Beef, Wild Rice, and Mushroom Soup

By shelle

Ingredients

• 3 tablespoons unsalted butter
• 1 pound beef stew meat, cut into 1/2 inc pieces
• 1/4 cup all purpose flour
• 1 cup chopped onion
• 1/2 cup chopped celery
• 1/2 cup chopped carrots
• 1 tablespoon minced garlic
• 1 (8 ounce)package sliced baby bella mushrooms
• 1/4 cup sherry
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 (2.75 ounce) box quick cooking wild rice
• 1 (32 ounce) box beef broth

Preparation

Step 1

In a large Dutch oven, melt butter over medium-high heat. In a medium bowl, combine beef tips and flour. Add to melted butter, and cook, stirring frequently, until browned, about 5 minutes. Remove beef; set aside. Add onion, celery, carrots, and garlic to pan; cook until onion is soft, about 5 minutes. Add mushrooms, sherry, salt and pepper, stirring to scrape brown bits from the bottom of the pan. Stir in rice, broth, and beef. Cover, and cook for 5 minutes, or until rice is tender.