Categories: Chicken, Soup

Ingredients

• 4 TBS Butter
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• 4 TBS Flour
• 1 Medium Onion, Sliced and cut into 2 inch slivers
• 1/4 pound Button Mushrooms, sliced
• 2 TBS Dried Italian Herb/Seasoning Mix
• 4 Cups Chicken Stock
• 1 Cup Wild Rice
• 1 Cup Heavy Cream
• Several Turns (at least 1 TBS) Fresh Ground Black pepper
• Meat from 2 Breast Quarters From a Rotisserie Chicken, diced
• 2 TBS Fresh Herbs (I used Rosemary and Chives) to garnish

Directions

1. Crock Pot recipe, so first, fire up the crock pot, set on low (for an 8-10 hour cook) or High (for a 4-5 hour session).

2. Add the Chicken Stock to the crock pot.

3. While that is heating, in a large Saute pan, start the roux… Over medium high heat, melt the butter. Once it is melted, add the flour and stir continuously for 2 minutes.

4. Add the onions to the roux and stir for another 2 minutes, until the onions start to soften.

5. Add the Mushrooms and stir, cook for 2 more minutes…

6. Add the Italian herbs and mix.

7. Add the Roux/onion mix to the crock pot and stir.

8. Add the Wild Rice, Heavy Cream and Pepper. Stir and lid up the cooker. You are done for a few hours (4 to 5 on high, 8-10 on Low).

9. ONE HOUR BEFORE SERVING… Add the chicken and stir to mix. Taste the soup now, add additional spices (pepper) if needed to goose the taste. The chicken has salt on the skin, so salt carefully.

10. Dish up the soup individually and garnish with fresh herbs!

11. Serve HOT and Enjoy!!!

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