1-Brown and crumble 1 lb ground beef and 1 lb hot breakfast sausage in a large skillet over medium-high heat; drain the fat and transfer to the slow cooker.

2-Prepare the carrot pumpkins by making two straight slits for the stem, cutting two triangles from the sides of the stem, and removing them, then slicing the carrots.

3-Add 2 cups small diced gold potatoes, 3 diced celery ribs, 1 cup diced leeks, 1 tsp minced garlic, 1 tablespoon Italian herb seasoning, 3/4 tsp salt, 1/4 tsp pepper, 10.5 oz condensed tomato soup, 10.5 oz condensed French onion soup, 1.5 cups water, and 32 oz beef broth to the slow cooker. Do not add the mushrooms yet.

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

5-Before the stew finishes, prepare the 10 mushrooms by cutting them lengthwise, using a straw to poke out eye holes, and making slits for the nose and stem details.

6-Add the carved mushrooms to the slow cooker and cook for an additional 10 minutes to keep their shape.

7-Serve hot, optionally topped with Parmesan or mozzarella cheese and paired with sides like garlic bread, cornbread, buttered French bread, saltine crackers, or oyster crackers.