4 ounces white button mushrooms, washed and sliced
1 large spanish onion, diced
5 large carrots, diced
3 celery ribs, diced
1 tablespoon fresh oregano, chopped
1 tablespoon fresh thyme, chopped
2 bay leaves
salt and pepper
2 cubes chicken soup base
16 ounces chicken breast or turkey breast, cooked and diced (I baked the chicken) - See more at- htt
2 tablespoons fresh parsley, chopped
2 cups heavy cream
½ cup butter
shredded parmesan for garnish
Instructions
1. In a crock pot, set to high add 10 cups of the turkey stock and wild rice.
2. Meanwhile, in a saute pan over medium heat, melt the butter with the olive
oil.
3. Add the mushrooms, onion, carrots, and celery. Let cook for about 15 minutes
until the onions are translucent. Add the veggie mixture to the crock pot, and
add the oregano, thyme, bay leaves, a dash of salt and pepper, and the chicken
soup base. Turn the crock pot down to low heat and let cook for 6-8 hours (I
think cooking on low produces the best results. If you are in a hurry, cook on
high for 3-4 hours).
4. `After you have reached the last 30 minutes of your time allotment, add the
chicken breast (or turkey breast) and the parsley.
5. In a small saucepan, heat the heavy cream with the butter and the last 2 cups
of turkey stock (or chicken stock) over low heat. Once the butter has melted,
and the mixture has thickened (about 10 minutes), add to the crock pot.
6. Let heat for about 20 more minutes until everything is heated through and
serve with shredded Parmesan, a dash of cracked black pepper and parsley!
Originally Submitted
7/15/2013
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