Beef and Wild Rice Soup

Submitted by John Skrable

"This is my personal favorite everyday, day off, soup. Excellent with a salad."

 

• Ready In: 3hrs 10mins
• Ingredients: 15
• Serves: 4

ingredients

• 2 (19 ounce) cans Campbell's beef and barley soup
• 2 tablespoons wild rice
• 1 tablespoon dried vegetable flakes
• 1 stalk finely diced celery or 3 pinches celery seeds
• 1⁄2 teaspoon dried basil
• 1 pinch dried oregano
• 1 pinch dried marjoram
• 1 teaspoon minced fresh parsley, if you have it (I don't care for dried parsley)
• 2 dashes Tabasco sauce
• 1 pinch cayenne pepper
• 3 pinches salt
• black pepper
• 2 bay leaves
• 1 garlic clove, pressed
• 1 dash Worcestershire sauce

directions

1. Add all ingredients, except the Worcestershire sauce (add it later), to a saucepan.
2. Add 2 & 1/2 soup cans of water.
3. Bring to a full roiling boil.
4. Stir it well, and reduce heat to simmer.
5. Cover.
6. Simmer for 2 & 1/2 hours. Remove bay leaves after 2 hours. It takes that long for the wild rice.
7. Stir occasionally.
8. Serve with warm bread, and butter.
9. Also excellent with simply crushed, saltine crackers.
10. Enjoy.