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In a 3 1/2- or 4-quart slow cooker combine broth, wild rice, carrots, mushrooms, butter, marjoram and pepper. Cover and cook on Low for 5 to 6 hours.
Turn off slow cooker. Stir in green onions, dried cherries and pecans. Cover and let stand for 10 minutes. Use a slotted spoon to serve wild rice. If desired, garnish each serving with additional green onions.