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Beefy Wild Rice Soup Recipe
Beefy Wild Rice Soup Recipe photo by Taste of Home

Beefy Wild Rice Soup Recipe

Publisher Photo
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.
TOTAL TIME: Prep: 15 min. Cook: 1-1/4 hours
MAKES:10-12 servings
TOTAL TIME: Prep: 15 min. Cook: 1-1/4 hours
MAKES: 10-12 servings

Ingredients

  • 1 pound ground turkey or 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

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.

Directions

  1. 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.
  2. 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).
Originally published as Beefy Wild Rice Soup in Country December/January 2000, p51

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.

Reviews for Beefy Wild Rice Soup

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
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MY REVIEW
Reviewed Jan. 11, 2014

we liked this recipe, although it does need a little help with seasoning. I will make again, but will be adding some garlic, a little onion powder. Also, we think this might taste good with a little swiss cheese on top. Very good!

MY REVIEW
Reviewed Sep. 17, 2012

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!

MY REVIEW
Reviewed Jul. 5, 2011

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!

MY REVIEW
Reviewed Jan. 19, 2011

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

MY REVIEW
Reviewed Jan. 19, 2011

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.

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