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2 ounces lean ground beef |
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1 medium yellow onion, chopped (about 1 cup) |
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1 cup sliced mushrooms |
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1 cup sliced carrot |
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3 cloves garlic, minced |
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1/2 teaspoon salt |
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1/4 teaspoon black pepper |
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8 cups reduced-sodium beef broth |
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1 teaspoon dried sage |
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2 bay leaves |
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1 cup wild rice |
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2 tablespoons chopped fresh parsley |
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Spray a large saucepan with vegetable cooking spray. Heat saucepan over medium heat. Add beef to saucepan. Cook, stirring constantly, until browned, about 5 minutes.
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Add onion, mushrooms, and carrot to saucepan. Cook, stirring, until vegetables are tender, about 7 minutes. Add garlic, salt, and pepper. Cook, stirring, for 1 minute longer. |
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Add broth, sage, and bay leaves to saucepan. Add rice. Reduce heat to medium-low. Cover and cook until rice is tender, about 45 minutes. Remove bay leaves.
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Place one third of soup in a blender or food processor fitted with the metal blade. Process until smooth. Return puree to saucepan. Stir in parsley. Ladle soup into individual serving bowls. Serve immediately. |
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