Soup's On! Beef and Mushroom Soup with Wild Rice

September 28, 2016


Fall is here!  Many herald this as the season of pumpkin-spiced beverages, but for me, tis the season of soups, stews and chilis!!   As soon as the weather gets brisk and the sky goes a little gray, all I want to do is snuggle up on the couch with a cozy blanket and a good movie, and chow down on that most comforting of cuisines, soup.  Soup: the only cure for seasonal affective disorder.  Or just yummy.  Whatever.


(Sidenote: I have tried many pumpkin-spiced coffees, but can’t find any that I don’t find repulsive.  It doesn’t make sense.  I love pumpkin spices.  I love coffee.  But I hate pumpkin-spiced coffee.  If you know of one that isn’t gross, let me know in the comments.  So many seem to derive such pleasure from them and I feel like I’m missing out.)


Let us now return to the world of soup.   This soup started its journey as a dish my mother made for years, meatballs with mushroom sauce and rice.  I continued to make it myself in college and ever-after.  In my twenties, and feeling impatient one day, I realized the dish worked just as well (and cooked faster) if I just browned the ground beef and didn’t bother with making it into meatballs.  It’s not as pretty, but it tastes just as good.


Somewhere along the way, feeling health-conscious, I made the move to brown rice instead of white.  Still just as good.


And recently it hit me: every time I make this dish, my husband and I are always going back to the skillet for one more taste of that delicious sauce.  And I realized I could just cut out the middleman, change a few things, and make this a soup.




  • Baby Bella Mushrooms

  • White Onion

  • Butter

  • Ground Beef

  • Campbell’s Cream of Mushroom Soup

  • Brown or Wild Rice

  • Water

  • Milk

  • Garlic Salt

  • Pepper



  • Sautee approximately ½ cup finely diced white onion and 1 ½ cups chopped mushrooms in 4 tablespoons of butter. 

  • When the onions are transparent, crumble in ½ pound of ground beef and brown, making sure to keep it well crumbled, mixing with the onions and mushrooms.  Season with garlic salt and pepper.

  • Transfer the mixture to a saucepan and add 2 cans of reduced sodium cream of mushroom soup.   Stir in one can of water, and a half can of milk – or to desired consistency.  Season with additional salt as needed.  Heat the soup on medium heat until it boils, then let simmer for 10 minutes on low heat.

  • Prepare wild rice.  I used 2 Success Rice individual, microwavable portions of brown and wild rice, since it’s hard to find prepared wild rice without additional seasoning added in.  I pretty much only use boil in the bag or microwavable rice because - why resist progress?

  • Add rice to soup at the last minute, or serve soup with a large dollop of rice in the center. 


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