Best Beefy Wild Rice Soup Recipes

BEEFY WILD RICE SOUP

Beefy Wild Rice Soup image

Living in central Wisconsin, we experience many days of snow and cold temperatures. I like to prepare soup often, especially this one. My family loves it. -Marilyn Chesbrough, Wautoma, Wisconsin

Provided by Taste of Home

Categories Lunch

Time 1h30m

Yield 12 servings (3 quarts).

Number Of Ingredients 11

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

Steps:

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. , Reduce heat; cover and simmer for 45 minutes. Stir in the soup, mushrooms and remaining water. Cover and simmer for 30 minutes.

Nutrition Facts : Calories 166 calories, Fat 6g fat (2g saturated fat), Cholesterol 26mg cholesterol, Sodium 372mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 2g fiber), Protein 11g protein.

BEEFY WILD RICE SOUP

Beefy Wild Rice Soup image

Cozy up to a bowl of rich beefy wild rice soup you can make in about 30 minutes.

Provided by By Betty Crocker Kitchens

Categories Lunch

Time 35m

Yield 6

Number Of Ingredients 10

Ingredients

1 1/2 lb. lean ground beef
1/2 cup chopped onion (1 medium onion)
3/4 cup shredded carrot
2 (10 3/4-oz.) cans condensed cream of potato soup
1 (15-oz.) can cooked wild rice, drained
1 1/2 cups half-and-half
1 (14-oz.) can beef broth
1/2 teaspoon salt
1/4 cup slivered almonds, toasted, if desired
2 tablespoons chopped fresh chives, if desired

Steps:

In Dutch oven, cook ground beef and onion over medium-high heat for 5 to 7 minutes or until beef is thoroughly cooked, stirring frequently. Drain.
Add carrot, soup, wild rice, half-and-half, broth and salt; mix well. Reduce heat; simmer 20 to 25 minutes or until soup is bubbly and thoroughly heated, stirring frequently. Garnish individual servings with almonds and chives.

Nutrition Facts : Calories 470, Carbohydrate 33 g, Cholesterol 95 mg, Fat 2, Fiber 2 g, Protein 28 g, SaturatedFat 12 g, ServingSize 1 1/3 Cups, Sodium 1550 mg, Sugar 6 g

BEEFY WILD RICE SOUP

Beefy Wild Rice Soup image

Make and share this Beefy Wild Rice Soup recipe from Food.com.

Provided by 55tbird

Categories < 4 Hours

Time 1h35m

Yield 10 serving(s)

Number Of Ingredients 11

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

Steps:

In a dutch oven or soup kettle, 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.
Reduce heat; cover and simmer for 45 minutes.
Stir in the soup, mushrooms and remaining water.
Cover and simmer for 30 minutes or until heated through.

Nutrition Facts : Calories 254.9, Fat 12.6, SaturatedFat 4, Cholesterol 30.9, Sodium 926.1, Carbohydrate 22.9, Fiber 2.4, Sugar 4, Protein 13.3

BEEFY WILD RICE SOUP

Beefy Wild Rice Soup image

Living in central Wisconsin, we experience many days of snow and cold temperatures. I like to prepare soup often, especially this one. My family loves it. -Marilyn Chesbrough, Wautoma, Wisconsin

Provided by @MakeItYours

Number Of Ingredients 11

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

Steps:

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. , Reduce heat; cover and simmer for 45 minutes. Stir in the soup, mushrooms and remaining water. Cover and simmer for 30 minutes.