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
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. Yield: 10-12 servings (3 quarts).
