Creamy Beef, Mushroom and Wild Rice Soup

Posted by Pussycat in Soups | 16 Comments


I had some cream of mushroom soup with beef at a restaurant recently and as it seems to be with most places, when you get soup like this you get a couple of mushrooms and maybe… if you’re really lucky… a piece of beef.  I left and the next day I still had a craving for a good cream of mushroom and beef soup.  A friend I was with was all over the chicken soup with wild rice and I thought it would be good to add some of the rice to my version of beef and mushroom soup.

IMG_0057mushroom and beef soup with wild rice

I love mushrooms, as it turns out I don’t often have them because the people who live with me don’t like them much.  When I make something like this… it’s all mine…. and T’s (she actually likes mushrooms too) when we made the donuts in my last post, we also made this… and split the goods… yes it was a day of cooking.

That’s what we’re having for lunch this week… soup and donuts… lol… well balanced meals  I’d say.

IMG_0084mushroom and beef soup with wild rice

No hard and fast rules for this … just follow along.

IMG_0060mushroom and beef soup with wild rice

  • 1 steak or package of stewing beef, cut into small pieces
  • 4 Cups or so of sliced Mushrooms (I used crimini this time)
  • 1 + 3 Tablespoons of Butter
  • 3 Tablespoons Flour
  • 1 Litre of beef or chicken Stock
  • 1/2 Cup Wild Rice
  • 1/2 – 3/4 Cup Sour Cream or Plain Greek Yogurt
  • Salt and Pepper to taste

First slice the meat into small pieces and fry in a soup pot with a splash of oil. Once it’s about half cooked add in the mushrooms and 1 Tablespoon of butter and fry for about 10 minutes, or until they brown up nice. Add in the stock and rice and cook until the rice is done approximately 40-50 minutes on medium heat, stirring occassionally.

IMG_0099mushroom and beef soup with wild rice

When this is almost done, in a separate frying pan, melt the 3 tablespoons butter and add the 3 tablespoons of flour (roux).  Fry this on low heat for about 5 minutes stirring often since you don’t want it to burn.  Add the roux to the soup and bring to a boil to make sure it’s thick. Then stir in the sour cream or yogurt. Salt and pepper to taste and enjoy!



16 Responses to Creamy Beef, Mushroom and Wild Rice Soup

  1. What a wonderful meal! I love the addition to rice in this soup and it certainly is a dish best prepared at home. Much more satisfying! Thanks for sharing this tasty soup…


  2. Brad Moser says:

    This is now my favorite soup Pussycat. I loved it. I like it so much I am making double recipies. 😀

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  4. Lisa says:

    Love the recipe. It was very yummy and easy to make. Don’t know any other way to describe it. I added onions when I cooked the mushrooms. Definitely will make it for years to come. I may never look at Campbell soup the same way ever again.

  5. Kristin says:

    How many servings does this make?

    • Pussycat says:

      Hi Kristin,

      I would say it makes about 10 servings? I’m honestly not sure and I suppose it depends on whether you’re having a substantial bowl for a meal or a small bowl for a light lunch.

  6. Bre says:

    Do you think I could make this in a crockpot?

  7. Jason Anderson says:

    Do you cover your pot while cooking?

  8. Melanie says:

    Hello, I plan on freezing the leftovers so I am going to fix my rice separately. Should I use the same amount of liquid?



    • Pussycat says:

      Hi, I would say that you could use the same amount of liquid. You can then just put on the stove and add the rice later. I’ve never frozen it but I’m sure it would be fine.

  9. Rachael says:

    Making this now and doctored it up with some carrots and pearl onions. Cannot wait!

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