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Beef and Wild Rice Soup

1 pound ground beef or stew meat, cut into small chunks
4 celery stalks, chopped
4 carrots, chopped
1 onion, chopped
2 tablespoons oil
1 (32 ounce) box chicken stock
2 cups non-dairy creamer
1 (15 ounce) can mushroom pieces, drained
1 box long grain and wild rice, spice package discarded
Salt and pepper to taste

Sauté meat, celery, carrots and onion in oil until meat is no longer pink. Drain off oil and fat. Add the remaining ingredients and bring to a boil. Reduce heat and simmer for 5 to 10 minutes.