Description
A comforting wild rice mushroom soup made in a slow cooker.
Ingredients
Scale
- 1/4 cup unsalted butter
- 1 cup wild rice blend
- 4 ounces mushrooms (finely diced)
- 6 green onions (diced)
- 2 cups reduced sodium vegetable or beef stock
- salt and pepper (to taste)
Instructions
- Melt the butter in a medium pan over medium heat.
- Once the butter has melted, add the wild rice and toast until lightly browned.
- Place the mushrooms and green onions to the same pan and saute over medium heat for 2-3 minutes or until the mushrooms start to cook.
- Put the mixture and vegetable/beef stock into a 2-quart or larger slow cooker, cover, and cook on high for 3 hours.
- Stir and season with salt and pepper, to taste.
- Serve warm.
Notes
- This soup is great for meal prep and can be easily reheated.
- Feel free to add additional vegetables or herbs for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 3 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 1g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 15mg