• 2 TBS butter
  • 3 celery ribs sliced thinly
  • 1 medium onion, chopped
  • 1 8 oz pkg baby portobello mushrooms cleaned and sliced
  • 3 tsp minced garlic
  • 5 -14 oz cans chicken broth
  • 2 chicken breast from cooked chicken (12 oz)
  • 1 1/2 cups ( 12 oz) frozen whole corn thawed and drained
  • 1- 7 oz can chopped green chilies
  • 1 cup wild rice
  • 1 tsp salt
  • 1/4 tsp pepper
  • 2 cups whipping cream
  • 2 cups grated (or shredded) Parmesan cheese
  • 1/4 cup toasted almonds
  • 1- 5 oz can of sliced water chestnuts

DIRECTIONS:

  • Saute onions & celery in butter.  Then add sliced mushrooms and cook for another 2-3 minutes.  Put mushroom mixture into 5 QT crock and add the next  9 ingredients (to whipping cream) and turn crock pot setting to LOW and cook for 5-6 hrs or until the rice is soft and tender.  DO NOT continually open the lid and stir!!  Just let it be!!!
  • When soup has thickened and rice is fluffy and tender add the 2 c whipping cream & parmesan cheese.  Stir and heat for another 10 minutes.
  • Ladle out into soup bowls and garnish with toasted almonds
  • Now go gather ALL  the ingredients, put on counter and then open cans, slice vegetables, chop other ingredients that ask for chopping. Measure any other ingredient (except whipping cream & cheese) .  Have everything ready before you even turn on the crock pot!!!

    Serve and listen to the requests for second helpings!!

    By the way…it serves 10 people just fine!!!!!

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