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    Home » Dinner » Leftover Roast Beef and Wild Rice Soup

    Leftover Roast Beef and Wild Rice Soup

    Jan 22, 2021 · 18 Comments

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    A fast, cosy and comforting one pot, Leftover Roast Beef and Wild Rice Soup is a family friendly meal in a bowl. It's also the perfect way to use up leftover Roast Beef. No leftover roast beef - no worries. You can also make this using ground beef. Keep reading to find out why this will be your new favorite prep and forget dinner!

    We all love a roast beef dinner! But you often have to buy a larger piece of meat than you need. And in my house there's always some leftovers.

    Roast beef is too expensive and delicious to waste. And there's only so many roast beef sandwiches you can eat.

    So if you're interested in trying something different give this soup a go. The savory mushroom flavor really intensifies the beef here. And the cream adds a lovely indulgent richness to the whole dish.

    I love using up leftovers in the kitchen. It's so satisfying from a planet and pocketbook point of view.

    It's especially good if, as with this tasty mushroomy broth, the leftovers feel like a whole new meal in themselves. Rather than 'just' the same thing served again the next day.

    How to make Leftover Roast Beef and Wild Rice Soup

    Full printable recipe with measurements is below

    This soup couldn't be easier to make. Simple soften the vegetables. Then add the mushrooms, garlic and beef. Next add the stock, then the rice. Add a lid and let it simmer away while you get on with your evening. When the rice is cooked, finish with the cream and serve.

    What is the difference between a simmer and a boil and why does it matter?

    This soup should simmer and not boil. Simmering liquid has slow, gentle, very small bubbles. Boiling liquid has rolling, steady, more forceful bubbles. The reason you should always simmer soups and stews is that they require gentle cooking for longer periods. Boiling liquid will make the meat fibers tough. Simmering allows the meat to tenderize while cooking.

    Variations

    • If you don't have any leftover beef you can still make this soup! Just season and sear 1 pound of ground beef over a medium high heat until it is nicely browned and no longer pink. Drain, set aside and follow the instructions in the recipe card below.
    • If you don't have any beef broth, vegetable broth is fine. Similarly, cubed bullion diluted with the correct amount of water also works well.If you served your beef with a gravy or jus feel free to add some of that too, for flavor.
    • If you're not into creamy soups, this is just as good as a broth - just leave out the last step where you add the cream.
    • If you want a vegetarian option it's just as delicious to make Wild Rice and Mushroom soup. Just double the mushrooms.

    Tips for making the best Leftover Roast Beef and Wild Rice Soup

    • If I'm in a real hurry I used ready chopped soup vegetables here. I'm lucky enough to have Trader Joe's near me and their Mirapoix mix is great in soups. But loads of other stores have a similar chopped onion, carrot and celery mix. Or you can buy the ready chopped onions and add carrots and celery. 
    • Make sure the rice is well rinsed before you add it. This should stop your soup from going 'gummy'.
    • Always make sure to trim the beef really well when cutting it so you don't get any less than perfect bits of meat in your soup.
    • This soup, like all broths, needs to be really well seasoned. Keep tasting it as you go along. Commercially prepared stock can be quite salty - so don't add more until you know it needs more.

    What to serve with Leftover Beef with Wild Rice Soup?

    This is definitely enough to provide a full meal on it's own! But if you want to add more, crusty bread is delicious for mopping up juices. I also love to add a sprinkling of salty parmesan which pairs nicely with the wild rice.

    Can you re-heat this soup?

    Yes. Make sure you store the soup in an airtight container and use within 24 hours. To re-heat, place it in a medium saucepan on a low medium low heat.

    To help avoid this cream based soup from curdling, stir constantly whilst re-heating. Bring it to a simmer and make sure it is hot all the way through, but don't vigorously boil it or the soup might split.

    Pin this Leftover Roast Beef and Wild Rice Soup

    Pinnable image with recipe title and large pot of creamy soup with chunks of roast beef, diced carrots and sliced mushrooms.

    What Do You Think?!

    I'd love to know what you think about this recipe! I'd be so grateful if you scroll down to the bottom of the page and leave a star rating and comment.

    Don't forget to go over to Facebook and Instagram and make sure you're following me so you can join in the chat. And remember to save this recipe to your Pinterest too!

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    Printable Recipe

    Leftover Beef and Wild Rice Soup

    A fast, cosy and comforting one pot, Leftover Roast Beef and Wild Rice Soup is a family friendly meal in a bowl. It's also the perfect way to use up leftover Roast Beef. No leftover roast beef - no worries. You can also make this using ground beef. Keep reading to find out why this will be your new favorite prep and forget dinner.
    4.48 from 23 votes
    Print Recipe Share Pin Recipe
    Prep Time 15 mins
    Cook Time 1 hr
    Course Main Course
    Cuisine American, British
    Servings 4
    Calories 595 kcal

    Ingredients
      

    • 2 tablespoons Butter
    • 1 Onion - finely chopped
    • 2 Carrots - diced
    • 2 ribs Celery - sliced
    • 2 cloves Garlic - crushed
    • 10 oz Mushrooms - sliced (around 2 ¼ Cups)
    • 3 cups Leftover Roast Beef - cut into bite sized pieces
    • 5 cups Beef Stock
    • 1 tablespoon Tomato Ketchup
    • 1 teaspoon Worchestershire sauce
    • 1 cup Wild Rice - rinse it well in a sieve under running water
    • ½ cup Heavy Cream
    • 1 tablespoon Parsley - chopped, for garnish (optional)

