Step 1

NOTE- wait to add the mushrooms until the end of cooking time.In a large skillet on the stove top set to medium high heat, brown the ground beef and sausage together. Crumble and drain off fat. Add to the slow cooker.

Step 2

Peel and slice the carrots. Cut the carrots slices into pumpkin shapes. Add to the slow cooker.

Step 3

Add the remaining ingredients EXCEPT for the mushrooms.

Step 4

Place the lid on the slow cooker.

Step 5

Cook on HIGH for 4 hours or LOW for 8 hours.

Step 6

When the cooking time is near done. Prepare the mushrooms. Cut them down the middle length wise, making them each into two pieces. Use a straw to poke out the eyes and use a knife to make two slits for a nose. I also make slits on the stem.

Step 7

Add the mushrooms to the slow cooker after the cooking time is done. Let the mushrooms cook for 10 minutes along with the rest of the soup. I add the mushrooms at the end of the cooking time so they will keep their shape.