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Creamy beef wild rice soup is savory, flavorful, and delicious, packed with vegetables and beef flank steak (or leftover roast beef!), and freezes well. |

Beef Wild Rice Soup

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5 from 3 reviews

  • Author: Sam Hu | Ahead of Thyme
  • Total Time: 1 hour 10 minutes
  • Yield: 4-6 servings


Creamy beef wild rice soup is savory, flavorful, and delicious, packed with vegetables and beef flank steak (or leftover roast beef!), and freezes well. 


  • 1 tablespoon vegetable oil
  • 1 pound beef flank steak or leftover roast beef, sliced into bite-size strips
  • 2 tablespoons butter
  • 2 cups brown mushrooms, sliced
  • 1 medium onion, diced
  • 2 medium carrots, thinly sliced
  • 3 ribs celery, thinly sliced
  • 1 tablespoon garlic, minced
  • 1 tablespoon tomato paste
  • 5 cups beef broth
  • 2/3 cup uncooked wild rice, rinsed
  • 1/4 cup heavy cream
  • 1 teaspoon salt (or to taste)
  • 1/2 teaspoon ground black pepper (or to taste)
  • 1 tablespoon parsley, finely chopped (for garnish)


  1. Heat oil in a 5.5 quart Dutch oven or large pot over medium high until sizzled, about 1 minute. Add beef and sauté until browned on all sides, about 3-4 minutes. Set aside on a plate. You can also use leftover roast beef (sear until warm and browned on all sides).
  2. In the same pot, add butter and melt over medium high until it starts to bubble, about 1 minute. Add mushrooms, onion, carrot, celery, and garlic and sauté until golden brown and tender, about 5-7 minutes.
  3. Add tomato paste, broth, and rice and mix well until evenly combined. Bring the soup to a boil, about 3-4 minutes.
  4. Add the beef back into the pot, turn the heat down to medium-low, cover with the lid, and let the soup simmer until the rice is cooked and tender, about 40-45 minutes. Stir occasionally to make sure the rice doesn’t stick to the bottom of the pot.
  5. Turn off the heat and stir in heavy cream. Season with salt and pepper to taste. Add more beef broth if you like the soup a bit thinner.
  6. Garnish with parsley and serve immediately.


How to store: Store leftover beef wild rice soup covered with the in the pot or in an airtight container for up to 3-4 days.

How to freeze: Beef wild rice soup freezes well. Portion it into individual-sized meal prep containers or freezer bags. Then, label them and freeze for up to six months. When ready to reheat, defrost overnight in the refrigerator.

Creamy or not creamy: You can skip the cream in this recipe for a delicious beef wild rice soup without cream. It's totally up to your personal preference. 

Adding more flavor: If you find that you want more flavor in your soup, try adding a splash of vinegar or a squeeze of citrus juice (I prefer lemon). You might also need a pinch more salt. Add it to taste.

  • Prep Time: 10 minutes
  • Cook Time: 1 hour
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American