Beef, Mushroom and Wild Rice Soup

The slow cooked meal is such a wonderful convenience in all seasons. While at first thought, it seems that it is best served during the winter months as the slow cooker rewards you with hearty stews and belly-warming chilis, it can definitely be a summer blessing as well. An oven or even a simmering pot on the stove can make the kitchen uncomfortably warm on an already warm day, and a slow cooker silently cooking away in the corner is an excellent alternative to using your kitchen towels to wipe sweat from your brows every two minutes.

This week, Amanda and I wanted to go low maintenance. I had some obligations on the day of our skype date so a set-it-and-forget-it recipe was just what the doctor ordered.  Since it was an unseasonably cold day, I did opt for a heartier beef soup but it could easily be enjoyed during warm weather as well. As stated above, the reduced use of heat emanating appliances would definitely make me more receptive to a soup in the middle of July for sure. Regardless, this soup was tasty, easy and made plenty of leftovers for weekday lunches.

Ingredients:

  • 2 lbs beef chuck, cut into 1 inch chunks.
  • 1 cup wild rice
  • 1 cup of sliced mushrooms, I used baby bellas but you could branch out with varieties.
  • 2 carrots, peeled and sliced into 1/2 inch thick clices.
  • 1 onion, diced.
  • 2 parsnips, peeled and cut into 1/2 inch thick slices
  • 1/2 bell pepper, diced.
  • 3 cloves garlic, minced
  • 6 cups beef broth
  • salt & pepper to taste

Instructions (I know. See if you can keep up with me here):

  1. If desired (and you will be rewarded in flavor), brown the beef over medium heat before adding to the slow cooker. However, if you’re like me and and feel that the point of the slow cooker is not to dirty any other pans, add all ingredients to the slow cooker, cover and cook on low for 8 hours. Enjoy with your favorite crusty bread or however you would like!

Wine Pairing: The umami flavor of the mushrooms and the rich beefy taste can stand up to a full bodied red like a syrah, which would warm the belly and bring even more comfort to a dinner with this soup. 

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s