Wild Rice Soup

Delicious. Home. Goodness. Slow cooker. Easy. Tasty. Love it.

Wild Rice Soup - A true Minnesotan dish from Sue Tellers

1 8oz package of wild rice, cooked
1 large onion, diced
3 large carrots, sliced
1 1/2 ribs celery, sliced
8 oz fresh mushrooms
1/4 C butter (I've used none and it's been great -- just mix flour together with stock)
1 C flour
8 C hot chicken broth/stock
salt and pepper to taste
1 C half and half (or light cream)
Diced, cooked chicken (about 2-3 chicken breasts worth... to taste)

Prepare rice.

Saute the onion, celery and mushrooms in butter (or olive oil) for about 3 minutes or until veggies are just soft.

Sprinkle in the flour, stirring and cooking until flour is mixed in, but do not let it begin to brown. Slowly add the chicken stock, stirring until all the chicken stock, and flour/butter/veggie mix is well blended. Add carrots and rice. Season to taste with salt and pepper.

Heat thoroughly and then stir in the cream. Add the chicken. Heat gently for 30 minutes to 1 hour, but do not let boil.

In the Crockpot

Use all ingredients as listed above, but decrease flour to 1/2 C.

Prepare rice as directed. Saute the onion, celery and mushrooms in butter (or olive oil) for about 3 minutes or until veggies are just soft.

Add sauted veggies to the crockpot along with carrots, cooked chicken breasts and chicken broth (reserve 1 C). Cook on high for 1-2 hours, until carrots are starting to get tender.

Combine 1/2 C flour and 1 C reserved broth. Mix well with a wire whisk until blended. Add to soup mixture and stir to combine. Add in salt and pepper to taste. Add in cooked rice and reduce heat to low. Cook an additional 2-4 hours.

About an hour before serving, add in 1 C half and half and stir to combine.
Make sure the crockpot does not boil at this point -- crack open the lid to prevent that from happening if needed.

Enjoy! Especially great with a crusty French bread.