Beef, wild rice, and winter vegetable soup from Savoring the Seasons of the Northern Heartland: 200 Recipes Blending Bold, New Flavors with the Traditional Foods of the Upper Midwest by Beth Dooley and Lucia Watson

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Notes about this recipe

  • anya_sf on December 16, 2022

    The head note says this recipe was designed to use whatever roots the cook had stored, so I used a sweet potato, a turnip, some carrots, and celery. The broth was part homemade beef stock, part reduced sodium beef Better than Bouillon. I had more beef (3 cooked short ribs) which I added with the stock, since I figured they could handle more simmering. The result was a richly-flavored, hearty-not-heavy, delicious soup.

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