North American Limousin Foundation Food Friday: Creamy Beef and Wild Rice Soup

Our next NALF Food Friday comes from Wieczorek Limousin in Mount Vernon, SD. There is nothing that screams comfort food after a long day of working Limousin cattle quite like soup. It will warm you up after a cold day and keep those bellies full and happy. We are sure looking forward to trying this soup recipe; Leanne said that the original recipe called for chicken, but Curt prefers it with beef.


2 Tbsp butter
1 cup diced onion
1 cup diced carrots
1 cup diced celery
1 ½ cups chicken broth
1 ½ cups beef broth
2 cups cooked meat
¾ cup long grain & wild rice
1 tsp salt
½ tsp pepper
2 tsp parsley
2 Tbsp cornstarch
2 Tbsp water
4 oz. cream cheese, cubed
1 cup milk
1 cup half & half


  1. Brown your meat with your favorite beef seasoning in a frying pan.
  2. In an instant pot, use the sauté setting and melt butter. Add the veggies and cook for 5 minutes.
  3. Add broth, browned beef, wild rice and seasonings. Lock lid. Do HP for 5 minutes. When the timer beeps, wait 5 minutes and then do a quick pressure release.
  4. In a small bowl, dissolve cornstarch in water. Select sauté and stir the mixture in. Add cream cheese and stir until melted. Add liquid and heat through. Don’t bring it to a boil. You can also make it with cooked cubed chicken and using only chicken broth.
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