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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 10 |
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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. Ingredients:
1 pound ground turkey or 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 |
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. Yield: 10-12 servings (3 quarts).
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