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Wild Rice Soup

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.'"

Rating: This weblink has been rated 2 times with an average star rating of 5.0 Read Reviews (2)

Rate/Review | 81 people have saved this

Prep Time:
10 Min
Cook Time:
10 Min
Ready In:
20 Min

Servings  (Help)

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Original Recipe Yield 8 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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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 1, 2009 by QUICKCOOKER1 
Fast, easy and tastes excellent! Thanks so much for this recipe. The whole family loved... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 21, 2009 by MaryAnne 
This is such an easy recipe, I will be making it many times this winter. I did omit the... MORE

 
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