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.

  • prep time 15 min
  • total time 8 hr 15 min
  • ingredients 9
  • servings 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 beef broth
1
cup Green Giant® Frozen Sweet Peas, thawed
  • 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

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