Cozy up to a bowl of hearty Wild Rice Hamburger Soup that's packed with savory flavors and wholesome ingredients. Bring together the rich taste of wild rice with the classic appeal of ground beef, all simmered in a flavorful broth with vegetables and aromatic spices. Add the rich and earthy taste of wild rice, not only to soups, but also in cold dishes like my Chicken Wild Rice Salad.
Try a lighter version of this soup with my Beef and Rice Soup, where a beefy broth is poured over precooked rice like my Buttered Garlic Rice. Make my Italian Meatball Soup or my Bacon and Mushroom Pasta recipe for more comforting dishes.
What you will need
- Onion
- Garlic
- Carrot
- Cremini Mushroom
- Ground Beef
- Beef Broth
- Wild Rice
- Dried Oregano
- Salt
- Celery Seeds
- Onion Powder
See recipe card for quantities.
Make Wild Rice Hamburger Soup
Mince the garlic, sliced the mushrooms and dice the onion.
Drizzle the olive oil in a large Dutch oven on medium heat, and cook the onions, mushrooms and garlic.
Add the oregano, onion powder, salt and celery seeds to the veggies.
Add the ground beef to the Dutch oven. Break it up and cook it until brown.
Add the beef broth to the pot with the wild rice.
Bring the soup up to a simmer, then lower the heat to low. Place the lid on the Dutch oven and cook the rice, about 40 minutes.
Add the cans of mushroom soup concentrate once the rice is cooked through.
Stir everything together and bring it back to a simmer. Adjust seasoning with salt and pepper as needed.
Substitutions and Variations
- Soup Concentrate - Substitute Cream of Mushroom Soup with Cream of Broccoli or Cream of Celery. Know that this might change the final taste of the soup.
- Vegetables - Add celery or broccoli to this soup for more veggies.
- Ground Meat - Replace the ground beef with the same amount of ground turkey or ground chicken.
Storage
Portion out leftover Wild Rice Hamburger Soup in airtight containers and place in the fridge for 2-3 days. Place in the freezer for up to a month.
Recipe
Wild Rice Hamburger Soup
Ingredients
- 2 tablespoon Olive Oil
- ½ large White Onion diced
- ⅓ cup Carrot finely diced
- 4 cloves Garlic minced
- 8 pieces Cremini Mushrooms halved and sliced
- 1 teaspoon Salt
- 2 teaspoon Dry Oregano
- ½ teaspoon Celery Seed
- 1 teaspoon Onion Powder
- 500 grams Ground Beef
- 900 ml Beef Broth
- 1 cup Water
- 1 cup Wild Rice
- 2 cans Cream of Mushroom Soup Concentrate
Instructions
- Place a large Dutch oven on medium heat. Drizzle in the olive oil.
- Add the onion, and garlic to the oil. Cook until the onions are translucent. Add the carrot and mushroom and cook until the mushrooms have reduced.
- Add the ground beef to the Dutch oven. Crumble it up and cook it until brown. Add the salt, onion powder, celery seed, and oregano.
- Pour the broth, the water, and the wild rice into the Dutch oven. Turn the heat up to medium-high.
- Bring the soup to a simmer. Place the lid on the Dutch oven and turn the heat to low. Cook for 40 minutes, or until the rice is cooked.
- Add the two cans of cream of mushroom contrate to the pot. Mix the soup until well blended and bring to a simmer.
- Let simmer for a few minutes. Adjust seasoning with salt and pepper and then serve.
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