Beef & Wild Rice Soup With Winter Vegetables

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Fine Cooking
Nutrition per serving    (USDA % daily values)
CAL
267
FAT
21%
CHOL
22%
SOD
6%

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Ingredients for 8 servings

1 lb. boneless beef chuck, cut into 3/4-inch cubes

1 tsp. dried thyme

1 cup full-bodied red wine

Kosher salt and freshly ground black pepper

1 cup 1/2-inch diced medium purple turnip

2 Tbs. tomato paste

2 cups 1/2-inch diced butternut squash (from a small squash, about 1-1/2 pounds)

2 Tbs. unsalted butter or bacon fat

8 cups homemade or low-salt canned chicken broth

1/4 cup chopped fresh flat-leaf parsley

1 medium yellow onion, cut into 1/3-inch dice

1 cup wild rice, rinsed

2 cloves garlic, minced

1 bay leaf

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