Beefy Wild Rice Soup
  • Servings: 10-12
  • 1 pound ground beef
  • 1/2 tsp. Italian seasoning
  • 6 cups water, divided
  • 2 large onions, chopped
  • 3 celery ribs, chopped
  • 1 cup uncooked wild rice
  • 2 tsp. beef bouillon granules
  • 1/2 tsp. pepper
  • 1/4 tsp. hot pepper sauce
  • 3 cans (10-3/4 oz. each) condensed cream of mushroom soup
  • 1 can (4 oz.) mushroom stems and pieces, drained (I can't find 4 oz. containers of stems and pieces so I use a 10 oz. can)
  1. In Dutch oven or soup kettle, cook beef and Italian seasoning over medium heat until meat is no longer pink; drain.
  2. Add 2 cups water, onions, celery, rice, bouillon, pepper and hot pepper sauce; bring to boil. Reduce heat; cover and simmer for 45 minutes. Stir in soup, mushrooms and remaining water. Cover and simmer for 30 minutes.
  3. Yield: 10-12 servings (3 quarts)
  4. Marlene
I stock up on wild rice because I love it and then look for recipes so that I can use it.