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 Beef and 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.
- 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.
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Leftover Beef and Wild Rice Soup
- 2 tbsp 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 - gluten free if required
- 1 tbsp Tomato Ketchup
- 1 tsp Worcestershire Sauce
- 1 cup Wild Rice - rinse well in a sieve under running water
- ½ cup Heavy Cream
- 1 tbsp Parsley - chopped, optional garnish
- Melt the butter over a medium low heat. in a large Dutch Oven or heavy bottomed saucepan with a lid.
- Fry the onion, celery and carrots in the butter until soft. This should take around 10 minutes.
- Season well and add the sliced mushrooms.
- Sauté for a further 5 minutes, stirring occasionally.
- Stir in the crushed garlic.
- Add the cut up leftover roast beef and stir gently.
- Add the beef stock, as well as the tomato ketchup and Worcestershire sauce. Stir to incorporate.
- Add the 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 if using.
This recipe has been shared with the #CookBlogShare community hosted by MelissaTraub.com