Slow Cooker Witches Brew Stew

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• 1 lb ground beef
  Ingredient note

  Source: 1 lb. ground beef
• 1 lb hot breakfast sausage (I use Jimmy Dean use original if you don't like spicy)
  Ingredient note

  Source: 1 lb. hot breakfast sausage (I use Jimmy Dean use original if you don't like spicy)
• 4 each large carrots (sliced then cut into pumpkin shapes)
  Ingredient note

  Source: 3-4 large carrots (sliced then cut into pumpkin shapes); upper source range endpoint used for shopping.
• 2 cups small diced gold potatoes
  Ingredient note

  Source: 2 cups small diced gold potatoes
• 3 each celery ribs (diced)
  Ingredient note

  Source: 3 celery ribs (diced)
• 1 cup diced leeks (1 large leek)
  Ingredient note

  Source: 1 cup diced leeks (1 large leek)
• 1 tsp minced garlic
  Ingredient note

  Source: 1 tsp. minced garlic
• 1 Tbsp Italian herb seasoning
  Ingredient note

  Source: 1 Tbsp. Italian herb seasoning
• 3/4 tsp salt
  Ingredient note

  Source: 3/4 tsp. salt
• 1/4 tsp pepper
  Ingredient note

  Source: 1/4 tsp. pepper
• 10.5 oz Campbell's Condensed French Onion Soup
  Ingredient note

  Source: 10.5 oz. Campbell's Condensed French Onion Soup
• 10.5 oz Campbell's Condensed Tomato Soup
  Ingredient note

  Source: 10.5 oz. Campbell's Condensed Tomato Soup
• 1.5 cups water
  Ingredient note

  Source: 1.5 cups water
• 32 oz box beef broth
  Ingredient note

  Source: 32 oz. box beef broth
• 10 each mushrooms (cut in half, then skull face cut into it, see directions)
  Ingredient note

  Source: 10 mushrooms (cut in half, then skull face cut into it, see directions)

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.
2. For the carrot pumpkins; first make two straight slits for the stem, then cut 2 triangles from the sides of the stem and remove them. Cut them into slices and add to the slow cooker.
3. Add the remaining ingredients EXCEPT for the mushrooms.
4. Place the lid on the slow cooker.
5. Cook on HIGH for 4 hours or LOW for 8 hours.
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.
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.