Creamy Mushroom Beef Soup

• 3/4 lb lean ground beef
• 2 (10 3/4 ounce) cans mushroom soup, undiluted
• 1 1/4 cups water
• 1 cup milk
• 1 small beef bouillon cube
• 1/2 teaspoon italian seasoning
• 1/2 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon grated parmesan cheese
• 1 (15 ounce) can diced potatoes, drained or 1 cup instant rice
• 1 (4 ounce) can sliced mushrooms (optional)
• 1/2 - 1 cup mozzarella cheese

1. Brown the beef in a large pot until no longer pink. Drain any excess grease.
2. Mix the rest of the ingredients in with the beef. Cook over medium heat for 20 minutes, stirring occasionally.
3. Note: If using instant rice you made need to put in an additional cup of water.

lean ground beef, mushroom soup, water, milk, italian seasoning, onion powder, garlic, salt, black pepper, parmesan cheese, potatoes, mushrooms, mozzarella cheese

Taken from www.food.com/recipe/creamy-mushroom-beef-soup-382078 (may not work)