Average Rating: 4.9TOTAL TIME: Prep: 15 min. Cook: 1-1/4 hours
YIELD: 10-12 servings (3 quarts).Ingredients
- 1 pound ground 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
Instructions
- 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.
Nutrition Facts
1 cup: 166 calories, 6g fat (2g saturated fat), 26mg cholesterol, 372mg sodium, 17g carbohydrate (2g sugars, 2g fiber), 11g protein.