    Instructions
     

    • In a large Dutch Oven or heavy bottomed saucepan with a lid, fry the onion, celery and carrots until soft over a medium low heat. This should take around 10 minutes.
    • Season well and add the sliced mushrooms.
    • Sauté a further 5 minutes, stirring occasionally.
    • Stir in the garlic.
    • Add the cut up leftover roast beef and stir gently.
    • Add 5 cups of beef stock, as well as the tomato ketchup and Worcesterhire Sauce. Stir to incorprate.
    • Add 1 cup rinsed wild rice. Bring the soup to a boil then turn down to a simmer. It should be barely bubbling.
    • Add the lid and simmer for around 40 minutes, stirring occasionally, until rice is cooked.
    • Taste and season again.
    • Stir in the heavy cream. Note If you prefer your soup a little thinner, it's fine to add some more stock here too.
    • Serve sprinkled with parsley (garnish optional)

    Nutrition

    Calories: 595kcalCarbohydrates: 45gProtein: 54gFat: 24gSaturated Fat: 13gTrans Fat: 1gCholesterol: 157mgSodium: 3405mgPotassium: 1650mgFiber: 5gSugar: 8gVitamin A: 5830IUVitamin C: 88mgCalcium: 576mgIron: 6mg
    Nutritional information is provided as a courtesy only and should be taken as an estimate rather than a guarantee. Ingredients can vary and the Family Food Kitchen can't guarantee the accuracy of this information.
    Tried this recipe?Let us know how it was!

    This recipe has been shared with the #CookBlogShare community hosted by MelissaTraub.com

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    Reader Interactions

    Comments

    1. Jeri Squyres says

      October 20, 2021 at 4:45 pm

      5 stars
      I added a splash of sherry.

      Reply
      • Jo Keohane says

        October 21, 2021 at 11:06 am

        Great idea Jeri, adds such a lovely flavor. Thanks so much for your comment.

        Reply
    2. Carol says

      October 21, 2021 at 11:48 am

      5 stars
      With the cold weather already here in the UK this is a heart warming soup. Really delicious, thank you Jo

      Reply
      • Jo Keohane says

        October 21, 2021 at 3:45 pm

        Thanks so much - so glad you liked this!

        Reply
    3. Tom says

      January 24, 2022 at 1:08 pm

      5 stars
      Super rich, tasty soup, perfect for winter. The whole family loved it..!

      Reply
      • Jo Keohane says

        January 26, 2022 at 3:39 pm

        It's super hearty isn't it? Thanks so much for your comment and really glad you all love it.

        Reply
    4. Tasha says

      September 14, 2022 at 4:00 pm

      What Kind of mushrooms ? Thanks!

      Reply
      • Jo Keohane says

        September 15, 2022 at 12:07 pm

        I used cremini but button mushrooms (regular white ones) also work really well. Hope you enjoy the recipe!

        Reply
    5. Ann says

      October 18, 2022 at 6:57 pm

      5 stars
      Loved this soup! I only had a 4 oz. CAN of mushrooms and brown instead of wild rice. But it was still wonderful.

      Reply
      • Jo Keohane says

        October 18, 2022 at 10:20 pm

        Thanks so much for the feedback Ann, so glad you enjoyed this soup!! We love it it in our house too.

        Reply
    6. Laura says

      October 19, 2022 at 11:56 am

      Silly question:
      What do you consider a heavy bottom pot? No Dutch oven here....

      Reply
      • Jo Keohane says

        October 19, 2022 at 3:16 pm

        Not a silly question at all!! You can use any large saucepan or pot really - but I find a pot with a thicker base to be better at distributing an even heat so the soup doesn't burn on the bottom as it cooks. As long as you stir it regularly i wouldn't worry too much. Thanks for you comment and hope you enjoy!

        Reply
    7. Gwyn Linster says

      November 13, 2022 at 7:07 pm

      What are you seasoning with? Salt and pepper? You mention season well but there's no seasoning listed in the ingredients. Thank you!

      Reply
      • Jo Keohane says

        November 14, 2022 at 9:31 am

        Hi again Gwyn - yes just plenty of salt and pepper, I know everyone likes different amounts so I always just say to season and taste as you go and add more if you need it.

        Reply
    8. Gwyn Linster says

      November 14, 2022 at 12:31 am

      5 stars
      Great soup! I didn't have leftover meat so I bought some ribeye (on sale) and some tri-tip, grocery store was a little bare of sirlon. I cut it into small cubes, browned it in a pan. I put the meat and mushrooms in the Instant Pot for like 9 or 10 minutes. Let it set for 10 minutes and did a quick release. I previously cooked the wild rice in the Instant Pot while I was browning the meat. (No fail Wild rice 1 to 4 ratio, rice to water or broth, cook for 15 minutes on high pressure, natural release for 10 minutes, then release pressure, per OrWhateverYouDo.com, it works perfectly). While the meat and mushrooms were cooking, I sautéed the onions, celery and carrots in the beef juices. Then combined all the ingredients! Was really good. Hubby went for seconds. I'm a big fan of wild rice and soup so I knew when I saw this recipe I'd have to try it. I did add a little cooked Barley and a little more broth. Hubby kept raving about how good it was. Thanks for a great recipe that will be a keeper!

      Reply
      • Jo Keohane says

        November 14, 2022 at 9:29 am

        You are clearly a great cook Gwyn - thanks for your detailed notes. So glad you enjoyed this one!!! And thank you for your feedback.

        Reply
        • Debbie says

          January 29, 2023 at 12:20 pm

          5 stars
          I love when someone has a great recipe. I’ve seen where they are insulted when people comment with alternatives. You are both gracious and have good recipes! Thank you!

          Reply
          • Jo Keohane says

            January 29, 2023 at 5:56 pm

            Thank you so much Debbie, that's really nice of you! So glad you've enjoyed the recipes!!

            Reply

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