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1 lb lean ground beef

1/2 t italian seasoning

6 C water divided

2 large onoins chopped

1 C uncooked wild rice

2 t beef bouillon granules

1/2 t pepper

1/4 t hot pepper sauce

3 cans (10.75oz each) cream of mushroom soup

1 can (4oz) musroom pieces and stems drained

Beefy wild rice soup


  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 sauce; bring to a boil.
  2. Reduce the heat; cover and simmer for 45 minutes. Stir in the soup, mushrooms and remaining water. Cover and simmer for 30 more minutes.
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