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Steps
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.
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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.
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Nutrition Facts
Serving Size:1 1/3 Cups
Calories
140
Calories from Fat
10
Total Fat
1g
2%
Saturated Fat
0g
0%
Cholesterol
0mg
0%
Sodium
1130mg
47%
Total Carbohydrate
25g
8%
Dietary Fiber
4g
16%
Sugars
7g
Protein
8g
% Daily Value*:
Vitamin A
76%
76%
Vitamin C
6%
6%
Calcium
4%
4%
Iron
10%
10%
Exchanges:
1 1/2 Starch; 1 Vegetable;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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