Beef Wild Rice Soup
Indulge in a comforting bowl of this hearty Beef and Wild Rice Soup, a perfect remedy for chilly evenings. This robust dish combines tender, savory beef with earthy wild rice and a medley of garden vegetables, all simmered in a rich, aromatic broth. It's a deeply satisfying meal that’s both nourishing and incredibly flavorful.
Prep Time
20 minutes
Cook Time
60 minutes
Total Time
1 hour 20 minutes
Servings
6-8 servings
Keywords
Why This Recipe Delivers
- A deeply satisfying and hearty meal, perfect for chilly evenings.
- Packed with tender beef, earthy wild rice, and a medley of flavorful vegetables.
- Offers a wonderful balance of savory, creamy, and wholesome textures.
- Simple enough for weeknight dinners but elegant enough for guests.
Ingredients
- 15 ml (1 tablespoon) vegetable oil
- 450 grams (1 pound) beef flank steak or leftover roast beef, trimmed and sliced into bite-size strips (about 2.5 cm or 1 inch thick)
- 30 grams (2 tablespoons) unsalted butter
- 200 grams (2 cups) brown mushrooms (cremini), wiped clean and thinly sliced
- 1 medium onion (about 150 grams), finely diced
- 2 medium carrots (about 120 grams), peeled and thinly sliced into rounds or half-moons
- 3 ribs celery (about 100 grams), trimmed and thinly sliced
- 15 grams (1 tablespoon) garlic, minced (approximately 3-4 cloves)
- 15 grams (1 tablespoon) tomato paste
- 1.2 liters (5 cups) low-sodium beef broth
- 130 grams (⅔ cup) uncooked wild rice, rinsed thoroughly under cold water
- 60 ml (¼ cup) heavy cream (double cream), at room temperature
- 5 grams (1 teaspoon) fine sea salt, or to taste
- 2.5 grams (½ teaspoon) freshly ground black pepper, or to taste
- 15 grams (1 tablespoon) fresh parsley, finely chopped, for garnish
Instructions
- Heat the vegetable oil in a heavy-bottomed 5.5-quart (5.2-liter) Dutch oven or a large, sturdy pot over medium-high heat until it shimmers and just begins to sizzle, which usually takes about 1 minute. Add the beef strips in a single layer, ensuring not to overcrowd the pot. Sauté the beef until it is beautifully browned on all sides, a process that typically takes about 3-4 minutes. Browning the beef creates a rich, savory depth of flavor through the Maillard reaction. Once browned, remove the beef from the pot and set it aside on a plate; it will finish cooking in the soup later. If using leftover roast beef, sear it just until warmed through and lightly browned on all sides.
- In the same pot, without cleaning it (the fond at the bottom is full of flavor), add the unsalted butter. Melt the butter over medium-high heat until it starts to bubble and foam, which should take approximately 1 minute. Add the sliced mushrooms, diced onion, sliced carrots, sliced celery, and minced garlic to the pot. Sauté these vegetables, stirring occasionally, until they become tender and take on a golden-brown hue, typically 5-7 minutes. This step builds the aromatic base for the soup, softening the vegetables and releasing their sweet and savory essences.
- Stir in the tomato paste, cooking it for about 1 minute until it darkens slightly and becomes fragrant. This concentrates its flavor and removes any raw taste. Then, pour in the low-sodium beef broth and add the thoroughly rinsed wild rice. Mix all ingredients well until they are evenly combined, ensuring the tomato paste is fully dissolved. Bring the entire mixture to a rolling boil over medium-high heat, which usually takes about 3-4 minutes.
- Carefully return the browned beef (and any accumulated juices on the plate) to the pot. Reduce the heat to medium-low, then cover the Dutch oven or pot with its lid. Allow the soup to gently simmer until the wild rice is fully cooked and tender. This simmering process typically takes about 40-45 minutes. It is crucial to stir the soup occasionally throughout this time, scraping the bottom of the pot, to prevent the wild rice from sticking or burning. The wild rice will absorb liquid and expand significantly.
- Once the wild rice is cooked through and tender, turn off the heat. Stir in the heavy cream, ensuring it is fully incorporated into the hot soup. This adds a luxurious creaminess and richness. Taste the soup and season it generously with fine sea salt and freshly ground black pepper to your preference. If you find the soup too thick, you can add a bit more beef broth, a quarter cup at a time, until you reach your desired consistency.
