Beef, Wild Rice And Mushroom Soup - cooking recipe

Ingredients

3 tablespoons unsalted butter
1 lb beef stew meat, cut into 1/2-inch pieces
1/4 cup all-purpose flour
1 cup onion, chopped
1/2 cup celery, chopped
1/2 cup carrot, chopped
1 tablespoon garlic, minced
1 (8 ounce) package baby portabella mushrooms, sliced
1/4 cup sherry wine
1 teaspoon salt
1 teaspoon ground black pepper
1 (2 3/4 ounce) box quick-cooking wild rice
1 (32 ounce) box beef broth
fresh thyme (optional)

Preparation

In large Dutch oven, melt butter over medium-high heat.
In 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.
Garnish with fresh thyme, if desired.
Serve immediately.