Beef, Wild Rice and Mushroom Soup

This looks like another good soup recipe from Paula Deen.

• Ready In: 40 mins
• Serves: 6-8

Ingredients

• 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 3/4ounce) box quick-cooking wild rice
• 1 (32 ounce) box beef broth
•  fresh thyme (optional)

Directions

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.