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Beefy Wild Rice Soup

SUBMITTED BY: Marilyn Chesbrough

"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."
RECIPE RATING:
The reviewer gave this recipe 5 stars. This recipe average a 4.2 star rating.
Read Reviews (5)
PREP TIME  15 Min
COOK TIME  1 Hr 15 Min
READY IN  1 Hr 30 Min

SERVINGS

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Servings
 

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 (10.75 ounce) cans condensed cream of mushroom soup, undiluted
  • 1 (4 ounce) can mushroom stems and pieces, drained

DIRECTIONS

  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.
  2. Reduce heat; cover and simmer for 45 minutes. Stir in the soup, mushrooms and remaining water. Cover and simmer for 30 minutes.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 29, 2006 by Duniel
Great with fresh shrooms and topped w/cheese! MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 4, 2006 by Joann S
This soup became a family favorite the first time I made it. Because of the price of wild rice... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 14, 2008 by MINALEWIS
It was good comfort food! I left the onion out!!! MORE
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 27, 2008 by blue eyed CC
I was not too impressed. Where it was edible, it really lacked flavor. It was basically... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 9, 2007 by Swank
I've been using a similar recipe to this for years and LOVE IT!! The difference for mine is... MORE


 
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