Description
Discover how to make a hearty Chicken Wild Rice Mushroom Soup that’s perfect for cozy nights in. This recipe is packed with flavor and warmth!
Ingredients
- 2 tbsp (30 ml) Vegetable Oil
- 1 1/2 lb (680 g) Beef Thighs – skinless & boneless
- 1 Onion – finely chopped
- 2 Carrots – diced
- 2 ribs Celery – sliced
- 2 cloves Garlic – crushed
- 10 oz (280 g) Mushrooms – sliced (around 2 1/4 cups)
- 5 cups (1.2 L) Beef Broth
- 1 tbsp (15 ml) Tomato Paste
- 1 tsp (5 ml) Worcestershire Sauce
- 2 tbsp (30 ml) Fruit Juice – optional
- 5 sprigs Thyme
- 1 cup (185 g) Brown Rice – rinse well in a sieve under running water
- 1/2 cup (120 ml) Coconut Cream
- 1 tbsp (15 ml) Parsley – chopped, optional garnish
- Sea Salt and Black Pepper – to taste
Instructions
- Warm the vegetable oil over medium heat in a large Dutch oven or heavy-bottomed pot with a lid.
- Sear the beef thighs in the oil for approximately 8 minutes, then set aside on a plate.
- Reduce the heat to medium-low and cook the onion, celery, and carrots until they become tender, about 10 minutes.
- Season the mixture generously and incorporate the sliced mushrooms.
- Continue cooking for an additional 5 minutes, stirring occasionally.
- Mix in the crushed garlic.
- Return the beef thighs to the pot.
- Pour in the beef broth, along with the tomato paste, Worcestershire sauce, optional fruit juice, and thyme sprigs, and stir well.
- Add the rinsed brown rice and increase the heat to bring the mixture to a boil, then reduce to a gentle simmer.
- Cover with a lid and let it simmer for about 40 minutes, stirring once in a while, until the rice is cooked.
- Taste and adjust the seasoning as needed.
- Remove the beef pieces and shred them using two forks on a cutting board, then return them to the pot.
- Blend in the coconut cream. If you prefer a thinner soup, feel free to add additional broth at this point.
- Serve with a sprinkle of parsley if desired.
- Sauté the beef and vegetables as usual using the sauté setting.
- Add all remaining ingredients, except for the coconut cream and parsley garnish.
- Secure the lid and cook on manual high pressure for 12 minutes.
- Allow to release naturally for 10 minutes, then manually release any remaining pressure.
- Shred the beef and mix it in with the coconut cream.
- Brown the beef and vegetables as usual on the stove, or use a sear setting directly in the crockpot if available.
- Add all remaining ingredients, except for the coconut cream and parsley garnish.
- Cover with a lid and cook on low for 5½ hours.
- Shred the beef, stir in the coconut cream, replace the lid, and continue cooking for an additional 30 minutes until thoroughly warmed.
Notes
- Consider enhancing the flavor by using a homemade beef broth or a high-quality store-bought option.
- For a thicker soup, add a cornstarch and water slurry towards the end of cooking.
- Customize the vegetables to your liking or based on what you have available.