Slow-Cooker Wild Rice and Mushroom Soup

Two irresistibly earthy flavors--mushrooms and nutty wild rice--come together perfectly in this soup, simply seasoned with dry soup mix.

  • Prep Time 15 min
  • Total Time 8 hr 15 min
  • Servings 6

Ingredients

1
lb. small whole mushrooms, halved
1/2
cup uncooked whole-grain wild rice (not cracked or broken)
1
medium stalk celery, cut into 1/2-inch pieces
2
medium carrots, cut into 1/2-inch pieces
1
envelope onion mushroom soup mix (from 1.8-oz. pkg.)
1
tablespoon sugar
1
cup water
1
(32-oz.) container Progresso™ beef broth
1
cup Green Giant™ Frozen Sweet Peas, thawed

  • 1 In 3 to 4-quart slow cooker, layer mushrooms, rice, celery, carrots, soup mix and sugar. Pour water and broth over top.
  • 2 Cover; cook on Low setting for 6 to 8 hours.
  • 3 About 10 minutes before serving, gently stir thawed peas into soup. Cover; cook an additional 10 minutes or until peas are thoroughly heated.

Expert Tips

Instead of beef broth, use 4 cups of your own favorite broth for this recipe.

Use whole-grain wild rice for this soup; rice labeled broken or cracked loses its shape during long slow cooking.

Homemade soup makes a great lunch to tote to school or work. Transfer leftover cooled soup to single-serving plastic freezer containers and freeze for up to 6 months. Reheat the soup in the microwave.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 1/3 Cups
Calories
140
(
Calories from Fat
10),
% Daily Value
Total Fat
1g
1%
(Saturated Fat
0g,
0%
),
Cholesterol
0mg
0%;
Sodium
1130mg
1130%;
Total Carbohydrate
25g
25%
(Dietary Fiber
4g
4%
  Sugars
7g
7%
),
Protein
8g
8%
;
% Daily Value*:
Vitamin A
76%;
Vitamin C
6%;
Calcium
4%;
Iron
10%;
Exchanges:
1 1/2 Starch; 1 Vegetable;
Carbohydrate Choices:
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.