Description
Discover how to make a cozy autumn wild rice soup packed with earthy wild rice, roasted vegetables, and smoked beef, perfect for chilly evenings.
Ingredients
Scale
- 1 cup wild rice
- rinsed
- 2 tablespoons vegetable oil
- 1 pound smoked beef
- cubed
- 1 large onion
- finely diced
- 2 carrots
- peeled and diced
- 2 celery stalks
- diced
- 2 cloves garlic
- minced
- 8 ounces cremini mushrooms
- sliced
- 4 cups low‑sodium chicken broth (or vegetable broth)
- 2 cups water
- 1 teaspoon dried thyme
- 1/2 teaspoon ground nutmeg
- Salt and freshly ground black pepper to taste
- 1/2 cup heavy cream (optional)
- Fresh parsley
- chopped
- for garnish
Instructions
- Heat the vegetable oil in a large Dutch oven over medium heat.
- Add the smoked beef cubes and sauté for 4‑5 minutes until they develop a light crust.
- Remove the beef and set aside.,In the same pot, add the diced onion, carrots, and celery.
- Cook, stirring occasionally, for about 6 minutes until the vegetables begin to soften and the onion turns translucent.,Add the minced garlic and sliced mushrooms, cooking for an additional 3 minutes until the mushrooms release their moisture and start to brown.,Stir in the rinsed wild rice, thyme, and nutmeg.
- Pour in the chicken broth and water, scraping the bottom of the pot to release any browned bits.,Return the smoked beef to the pot, bring the mixture to a gentle boil, then reduce the heat to low.
- Cover and simmer for 35‑40 minutes, or until the wild rice is tender and the flavors have melded.,Season with salt and pepper to taste.
- If using, stir in the heavy cream for a silkier texture.
- Serve hot, garnished with fresh parsley.
Notes
- Nutrition is approximate.
- Prep Time: 15 mins
- Cook Time: 45 mins
Nutrition
- Serving Size: 4 servings
Keywords: cozy autumn wild rice soup, wild rice soup recipe, autumn soup ideas, comforting soups, smoked beef soup, seasonal vegetable soup