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Wild Rice Soup

SUBMITTED BY: Kathy Herink

"'I tasted this thick and hearty soup at a food fair I helped judge,' writes Kathy Herink of Gladbrook, Iowa. 'It didn't earn a ribbon, but I thought it was a real winner. The original recipe called for uncooked wild rice, but instead I use a quick-cooking rice blend.'"
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PREP TIME  10 Min
COOK TIME  10 Min
READY IN  20 Min

SERVINGS

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Servings
 

INGREDIENTS

  • 1 pound ground beef
  • 2 cups chopped celery
  • 2 cups chopped onion
  • 3 cups water
  • 1 (14.5 ounce) can chicken broth
  • 1 (10.75 ounce) can condensed cream of mushroom soup, undiluted
  • 1 (6.1 ounce) box quick-cooking long grain and wild rice mix
  • 5 bacon strips, cooked and crumbled

DIRECTIONS

  1. In a 3-qt. saucepan, cook beef, celery and onion until beef is browned and vegetables are tender; drain. Add water, broth, soup and rice with contents of the seasoning packet. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Garnish with bacon.
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