Limousin Latest

NALF Food Friday: Creamy Beef and Wild Rice Soup

Published February 10, 2023

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.

Limousin cattle deliver to your bottom line. With superior genetics, a simple crossbreeding plan and state-of-the-art selection tools, the Limousin breed will serve profit-minded cow/calf producers. In today’s competitive markets, taking advantage of all available opportunities is key. The Limousin breed offers a variety of options from Fullblood to Purebred to the Lim-Flex® hybrid (Limousin x Angus cross) to match your program’s needs and market goals. Crossbreeding for the right blend of muscle, maternal ability and profit is easy with Limousin seedstock.