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. MORE+ LESS-

By Betty Crocker Kitchens

January 31, 2011

lb. small whole mushrooms, halved

1/2

cup uncooked whole-grain wild rice (not cracked or broken)

medium stalk celery, cut into 1/2-inch pieces

medium carrots, cut into 1/2-inch pieces

envelope onion mushroom soup mix (from 1.8-oz. pkg.)

tablespoon sugar

cup water

(32-oz.) container Progresso™ beef broth

cup frozen sweet peas, thawed

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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.

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.