What You Need:

1 lb. whole mushrooms, halved
1/2 C uncooked wild rice
1 stalk celery, chopped
2 carrots, chopped
1 (1.8 oz) envelope onion soup mix
1 T sugar
1 C water
1 (32 oz) can beef broth
1 C frozen sweet peas, thawed

How to Make It:

Layer the ingredients into a 6qt. crock pot starting with the mushrooms.
Add the rice, then the celery and carrots.
Sprinkle in the dry soup mix and the sugar.
Pour the water over the top of the ingredients and do not stir.
Pour the can of beef broth over the top of all the ingredients and do not stir.
Cover and cook on the low temperature setting for 7 hours.
Uncover and stir in the thawed peas.
Recover and continue cooking on low for 15 minutes or until the peas are tender.

Serving Size: 6

Tips:

Have a lot of leftovers? That’s okay this soup can be place in airtight containers and frozen for up to 6 months and still remain fresh.