Hearty Wild Rice Soup
Total TimePrep/Total Time: 20 min.
Makes8 servings (about 2 quarts)
- 1 pound ground beef
- 4 celery ribs, chopped
- 2 large onions, chopped
- 3 cups water
- 1 can (14-1/2 ounces) chicken broth
- 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
- 1 package (6-3/4 ounces) quick-cooking long grain and wild rice mix
- 5 bacon strips, cooked and crumbled
- In a Dutch oven, cook beef, celery and onions over medium heat until beef is no longer pink and vegetables are tender, breaking up beef into crumbles; drain.
- Stir in water, broth, soup, rice mix and contents of the seasoning packet. Bring to a boil. Reduce heat; simmer, covered, 5 minutes or until heated through. Top servings with bacon.
Nutrition Facts1 cup: 268 calories, 11g fat (4g saturated fat), 43mg cholesterol, 909mg sodium, 25g carbohydrate (4g sugars, 2g fiber), 17g protein.
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Jan 2, 2019
Loved this soup. I did add a cup of cooked basmati just to bulk it up a bit. I couldn't find the rice it called for so used a box of Wild Rice Rice-a-Roni which I thought was probably close to what was called for.
Mar 30, 2014
This IS a good recipe, I had some leftovers and made it into this soup, I added onion soup mix also for flavor, it turned out great! Thank you for this!
Jan 5, 2014
I didn't have quick-cooking wild rice, so I made the rice ahead of time and separately, and then cut the amount of water to compensate. It was tasty and creamy. We enjoyed it, and I would make it again.
Dec 8, 2013
Great soup. I used a Basmati wild rice packet from Trader Joe's. Next time I will try sausage ot ground turkey/chicken as the protein. We added in some salt and pepper, but just to our liking. This soup didn't last two days in our house. Thanks for sharing this with us.
Oct 18, 2013
My family really enjoyed the soup! I confess that I used some wild rice pilaf that I had already cooked and in the freezer. I did add some sliced carrot, and a bit of powdered coffee creamer , 2 Tbl cornstarch in 1 /2 cup water to thicken the broth- just because we like a creamy texture-but we loved it.
Oct 6, 2013
I didn't really like this soup that much. It came out too mushy and took up all the juice and just basically tasted like glorified wild rice. Perhaps it was because I didn't get the quick cooking rice. I had to cook mine 20 min. To get the rice done.
Oct 5, 2013
I was excited by the ease and heartiness of this recipe, but it fell a little flat. I made excatly to recipe, and it really seemed to need more spice and additional vegetables. My family ate it, but we all agreed I would like not make again.
Sep 15, 2013
This soup is fantastic! I like a creamier texture, so I added an extra can of cream of mushroom soup. I would also reduce the amount of water used. I added fresh mushrooms to the vegetables and topped it with mozzarella cheese instead of bacon! We will definitely be keeping this recipe handy for quick, tasty winter meals!
Sep 4, 2013
I made this soup for dinner tonight and everyone liked it, although I had to use 2 packages of rice mix. I will make it again, but next time add chopped carrots and sliced mushrooms and maybe use chicken instead of ground beef.
Sep 4, 2013
I made this soup last night for friends and family. It was a hit. Fall is in the air and it warmed us up nicely. The bacon on top was a nice touch.