ONE POT
This soup makes me long for sitting in a rocking chair in a cabin in the forest. Its earthy and savory, yet so easy to make, which is why it’s a staple at hunting camp. I can easily transport the ingredients and whip it up in a flash. If you are going to make this at hunt camp, swap out the beef broth for water and 2 teaspoons beef bouillon granules. I also like to use mushrooms that I have foraged—any variety of edible mushrooms will do.
Prep Time:
15 minutes
Cook Time:
1 hour 20 minutes
Serves:
8 to 10
2 tablespoons vegetable oil
4 ounces mushrooms, chopped
1 pound ground venison
1 teaspoon Italian seasoning
6 cups beef broth, divided
3 celery stalks, finely diced
2 large onions, thinly sliced
1 carrot, finely diced
1 cup uncooked wild rice
1 tablespoon Worcestershire sauce
½ teaspoon freshly ground black pepper
½ teaspoon
Tabasco (optional)
3 (10.75-ounce) cans condensed cream of mushroom soup
1.
In a 5-quart Dutch oven over medium-high heat, combine the oil, mushrooms, ground venison, and Italian seasoning. Cook, stirring with a wooden spoon to break the meat into small pieces, until the meat is no longer pink, 5 to 7 minutes.
2.
Add 2 cups of the broth, the celery, onions, carrot, wild rice, Worcestershire sauce, pepper, and Tabasco (if using). Bring to a boil. Reduce the heat to medium-low, cover, and simmer for 45 minutes.
3.
Stir in the condensed soup and remaining 4 cups broth. Cover and let simmer for 30 minutes or until the rice is cooked.