Beefy Wild Rice Soup

Best of Country Cooking 2002 submitted by Marilyn Chesbrough.

• Ready In: 1 hr 35 mins
• Serves: 10

Ingredients

• 1  lb 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 (10 3/4ounce) cans  each  condensed cream of mushroom soup, undiluted
• 1 (4 ounce) can mushroom stems and pieces

Directions

1. In a dutch oven or soup kettle, cook beef and Italian seasoning over medium heat until meat is no longer pink; drain.
2. Add 2 cups water, onions, celery, rice, bouillon, pepper and hot pepper sauce; bring to a boil.
3. Reduce heat; cover and simmer for 45 minutes.
4. Stir in the soup, mushrooms and remaining water.
5. Cover and simmer for 30 minutes or until heated through.