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Slow-Cooker Wild Rice and Mushroom Soup

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By Betty Crocker Kitchens
Updated Jan 31, 2011
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Two irresistibly earthy flavors--mushrooms and nutty wild rice--come together perfectly in this soup, simply seasoned with dry soup mix.

Slow-Cooker Wild Rice and Mushroom Soup

  • Prep Time 15 min
  • Total 8 hr 15 min
  • Servings 6
  • Ingredients 9
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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
Make With
Progresso Broth

Instructions

  • Step 
    1
    In 3 to 4-quart slow cooker, layer mushrooms, rice, celery, carrots, soup mix and sugar. Pour water and broth over top.
  • Step 
    2
    Cover; cook on Low setting for 6 to 8 hours.
  • Step 
    3
    About 10 minutes before serving, gently stir thawed peas into soup. Cover; cook an additional 10 minutes or until peas are thoroughly heated.

Nutrition

140 Calories
1g Total Fat
8g Protein
25g Total Carbohydrate
7g Sugars

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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