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