Step 1

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.

Step 2

Season well and add the sliced mushrooms.

Step 3

Sauté a further 5 minutes, stirring occasionally.

Step 4

Stir in the garlic.

Step 5

Add the cut up leftover roast beef and stir gently.

Step 6

Add 5 cups of beef stock, as well as the tomato ketchup and Worcesterhire Sauce. Stir to incorprate.

Step 7

Add 1 cup rinsed wild rice. Bring the soup to a boil then turn down to a simmer. It should be barely bubbling.

Step 8

Add the lid and simmer for around 40 minutes, stirring occasionally, until rice is cooked.

Step 9

Taste and season again.

Step 10

Stir in the heavy cream. Note If you prefer your soup a little thinner, it's fine to add some more stock here too.

Step 11

Serve sprinkled with parsley (garnish optional)