- Ladle the hot soup into individual serving bowls. Garnish each bowl with a sprinkle of fresh, finely chopped parsley before serving immediately. Enjoy this comforting and hearty meal!
Tools You’ll Need
- 5.5-quart (5.2-liter) Dutch oven or large heavy-bottomed pot
- Sharp knife
- Cutting board
- Measuring cups and spoons
- Ladle
- Spatula or wooden spoon
- Serving bowls
Essential Success Tips
- Don't overcrowd the pot when browning the beef; work in batches if necessary to ensure a good sear, which builds flavor through the Maillard reaction.
- Rinse the wild rice thoroughly under cold water before adding it to the soup to remove any debris and excess starch, leading to a clearer broth and better texture.
- Adjust the thickness of the soup by adding more beef broth at the end if you prefer a thinner consistency, or simmering a bit longer for a thicker stew-like result.
- Allow the tomato paste to cook for a minute or two before adding liquids; this step deepens its flavor and removes any raw taste, contributing to a richer broth.
- Taste and adjust seasoning (salt and pepper) at the very end. Different broths have varying sodium levels, and adding cream can mellow flavors, so a final adjustment is key for perfect balance.
Professional Cooking Secrets
- For an even deeper umami flavor and to deglaze the pot effectively, briefly add a splash of dry red wine (about 60 ml or ¼ cup) after sautéing the vegetables and before incorporating the tomato paste and broth. Scrape up any browned bits from the bottom to unlock incredible depth.
- If you have a leftover parmesan rind, add it to the soup while it simmers with the broth and rice. The rind will slowly melt and infuse the soup with a subtle, savory, and complex cheesy depth. Remember to remove it before serving.
- For a naturally thickened soup with a velvety mouthfeel, consider removing about 1 cup of the cooked vegetables and broth from the pot (before adding the beef back and cream), blending it until completely smooth with an immersion blender, then stirring it back into the soup. This adds body without the need for flour or cornstarch.
Notes
- Storage: Leftover soup can be stored in an airtight container in the refrigerator for up to 3-4 days. Note that the wild rice will continue to absorb liquid and may swell further, so you may need to add a splash of extra beef broth or water when reheating to restore its desired consistency.
- Freezing: This soup freezes exceptionally well for up to 3 months. For optimal results, freeze it before stirring in the heavy cream, as dairy products can sometimes separate when thawed. Thaw overnight in the refrigerator, then gently reheat on the stovetop and stir in the cream just before serving.
- Variations: Feel free to customize the vegetable blend. Adding other quick-cooking vegetables like frozen peas, chopped spinach, or corn in the last 10 minutes of simmering works beautifully. For a bright finish, a squeeze of fresh lemon juice or a dash of apple cider vinegar at the very end can lift and balance the rich flavors.
Frequently Asked Questions
Can I use different cuts of beef for this soup?
Yes, while flank steak or leftover roast beef works beautifully for its tender texture and quick cooking, you can certainly use other cuts. Stewing beef, such as chuck roast or round steak, can be used but will require a longer simmering time (approximately 1.5 to 2 hours) to become fork-tender before you add the wild rice. Ensure it's cut into bite-sized pieces for consistency.
What can I substitute for wild rice?
Wild rice has a distinctive nutty flavor and a wonderfully chewy texture that is central to this dish. If you cannot find pure wild rice, a wild rice blend (which often includes brown rice, red rice, and other grains) can be used, though you may need to adjust cooking times according to package directions as pure wild rice generally takes longer. For a completely different flavor and texture, brown rice could be a substitute, but it will significantly alter the character of the soup.
How can I make this soup thicker?
The wild rice naturally releases some starch as it cooks, contributing to the soup's body. If you desire an even thicker consistency, you have a few options: you can remove about 1 cup of the cooked soup (mostly broth and some vegetables), blend it until smooth, and then stir it back into the pot. Alternatively, you can create a slurry by whisking 1 tablespoon of cornstarch with 2 tablespoons of cold water, then stir it into the simmering soup and cook for another minute until thickened to your liking.
Nutrition Facts (Per Serving)
Per serving (estimated): Calories: 320, Protein: 25g, Fat: 18g, Carbs: 20g, Fiber: 3g
Allergy Information
Contains dairy (butter, heavy cream). For a dairy-free version, substitute vegetable oil for butter and omit the heavy cream, or use a plant-based cream alternative like full-fat coconut milk (note: this will impart a subtle coconut flavor) or a dairy-free cooking cream.
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