more Chinese New Year recipes, or to learn more about how you can win good fortune this year visit www.EasyFortune2016.ca.

Nutrition Facts : Calories 167.3, Fat 1.5, SaturatedFat 0.2, Sodium 505.7, Carbohydrate 33.2, Fiber 1.6, Sugar 1.7, Protein 4.9

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