Slow-Cooker Wild Rice and Mushroom Soup

(1)
  1 reviews
  • 15|min prep time
  • 8|hr|15|min total time
  • 9 ingredients
  • 6 servings

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 beef broth
1
cup Green Giant™ Frozen Sweet Peas, thawed

Directions

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

Notes

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Tips

Nutrition Information

Recipe Step Photos

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