Beef Wild Rice And Mushroom Soup Food

WILD RICE AND MUSHROOM SOUP

Steps:

• Measure out heavy cream and let it sit at room temperature while you prepare soup. Or, prepare cashew cream, if using (see notes for instructions). Heat oil and butter in a large stockpot or Dutch oven over medium-high heat. Once hot, add the onion, carrots, and celery, and cook for 8 minutes, or until softened.
• Add mushrooms and garlic, and stir to combine. Cook for 6 to 8 minutes, stirring only occasionally, until the mushrooms are soft and slightly golden.
• Add rice and stir to coat. Let the rice cook for 1 to 2 minutes to lightly toast the grains. Stir in poultry seasoning, salt, and pepper.
• Add broth and 1 cup of water; stir well. Bring the mixture to a low boil, cover, reduce heat to medium-low, and simmer for 45 to 60 minutes, or until the rice is tender.
• Remove the lid and stir in the heavy cream (or cashew cream). Gradually sprinkle in the Parmesan cheese, stirring continuously to avoid clumping, until all is combined. Remove from heat and ladle into bowls.

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.

MUSHROOM BEEF & RICE

Steps:

• Heat large skillet to medium high heat. Add oil, garlic and onions. Cook until translucent.
• Add beef and mushrooms. Cook until beef and mushrooms are browned, about 10 minutes.
• Add beef broth, heavy cream, worcestershire, dried herbs, salt and black pepper. Simmer for about 5 minutes or until everything is combined and cooked through.
• Serve over hot rice and enjoy!

GROUND BEEF AND WILD RICE CASSEROLE

Steps:

• In a medium stock pot or Dutch oven, brown ground beef and onion together.
• Add rest of ingredients except soy sauce. Cover and simmer for about 1 hour.
• Add soy sauce before serving.

MUSHROOM AND BEEF SOUP

Steps:

• Cut beef into 3/4-inch cubes. In a 4- to 5-quart Dutch oven brown beef in hot oil over medium-high heat. Remove beef; set aside. Add mushrooms, shallot and garlic to pan. Cook for 4 to 5 minutes or until mushrooms are tender and light brown, stirring occasionally. Return beef to pan. Add broth, tomatoes, carrot, celery, bay leaf, thyme, salt and pepper, stirring to loosen any browned bits from bottom of pan. Bring to boiling; reduce heat. Simmer, covered, for 20 to 25 minutes or until carrot is tender.
• Stir in kale. Simmer for 5 to 10 minutes or until kale is tender. Discard bay leaf before ladeling into bowls.

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 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.

GROUND BEEF WILD RICE CASSEROLE RECIPE

Steps:

• Pour 4 cups boiling water over uncooked wild rice and let stand 15 minutes. Drain rice and add mushroom soup, cream of chicken soup, mushrooms, beef bouillon cubes dissolved in one cup boiling water, celery salt, garlic powder, pepper, onion salt and paprika. Sauté chopped celery and onion in 2 T butter and add to the above mixture. Brown ground beef. Drain and add to the rest of the ingredients. Put in casserole dish and sprinkle with slivered almonds; refrigerate until time to bake. Bake covered for 1 1/2 hours at 350 degrees F.

WILD RICE AND MUSHROOM SOUP

Steps:

• Cook rice according to package instructions; set aside. Melt butter in a large stockpot or Dutch oven over medium heat. Add garlic, mushrooms, leek and carrot. Cook, stirring occasionally, until tender, about 5-6 minutes. Whisk in flour until lightly browned, about 1 minute. Stir in sherry, scraping any browned bits from the bottom of the pot. Whisk in chicken broth, thyme and bay leaves. Bring to a boil; reduce heat and simmer, partially covered, for 10-15 minutes. Stir in rice until flavors have blended, an additional 5-10 minutes. Stir in kale, heavy whipping cream and parsley until the kale has wilted, about 2-3 minutes; season with salt and pepper, to taste. Serve immediately.

BEEFY WILD RICE SOUP

Steps:

• In Dutch oven, cook ground beef and onion over medium-high heat for 5 to 7 minutes or until beef is thoroughly cooked, stirring frequently. Drain.
• Add carrot, soup, wild rice, half-and-half, broth and salt; mix well. Reduce heat; simmer 20 to 25 minutes or until soup is bubbly and thoroughly heated, stirring frequently. Garnish individual servings with almonds and chives.

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.

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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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.