Beefy Wild Rice Soup
1 lb. ground beef
1/2 tsp. Italian seasoning
6 C. water, divided
2 large onions, chopped
3 celery ribs, chopped
1 C. uncooked wild rice
2 tsp. beef bouillon granules
1/2 tsp. pepper
1/4 tsp. hot sauce
3 cans condensed cream of mushroom soup, undiluted
1 can (4 oz) mushroom stems and pieces, drained
In a Dutch oven or soup kettle, 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.
Reduce heat, cover and simmer for 45 minutes.
Stir in the soup, mushrooms and remaining water. Cover and simmer for 30 minutes.
Serves 10-12 (3 quarts)
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