- 1 pound ground beef
- 1/2 tsp. salt
- 1 tbsp. Italian seasoning
- 1 cup Wild Rice
- 1 cup beef stock
- 3 drops Tabasco
- 1/2 tsp. freshly ground black pepper
- 4 ribs celery, sliced
- 2 large onions, coarsely chopped
- 1 clove of garlic, minced
- 3 (101/2-oz) cans of cream of mushroom soup
- 2 soup cans of beef broth (in addition to the one cup above)
Here in Northern California we basically only have two seasons. The dry season (aka spring, summer, early fall) and the rainy season (late fall, winter, into spring). Like many here by time the summer has wound down and fall is starting, I am ready for a change from the dry weather to the rainy and cooler weather.
Today is warm (the windows are wide open this evening) but starting tomorrow the temps are to drop and we are to have a cool weekend with a slight chance of rain Friday night and Saturday morning. Well, I tell you, I am digging this change in weather and where many people may be going "oh no", I am going "YES!"
So I am thinking Saturday would be a good day to make soup...a hearty fall/winter type of soup. In a cookbook by Beth Anderson called Wild Rice For All Seasons (purchased in Maiden Rock, WI in 1988) I found a recipe that I think I will try to adapt to my crock pot:
In a heavy frying pan brown the beef with the salt and Italian seasoning, crumbling the meat as it cooks. Add to the crock pot.
Combine the remaining ingredients (9) and then pour over beef and cover on crock pot. Cook on low 8 - 10 hours.
II may hadd a couple of shredded carrots as well. Then for the last hour of cooking, add a large can of mushroom stems and pieces). Serve 8 to 10 (so a lot of this may go into the freezer for those cold rainy
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