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Beefy Wild Rice Soup
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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
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).
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Printed from tasteofhome.com Sep 7, 2008Copyright Reiman Media Group, Inc © 2008 |