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1 lb. ground beef
1/2 tsp. Italian seasoning
6 c. water, divided
2 large onions, chopped
3 ribs celery, chopped
1 c. uncooked wild rice
2 tsp. beef bouillon granules
1/2 tsp. pepper
1/4 tsp. hot pepper sauce
3 (10 3/4 oz.) cans condensed cream of mushroom
soup (undiluted)
1 (4 oz.) can mushroom stems and pieces, drained

In a Dutch oven or soup kettle, cook beef and Italian
seasoning until meat is no longer pink; drain. Add 2 cups water,
onions, celery, rice, bouillon, pepper and hot pepper 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. Yields 10 to 12 servings (3 quarts).

Note: Try this with ground turkey and reduced fat soup.

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