Wild Rice Soup

• ⏲️ Prep time: 1.5hr
• 🍳 Cook time: 6-10hrs
• 🍽️ Servings: 10

Ingredients

• 2 shredded roasted chickens, or other poultry
• 1 lb dry wild rice (equal to 2 ½ cups)
• ½ cup butter
• 2 pts Half n Half
• 1 lb carrots, grated
• 1 ½ qts chicken bone broth
• 8 tbsp cornstarch OR 16 tbsp flour
• ¼ cup chicken bouillon (Better Than Bouillon Roasted Chicken Paste)
• ⅛ cup dried onion flakes
• 1 tbsp salt
• ½ tsp black pepper
• 4 oz mushrooms, chopped
• 6 shakes of Mrs. Dash seasoning

Directions

Make the wild rice

1. Rinse the rice
2. Bring 10 cups of water and the salt to a boil
3. Add the rice to the boiling water
4. Reduce heat to a simmer, and leave covered for 1 hour
5. Drain the rice after it is cooked and curled

Make the soup base

1. In a large saute pan, saute the carrots in butter
2. Add the bone broth and bring to a boil
3. Mix up the cornstarch or flour with 1 qt of cold water to make a slurry
4. Slowly add in the slurry to the base, stirring constantly
5. Cook for 8-10 min
6. Add in the bullion, onion flakes, mushrooms, black pepper, and Mrs. Dash
7. Bring to a soft boil for 5-10 minutes

Put it all in a Crockpot

Cooked wild rice, soup base, poultry, Half n Half Optional: thicken with milk/cream/slurry and add more wild rice and poultry as desired Cook on low for 8-10 hours

Serve with crackers