Wild Rice Hamburger Soup
A filling soup of ground beef and vegetables in a creamy mushroom broth.
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.
Video
Nutrition
Calories: 442kcalCarbohydrates: 17gProtein: 27gFat: 29gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 14gTrans Fat: 1gCholesterol: 77mgSodium: 2088mgPotassium: 638mgFiber: 2gSugar: 1gVitamin A: 1441IUVitamin C: 3mgCalcium: 65mgIron: 4mg
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