Minnesota Wild Rice Soup

• 1 lb. ground beef
• 1/2 tsp. salt
• 1 tsp. Italian seasoning
• 1 c. wild rice
• 3 c. water
• 3 drops Tabasco sauce
• 2 tsp. beef bouillon
• 1/2 tsp. pepper
• 4 ribs celery
• 2 large onions
• 3 (10 1/2 oz.) cans cream of mushroom soup
• 2 soup cans water

1. In a heavy, at least 4-quart soup kettle, brown the beef with the salt and Italian seasoning, crumbling the meat as it cooks. Add the wild rice, water, Tabasco sauce, bouillon granules, pepper, celery and onion; simmer about 60 minutes, until rice splits.
2. Stir in the soup and soup cans of water.
3. Cover and simmer another 30 minutes.
4. Adjust seasonings, if desired.
5. If soup is too thick, add more water.
6. May substitute ground turkey.

ground beef, salt, italian seasoning, wild rice, water, tabasco sauce, beef bouillon, pepper, celery, onions, cream of mushroom soup, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1059111 (may not work)