Slow Cooker Wild Rice and Mushroom Soup
from Tiffany at eatathomecooks.com
Servings: 3
Calories: 194kcal
Ingredients
- 1 small onion diced
- 1 stalk celery diced
- 4 oz. baby bella mushrooms sliced
- 1½ Tbs. whole wheat flour
- 4 cups vegetable broth
- ½ cup wild rice
- ½ 15 oz. can cannellini beans
- ⅛ tsp. poultry seasoning
- salt & pepper to taste
Instructions
- Cook the onion and celery for 2-3 minutes in a skillet.
- If they begin to stick, add a few tablespoons of water.
- Add the mushrooms to the pot and cook until the onions and mushrooms are soft.
- Sprinkle the flour over the vegetables in the pot, stirring well.
- Cook 1 minute.
- Transfer the vegetables to the slow cooker and add the broth, rice, beans and seasonings.
- Cook for 5-6 hours on high or 7-8 hours on low.
- Adjust the seasonings to your taste and serve.
Nutrition
Serving: 3g | Calories: 194kcal | Carbohydrates: 41g | Protein: 10g | Fat: 1g | Saturated Fat: 1g | Sodium: 1378mg | Potassium: 365mg | Fiber: 6g | Sugar: 5g | Vitamin A: 704IU | Vitamin C: 2mg | Calcium: 66mg | Iron: 2mg