Leftover Beef and Wild Rice Soup Recipe

Ingredients

2 tablespoons butter

1 onion, finely chopped

2 carrots, diced

2 celery ribs, sliced

2 garlic cloves, crushed

10 ounces mushrooms, sliced, about 2 1/4 cups

3 cups leftover roast beef, cut into bite-sized pieces

5 cups beef stock, gluten-free if needed

1 tablespoon tomato ketchup

1 teaspoon Worcestershire sauce

1 cup wild rice, rinsed well under running water

1/2 cup heavy cream

1 tablespoon chopped parsley, optional for garnish

Melt the butter in a large Dutch oven or heavy-bottomed saucepan with a lid over medium-low heat.

Add the finely chopped onion, diced carrots, and sliced celery.

Cook the vegetables in the butter for about 10 minutes, stirring occasionally, until they become soft and fragrant.

Season with salt and black pepper.

Add the sliced mushrooms to the pot.

Continue cooking for another 5 minutes, stirring now and then, until the mushrooms begin to soften.

Stir in the crushed garlic and cook briefly until fragrant.

Add the chopped leftover roast beef and stir gently to combine.

Pour in the beef stock.

Add the tomato ketchup and Worcestershire sauce, then stir everything together.

Add the rinsed wild rice to the pot.

Bring the soup to a boil, then reduce the heat to a gentle simmer.

Cover the pot with a lid and simmer for about 40 minutes, stirring occasionally, until the wild rice is tender.

Taste the soup and adjust the seasoning with more salt and black pepper if needed.

Stir in the heavy cream until the soup becomes creamy and well combined.

For a thinner soup, add a little extra beef stock until it reaches your preferred consistency.

Serve warm, garnished with chopped parsley if desired.