Cooler weather, hot soup and crusty bread… YUM! I made this soup last week for dinner, my DH loves soup… and when he came home from work was greeted with the delightful housewarming aroma. There wasn’t a drop left! You’ll want to double the recipe, and perhaps serve with Alexia Crusty Rosemary & Olive Oil Ciabatta Rolls (found in the freezer section). YUM!This soup recipe was published in the November/December 2008 “Cooking with Paula Deenâ€. I found the old issue of the magazine at my hairdressers’ and was delighted when the manager told me I could take it home! I’ve tweaked it a bit to make it my very own.. Yummy, yummy winter soup!Beef, Wild Rice, and Portabella Mushroom Soup - Makes 6 servingsIngredients:1 TBSP butter 2 TBSP Light Olive Oil 1 lb. tender Beef, cut in 1/2†cubes 1/4 Cup all-purpose four 1 Cup diced yellow onion 1/2 Cup diced celery 1/2 Cup diced carrots 1 1/2 TBSP minced garlic 1tsp dried thyme 1/4 tsp dried rosemary1 package (8 oz) Portabella Mushrooms, sliced 2 TBSP. sherry 1/2 Cup Dry Red WineD1 1/2 tsp. ground black pepper 1 (2.75 oz) quick cooking wild rice (NOT Uncle Ben’s – too mushy) 1 (32oz.) box beef stock (or home-made) PreparationDredge beef cubes in flour Melt butter and olive oil in a deep pot over medium high heat Brown beef cubes (appx. 5 minutes), remove from pan and set aside. Add onion, celery, carrots, and garlic to pan.. cook until soft, appx. 5 minutes Add mushrooms, sherry, red wine, pepper and stir to release brown bits from the bottom of the pan. Add rice, broth, thyme, rosemary, and beef. Cover and cook 5 minutes or until rice is tender. Serve with hot crusty Alexia Rosemary & Olive Oil rolls.. YUM! I recently updated my November schedule of classes and events… lots of pre-holiday fun! Be sure to watch for my hostess thank you party in early December too!. This week and next, I am busily working on craft fair items… paper crafts, cards, and jewelry items too! So much to do, so little time!See you tomorrow!** Edited: I made this recipe again this evening, and realized I left out two flavorful ingredients which I added when ‘tweaking’ this recipe… Red Wine and Rosemary!! ALSO.. had to fix 12 cups of carrots.. should have read ONE HALF CUP CARROTS!! (Thanks Teri!) The recipe is now corrected!**Technorati Tags: recipe,"beef,wild rice,and portabella mushroom soup",paula deenSharon Field
