Slow-Cooker Wild Rice and Mushroom Soup

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

Minutes

Total Time

8:15

Hrs:Mins

Makes

6

(1

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.
Makes 6 (1 1/3-­cup) servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Ingredient Substitution
Instead of beef broth, use 4 cups of your own favorite broth for this recipe.
Kitchen Tip
Use whole-grain wild rice for this soup; rice labeled broken or cracked loses its shape during long slow cooking.
Storage Tip
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:

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