Ingredients

• 1 pound ground beef
• 1 medium onion, finely chopped
• 4 cups cooked wild rice
• 3 (10.75-ounce) cans cream of mushroom soup
• 3 cups water
• 2 cups sliced fresh mushrooms
• 1/2 cup chopped celery
• 1 (2-ounce) jar Hormel® Real Bacon Pieces
• 1 tablespoon Italian seasoning
• 2 beef bouillon cubes
• 1/2 teaspoon pepper

Directions

1. In Dutch oven or stockpot, cook beef and onion over medium-high heat, stirring frequently, 5 to 8 minutes or until beef is no longer pink; drain well. Add remaining ingredients; cover.
2. Cook soup 45 to 60 minutes or until hot and flavors are blended.