SLOW-COOKER WILD RICE AND MUSHROOM SOUP

Slow-Cooker Wild Rice and Mushroom Soup image

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

Provided by By Betty Crocker Kitchens

Categories Entree

Time 8h15m

Yield 6

Number Of Ingredients 9

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:

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

Nutrition Facts : Calories 140, Carbohydrate 25 g, Cholesterol 0 mg, Fiber 4 g, Protein 8 g, SaturatedFat 0 g, ServingSize 1 1/3 Cups, Sodium 1130 mg, Sugar 7 g