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Export 12 ingredients for grocery delivery
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)
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