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
Preparation
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.
