Slow-Cooker Wild Rice and Mushroom Soup

Name: Slow-Cooker Wild Rice and Mushroom Soup
Prep time: 15 min
Total time: 8 h 15 min
Yield: 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 frozen sweet peas, thawed

4 Ratings

1 Reviews

0 Questions

Prep 15 min
Total 8 hr 15 min
Servings 6

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

By Betty Crocker Kitchens

Updated January 31, 2011

Make With

Progresso Broth

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 frozen sweet peas, thawed

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.

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.