Beef, Wild Rice And Mushroom Soup

• 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)

1. In large Dutch oven, melt butter over medium-high heat.
2. In medium bowl, combine beef tips and flour.
3. Add to melted butter and cook, stirring frequently, until browned, about 5 minutes.
4. Remove beef; set aside.
5. Add onion, celery, carrots and garlic to pan; cook until onion is soft, about 5 minutes.
6. Add mushrooms, sherry, salt and pepper, stirring to scrape brown bits from the bottom of the pan.
7. Stir in rice, broth and beef.
8. Cover, and cook for 5 minutes, or until rice is tender.
9. Garnish with fresh thyme, if desired.
10. Serve immediately.

unsalted butter, beef stew meat, flour, onion, celery, carrot, garlic, baby portabella mushrooms, sherry wine, salt, ground black pepper, wild rice, beef broth, thyme

Taken from www.food.com/recipe/beef-wild-rice-and-mushroom-soup-335344 (may not work)