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Beefy Wild Rice Soup

4.9 | 10 Reviews
Total Time:Prep: 15 min. Cook: 1-1/4 hours

By Taste Of Home Editorial Team

Recipe by Marilyn Chesbrough

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jun. 30, 2023

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. —Marilyn Chesbrough, Wautoma, Wisconsin

TEST KITCHEN APPROVED

Beefy Wild Rice Soup

4.9 | 10 Reviews Add your review
Yield:12 servings (3 quarts)
Prep:15 min
Cook:1 hour 15 min
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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 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
  • 1 can (4 ounces) mushroom stems and pieces, drained
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Directions

  1. In a Dutch oven, 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.

Nutrition Facts

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