Mushroom and Wild Rice Soup
Prep Time
20 minutes
Number of Servings
4
Ingredients
  • 1 c boiling water 
  • [q:1/2] c dried shiitake mushrooms 
  • 1 onion, diced 
  • 1 c diced baby carrots 
  • 1 c wild rice, rinsed 
  • 6 c low-sodium vegetable broth 
Directions
  1. In a saucepan, combine water and mushrooms. Cover, and let mushrooms sit for 15 minutes, before draining and placing mushrooms into the insert of a 4-quart slow cooker.
  2. Add onion, carrots, and rice. Pour in broth.
  3. Cover and cook on Low for 6 to 7 hours, or on High for about [q:3 1/2] hours.
Nutrition Info
Per serving: 305 Calories, 11 g Protein, 60 g Carbohydrates, 6 g Fiber, 4 g Total fat (1 g sat, 1 g mono, 1 g poly), 178 mg Sodium, [nutrition:5] Vitamin A, Manganese, [nutrition:2] Vitamin B1 (thiamine), B3 (niacin), Magnesium, Phosphorus, [nutrition:1] Vitamin B2 (riboflavin), B6, Selenium