It got very warm here today about 45 degrees. This soup warms the soul in three minutes. It takes about eight hours to cook. The flavors are real rich and the wild rice adds a very nice texture to the soup. This recipe would be very easy to make vegan just add vegetable broth. Calorie content is 140 calories for a one cup serving.
Wild Rice and Mushroom Soup
1 lb small whole mushrooms, halved
1/2 cup uncooked whole grain wild rice
1 medium stalk celery, cut into 1/2 inch pieces
2 medium carrots, cut into 1/2 inch pieces
2 envelopes onion soup mix
1 tablespoon sugar
1 cup water
1 can of beef broth (could use vegetable broth)
1 cup frozen Corn thawed
In 3 to 4 quart stock pan or slow cooker, layer mushrooms, rice, celery, carrots, soup mix and sugar. Pour water and broth over top. Cover; cook on low for 6 to 8 hours. Stir once an hour. About 10 minutes before serving gently stir in the thawed corn. Cover and cook additional 10 minutes.