Beef, Wild Rice And Mushroom Soup

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 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)

Recipe

• 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.