Wild Rice Soup
"I tasted this thick and hearty soup at a food fair I helped judge," writes Kathy Herink of Gladbrook, Iowa. "It didn't earn a ribbon, but I thought it was a real winner. The original recipe called for uncooked wild rice, but instead I use a quick-cooking rice blend."8 ServingsPrep/Total Time: 20 min.
Ingredients
- 1 pound ground beef
- 2 cups chopped celery
- 2 cups chopped onion
- 3 cups hot water
- 1 can (14-1/2 ounces) chicken broth
- 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
- 1 package (6.75 ounces) quick-cooking long grain and wild rice mix
- 5 bacon strips, cooked and crumbled
Directions
- In a large saucepan, cook the beef, celery and onion over medium heat
- until meat is no longer pink and vegetables are tender; drain.
- Add the water, broth, soup, rice and contents of the seasoning
- packet. Bring to a boil. Reduce heat; cover and simmer for 5 minutes
- or until heated through. Garnish with bacon. Yield: 8 servings
- (about 2 quarts).
Nutrition Facts: 1 serving (1 cup) equals 268 calories, 11 g fat (4 g saturated fat), 43 mg cholesterol, 909 mg sodium, 25 g carbohydrate, 2 g fiber, 17 g protein.