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.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 8h15m
Yield 6
Number Of Ingredients 9
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
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Mb Rasal
[email protected]This soup is a must-try for mushroom lovers. It's hearty and flavorful, and the wild rice adds a nice touch.
Chrislene Lindor
[email protected]I'm not a big fan of wild rice, but this soup was still pretty good. The mushrooms and broth were flavorful.
Harun
[email protected]Overall, this is a good soup. It's easy to make and has a nice flavor.
Mhd Ashkar
[email protected]The soup was a bit too thick for my liking. I added some extra broth and it was perfect.
Absar Khan
[email protected]This soup is a bit bland for my taste. I had to add some extra salt and pepper.
Justin Quiros
[email protected]I love the creamy texture of this soup. The mushrooms add a nice umami flavor.
Kaif Waqar
[email protected]This soup is a great way to use up leftover wild rice. It's also a good source of protein and fiber.
chit ko
[email protected]5 stars! Will definitely make again.
Sharma farnichar udhog Zeromail 10
[email protected]Easy to make and incredibly delicious. The wild rice and mushrooms give it a unique and earthy flavor.
Akintayo Bankole
[email protected]This soup is a game-changer! So flavorful and comforting. I added some extra veggies and it turned out perfect.