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Beefy Wild Rice Soup Recipe

Beefy Wild Rice Soup Recipe

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 YIELD:10-12 servings


  • 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


  • 1. 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).

Nutritional Facts

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

Reviews for Beefy Wild Rice Soup

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Reviewed 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."

Reviewed 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."

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!"

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!"

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!"

jennifer nylen
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."

jennifer nylen
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."

Reviewed Jan. 9, 2011

"I added some mild italian sausage. Very good!"

Reviewed Dec. 26, 2009

"This soup is excellent! I used 90% lean ground beef, fat free mushroom soup and only one large onion."

Reviewed Feb. 6, 2008

"I knew I liked the taste of wild rice but I had never cooked with it until I tried this recipe. My family wasn't familiar with wild rice so I had some trepidation about whether they would like it; but I needn't have worried because they loved it!"

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