Tried another recipe from my new cookbook. This soup is wonderful!
1 lb lean ground beef
1 T. olive oil
4 oz. uncooked wild rice
1 large onion, finely chopped
3 c. water-divided
2 T. Tabasco
1 T. Worcestershire
2 T. chicken bouillon granules
3 cans cream of mushroom soup
8 oz package fresh mushrooms,sliced
Brown beef in oil in a large heavy soup kettle.Add wild rice, 1 c. water, tabasco (I did not use), Worcestershire, and bouillon. Simmer, covered, for 30 minutes. Stir often. Add soup, mushrooms and remaining water. Simmer covered 20-30 minutes.
I had to add a little more water, also added a dash of black pepper, because we love pepper!