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Beefy Wild Rice Soup

Beefy Wild Rice Soup
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.
10-12 ServingsPrep: 15 min. Cook: 1-1/4 hours

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).
Nutrition Facts: 1 serving (1 cup) equals 166 calories,
© Taste of Home 2013

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Beefy Wild Rice Soup (continued)

Nutrition Facts: 6 g fat (2 g saturated fat), 26 mg cholesterol, 372 mg sodium, 17 g carbohydrate, 2 g fiber, 11 g protein.
© Taste of Home 2013