soups

Ingredients

	1 1/2 tsp olive oil
	2 cup(s) leek(s), finely chopped, white parts only (about 2 large leeks)
	2 cup(s) shiitake mushroom(s), sliced
	1 cup(s) carrot(s), diced
	3 cup(s) vegetable broth
	1 tsp table salt
	1 cup(s) uncooked wild rice

Instructions

• Heat oil in large nonstick skillet. Add leeks and mushrooms and sauté until tender, about 5 minutes. (Note: If you’re in a hurry, skip this step and simply add all the ingredients directly to the slow cooker.)
  
  
• Spoon leeks and mushrooms into a 4- to 5-quart slow cooker. Add carrots, broth, salt and rice; cover and cook on low for 6 to 7 hours. Yields about 1 1/2 cups per serving.