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Beef and Wild Rice Soup with Mushrooms

Beef and wild rice soup simmers in a 6-quart Dutch oven with browned cremini mushrooms, tender vegetables, and fork-tender beef. A splash of heavy cream finishes the broth with a rich, silky texture.
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Prep Time 20 minutes
Cook Time 2 hours 16 minutes
Total Time 2 hours 36 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1.5 lb beef chuck stew meat cut into 1-inch pieces
  • 2 tsp kosher salt divided
  • 0.5 tsp black pepper
  • 8 oz cremini mushrooms sliced
  • 3 tbsp unsalted butter
  • 1 yellow onion medium, diced
  • 2 carrots medium, diced
  • 2 celery ribs diced
  • 3 cloves garlic minced
  • 0.25 cup all-purpose flour
  • 8 cups low-sodium beef broth
  • 1 cup wild rice uncooked, rinsed and drained
  • 1 tsp dried thyme
  • 1 bay leaf
  • 1 cup heavy cream

Equipment

  • 1 6-quart Dutch oven

Method
 

  1. Heat the olive oil in a 6-quart Dutch oven over medium-high heat.
  2. Pat the beef dry and season it with 1 teaspoon of the salt and the pepper.
  3. Brown the beef in batches for 3 to 4 minutes per side, then transfer it to a plate.
  4. Add the mushrooms to the pot and cook for 5 to 7 minutes, stirring occasionally, until browned.
  5. Transfer the mushrooms to the plate with the beef.
  6. Melt the butter in the pot.
  7. Add the onion, carrots, and celery and cook for 5 to 6 minutes, stirring occasionally.
  8. Add the garlic and cook for 30 seconds.
  9. Stir in the flour and cook for 1 minute.
  10. Gradually stir in the beef broth, scraping up any browned bits.
  11. Add the beef, remaining 1 teaspoon salt, thyme, and bay leaf.
  12. Bring the soup to a boil.
  13. Cover, reduce the heat to low, and simmer for 60 minutes.
  14. Stir in the wild rice and return the mushrooms to the pot.
  15. Cover and simmer for 45 to 60 minutes, until the rice is tender and the beef is fork-tender.
  16. Stir in the heavy cream and warm over low heat for 2 to 3 minutes without boiling.
  17. Remove the bay leaf before serving.

Notes

For the best texture, keep the soup at a gentle simmer while the rice cooks and avoid boiling after adding the cream. Refrigerate leftovers for up to 3 days; freezing is not recommended because the cream and rice can change texture. For a lighter variation, substitute half-and-half for the heavy cream.