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Beefy Wild Rice Soup Recipe

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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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10-12 Servings
Prep: 15 min. Cook: 1-1/4 hours

Ingredients

1 pound ground beef
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 or soup kettle, 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).

Nutrition 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.

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

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Reviews for Beefy Wild Rice Soup (1)