Go Back
Creamy Beef and Wild Rice Soup
Print Recipe Pin Recipe
Course Soup
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Knife
  • Cutting Board

Ingredients
  

  • 1 lb beef stew meat, cut into bite-size pieces
  • 1 cup uncooked wild rice
  • 1 medium onion, diced
  • 2 carrots, sliced
  • 2 celery stalks, sliced
  • 4 cups beef broth
  • 1 cup heavy cream
  • 2 garlic cloves, minced
  • 1 tsp dried thyme
  • 1 tsp salt
  • 1/2 tsp black pepper

Instructions
 

  • Place the beef stew meat, wild rice, onion, carrots, celery, beef broth, garlic, thyme, salt, and pepper into the slow cooker.
  • Stir the ingredients to combine them evenly.
  • Cover and cook on low for 7 hours or until the beef is tender and the rice has softened.
  • Stir in the heavy cream and cook for an additional 20 minutes on low.
  • Taste and adjust salt or pepper if needed before serving.

Notes

For a thicker texture, mash a small portion of the rice against the side of the pot before adding the cream. Leftovers keep well in the fridge for three days and reheat gently on the stovetop with a splash of broth to loosen the consistency.
Course: Soup
Cuisine: American
Equipment: Slow Cooker, Knife, Cutting Board