Beef, Wild Rice and Mushroom Soup

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

Directions

1. 1

   In large Dutch oven, melt butter over medium-high heat.

2. 2

   In medium bowl, combine beef tips and flour.

3. 3

   Add to melted butter and cook, stirring frequently, until browned, about 5 minutes.

4. 4

   Remove beef; set aside.

5. 5

   Add onion, celery, carrots and garlic to pan; cook until onion is soft, about 5 minutes.

6. 6

   Add mushrooms, sherry, salt and pepper, stirring to scrape brown bits from the bottom of the pan.

7. 7

   Stir in rice, broth and beef.

8. 8

   Cover, and cook for 5 minutes, or until rice is tender.

9. 9

   Garnish with fresh thyme, if desired.

10. 10

    Serve immediately.