Creamy Beef and Wild Rice Soup with Mushrooms

Thousand Hills

Servings

6-8

This comforting soup combines hearty Thousand Hills ground beef, earthy mushrooms, and nutty wild rice in a rich, creamy broth. Made with regeneratively raised beef and nourishing bone broth, it's perfect for chilly evenings and make-ahead meals. 

Creamy Beef and Wild Rice Soup with Mushrooms

Ingredients

  • 1 ½ lbs Thousand Hills 85/15 Ground Beef

  • 1 tbsp Thousand Hills Beef Tallow

  • 6 cups Thousand Hills Beef Bone Broth

  • 1 medium onion, diced

  • 3 carrots, diced

  • 2 celery stalks, diced

  • 3 garlic cloves, minced

  • 8 oz baby bella mushrooms, sliced

  • 1 cup uncooked wild rice, rinsed

  • ½ cup heavy whipping cream

  • 1 tsp fresh thyme (or ½ tsp dried)

  • 1 tsp rosemary, chopped

  • Salt and pepper to taste

Directions

  1. In a large soup pot or Dutch oven, heat beef tallow over medium heat. Add ground beef and cook until browned, breaking into crumbles as it cooks. Remove any excess fat if needed.

  2. Add onion, carrots, celery, garlic, and mushrooms to the pot. Cook until vegetables are softened, about 6-8 minutes.

  3. Stir in wild rice, bone broth, thyme, rosemary, salt, and pepper. Bring to a boil, then reduce heat to low. Cover and simmer 40-45 minutes, until rice is tender.

  4. Stir in heavy whipping cream before serving. Adjusting seasoning with salt and pepper to taste.

  5. Spoon into bowls and serve warm with bread.