You have to try this amazing wild rice soup recipe with beef, a true glance into the flavors of the midwest! Soup season is here and you don't want to miss this!
Here is a great soup recipe that was inspired from my time living in Minnesota. I remember on those cold winter days working in the hospitality business serving up wild rice soup. I remember this soup recipe being prepared with chicken typically but I decided to make it with beef today.
Feel free to switch it out the beef for another protein like chicken, venison, turkey or if you want to go to another level of flavor you can smoke the chicken and give the soup a little bit of a smokey flavor. If you like this soup you can also check out the beef stew recipe here
The key to giving this soup the level or depth of flavor is the beef, the stock, and the flavor of the wild rice. This is one winter soup recipe that you won't want to miss. Here is the wild rice soup recipe I hope you enjoy it!
Beef and Wild Rice Soup
Beef and Wild Rice Soup
- 1 1/2 lb wagyu top round (medium sized cubed or other stew meat)
- 1 1/2 cup onion (small diced)
- 1 1/2 cup celery (small diced)
- 1 1/2 cup carrot (small diced)
- 2 cloves garlic (small diced)
- 8 cups chicken stock (or beef)
- 3 tbsp cornstarch (and water (slurry))
- 2 tsp salt (plus more if need be)
- 1/3 cup cream
- 2 tbsp parsley (chopped)
- 1 tbsp oregano (chopped)
Wild Rice
- 1 cup wild rice
- 4 cups water
- 1/2 tsp salt
- 1 whole bay leaf
How to make wild rice soup
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Season top round or stew meat with salt and pepper. In a medium size braising pot on high heat add oil and seasoned stew meat. Sear the meat for roughly 10 minutes stirring the meat around periodically. Then add all the vegetables and garlic, cook for another 5 minutes.
Add your stock or water and another 1 tsp of salt. Bring to a boil and then turn down to a simmer, and cover. Cook for about 1 1/2 hours.
Meanwhile in another smaller pot cook the wild rice by placing water, salt, and bay leaf. Bring to a boil and then add the wild rice, turn down to a light simmer and cover. Cook low and slow for about 40-45 minutes until the wild rice opens up and is tender all the way through. Strain off the rice and set aside for a minute.
Thicken the soup slightly by taking your cornstarch slurry and pouring it into the soup. It should thicken the soup to a nice consistency. Now add the wild rice soup, cream, and chopped herbs. Cook for 5 more minutes and finish by seasoning the wild rice soup with more salt and pepper if need be. Serve and enjoy!
