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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. —Marilyn Chesbrough, Wautoma, Wisconsin
  • Total Time
    Prep: 15 min. Cook: 1-1/4 hours
  • Makes
    10-12 servings (3 quarts)

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, 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.
Nutrition Facts
1 cup: 166 calories, 6g fat (2g saturated fat), 26mg cholesterol, 372mg sodium, 17g carbohydrate (2g sugars, 2g fiber), 11g protein.

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Reviews

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Average Rating:
  • pi2578
    Mar 3, 2020

    I thought this was delicious. Other than adding some minced garlic, I followed the recipe

  • keepinyouinstitches
    Nov 30, 2016

    I loved it! It has a lot of flavor for such a simple soup. I think sometimes I may add a bit of chopped carrot as well.

  • cooksforpleasure
    Nov 4, 2014

    I made this dish over the weekend for my family and they loved it! I changed the recipe up just a bit. I used 6 cups of beef stock, instead of the water, I added a clove of minced garlic, and I added a cup of sliced carrots. This gave the soup a richness to the flavor. I will definitely make this soup again.

  • meaganteal
    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!

  • glh729
    Aug 4, 2013

    No comment left

  • martinna
    Dec 30, 2012

    No comment left

  • JRosario
    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!

  • charian
    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!

  • jennifer nylen
    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.

  • jennifer nylen
    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.