This rich and hearty slow cooked soup is made with wild rice, fresh mushrooms, celery, carrots, onion soup mix, beef broth, and peas.
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.
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reviews & comments
July 9, 2022
This is excellent!! The reviewer that suggested adding A1 sauce was spot on!! I didn't add it to the whole thing, just put a couple teaspoons on the top of my bowl, and gradually mixed it with every bite taken. A1 sauce definitely kicks it up many notches!!
August 29, 2017
I also add 1-2 tablespoons for A1 sauce to some added twang.
August 20, 2014
We're not vegetarians but just one note, if you sub vegetable broth for the beef broth make sure to check your soup mix and make sure it doesn't contain any meat products. That said, this is a great recipe. I made it as written. I have started using my crock pot any time I need to cook wild rice because it just gets more tender than cooking on the stove top in my experience. I like wild rice but it often has too much bite for my preference so I like it softer and the crock pot yields those results.
December 5, 2013
The beef broth gives this a lot of rich flavor that is absorbed by the wild rice. It's a fantastic recipe. The rice was perfectly cooked and everything was very flavorful. You can easily make this vegetarian by substituting a vegetarian broth for the beef broth.
March 4, 2009
Vegetarian family LOVED it!!!!!!!