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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. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |