Tuesday, December 7, 2010
Creamy Chicken and Wild Rice Soup (slow cooker)
1 tbsp. butter
1/4 cup onion, chopped
1 cup (or half of a package) sliced fresh mushrooms (any variety that you like)
2 large or 4 small teaspoons minced fresh garlic
2 (14 oz) cans chicken broth
1 cup rotisserie chicken, chopped
1/2 cup frozen whole kernel corn, thawed
1/2 cup uncooked wild rice
1/2 tsp. salt
1/4 tsp. pepper
1 cup whipping cream
- Melt butter in a large skillet over medium-high heat. Add onion, cook 4 minutes or until almost tender. Add mushrooms and garlic; cook 2 minutes.
- Combine mushroom mixture, broth, and next 5 ingredients in slow cooker.
- Cover and cook on LOW 5-6 hours or until rice is tender. Stir in whipping cream.
Makes approx. 6 cups.
Serve with warm crusty bread.
Adapted from a Southern Living recipe.