8 cups gf beef stock 1/2 cup long grain rice 2 sprigs of thyme 1-1/2 teaspoons chopped fresh thyme 2 sprigs of oregano 1-1/2 teaspoons chopped fresh oregano 1 Tablespoon unsalted butter 1 onion, diced 2 cloves garlic, chopped 1/2 pound mixed mushrooms, stems discarded and caps cut in half 2 Tablespoons olive oil 1 pound stew meat cut into 1" pieces 2 sprigs parsley 2 Tablespoons kosher salt Fresh ground pepper 2 Tablespoons orange juice
In a large saucepan bring stock, rice, thyme and oregano sprigs to a boil. Cover, reduce heat to a simmer and cook for 30 minutes.
In a medium skillet melt butter over low heat. Add onion and cook and stir for 10 minutes. Add garlic and mushrooms and cook and stir for another 10 minutes. Add 1/2 cup water and cook until all water has evaporated. Remove herb sprigs from rice mixture and add in mushroom mixture. Simmer for 15 minutes.
Add oil to skillet over medium-high heat. When hot, add meat and brown on all sides.
Add browned meat to soup and simmer for 10 minutes. Add remaining thyme and oregano; simmer for another 5 minutes.
Remove from heat and season to taste with salt and pepper. Let sit for 5 minutes and add orange juice. Serve immediately.
We added 1 cup frozen corn for a little variety, but the soup is great without it.