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Beefy Wild Rice Soup Recipe

Beefy Wild Rice Soup Recipe photo by Taste of Home

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Living in central Wisconsin, we experience many days of snow and cold temperatures. I like to prepare soup often, especially this one. My family loves it.

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Beefy Wild Rice Soup Recipe

Prep: 15 min. Cook: 1-1/4 hours

Yield: 10-12 Servings

15 75 90

Ingredients

1 pound ground beef
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With Johnsonville Italian Sausage.
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1/2 teaspoon Italian seasoning
6 cups water, divided
2 large onions, chopped
3 celery ribs, chopped
1 cup uncooked wild rice
2 teaspoons beef bouillon granules
1/2 teaspoon pepper
1/4 teaspoon hot pepper sauce
3 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
1 can (4 ounces) mushroom stems and pieces, drained

Directions

In a Dutch oven, cook beef and Italian seasoning over medium heat until meat is no longer pink; drain. Add 2 cups water, onions, celery, rice, bouillon, pepper and hot pepper sauce; bring to a boil.
Reduce heat; cover and simmer for 45 minutes. Stir in the soup, mushrooms and remaining water. Cover and simmer for 30 minutes. Yield: 10-12 servings (3 quarts).

Nutritional Facts 1 serving (1 cup) equals 166 calories, 6 g fat (2 g saturated fat), 26 mg cholesterol, 372 mg sodium, 17 g carbohydrate, 2 g fiber, 11 g protein.

Originally published as Beefy Wild Rice Soup in Country December/January 2000, p51

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Reviews for Beefy Wild Rice Soup

Beefy Wild Rice Soup

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(1-7) of 7 reviews

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Reviewed on Sep. 17, 2012 by JRosario

Loved, loved, loved this recipe! I've only made it once, but it was so hearty and delicious I'm definitely going to make it again!

Reviewed on Jul. 05, 2011 by charian

Good but bland. The spices all need to be doubled. Also add onion powder garlic powder and dash of salt! Very good with modifications to flavor!

Reviewed on Jan. 19, 2011 by jennifer nylen

I meant to say the baked chicken was cooked with black pepper and white pepper on both sides before adding it to the soup.

Reviewed on Jan. 19, 2011 by jennifer nylen

I had some ground beef that I wanted to use up and found a winner with this recipe. I used 3 cans of chicken/mushroom soup since I didn't have mushroom soup and it was excellent. I added some cooked chicken also that put it way over the top. I had baked the chicken breasts in some butter and covered them with black pepper and white pepper. Thanks for the recipe.

Reviewed on Jan. 09, 2011 by dimich

I added some mild italian sausage. Very good!

Reviewed on Dec. 26, 2009 by JMU

This soup is excellent! I used 90% lean ground beef, fat free mushroom soup and only one large onion.

Reviewed on Feb. 06, 2008 by FriedaG

I knew I liked the taste of wild rice but I had never cooked with it until I tried this recipe. My family wasn't familiar with wild rice so I had some trepidation about whether they would like it; but I needn't have worried because they loved it!