There is nothing like having dinner already ready, just needing a quick thaw and heat! Nutritious and healthy soup is a family favorite around here. The bowls are always waiting to be filled! I’ve posted the last few Thursday some great soup recipes and I hope you’ve enjoyed them, bookmarked, shared or saved them for a later date! This one in particular is great because it’s freezer friendly and delicious!

Beefy Rice and Mushroom Soup

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 mushroom 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 the 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

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.