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.

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( 4 Ratings)

4 Ratings

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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

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Directions

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

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.

Got questions? Our experts have the answers. Ask Betty now.