1 lb. lean ground beef
1/2 tsp. salt
1 tbsp. Italian seasoning
1 c. raw wild rice
1/2 tsp. black pepper
4 ribs celery, sliced
2 lg. onions, sliced
1 c. water
3 drops Tabasco sauce
2 tsp. beef bouillon
3 (10 oz.) cans cream of mushroom soup
2 soup cans water

In a large (at least 4 quart) heavy kettle, brown the beef with the salt and Italian seasoning, crumbling the meat as it cooks. Add the wild rice, 1 cup water, Tabasco sauce, bouillon granules, pepper, celery and onion. Simmer, covered, for about 30 minutes. Stir in the soup and cans of water. Cover and simmer another 30 minutes. Serves 8-10.