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Wild Rice And Mushroom Soup

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Serves/Makes: 6
Ready in: > 5 hrs

  • 1 pound small whole mushrooms, halved
  • 1/2 cup uncooked whole-grain wild rice
  • 1 medium stalk celery, cut into 1/2" pieces
  • 2 medium carrots, cut into 1/2" pieces
  • 1 envelope onion mushroom soup mix
  • 1 tablespoon sugar
  • 1 cup water
  • 1 container (32 ounce size) beef broth
  • 1 cup frozen sweet peas, thawed

In a 3-4 quart slow cooker, layer mushrooms, rice, celery, carrots, soup mix and sugar. Pour water and broth over top.

Cover; cook on Low setting 6 to 8 hours.

About 10 minutes before serving, gently stir thawed peas into soup. Cover; cook 10 minutes longer or until peas are thoroughly heated.


Recipe Source: cdkitchen.com

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