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Recipe Source: cdkitchen.com
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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
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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