Slendid Soup!

This is the time of year for a nice hot bowl of soup. I recently tried a new recipe which was a "hit" with the whole family. (Despite major skepticism!) I had a leftover rotisserie chicken from the store. I used that to make the broth and then add the leftover chicken. This recipe comes from Southern Living, Christmas At Home 2008.

Chicken-and-Wild Rice Soup

2 Tbsp. butter

3 celery ribs, thinly sliced

1 medium onion, chopped

1 package (8 oz) sliced fresh mushrooms

2 tsp. minced garlic

4 cans seasoned chicken broth

3 C chopped cooked chicken

1 1/2 C frozen whole kernel corn, thawed & drained

1 can sliced water chestnuts, drained

1 cup uncooked wild rice

1 tsp. salt

3/4 tsp. freshly ground pepper

2 C whipping cream (or milk for a low-fat alternative)

Garnish: toasted slivered almonds

• Melt butter in a large skillet over med-high heat. Add celery and onion; cook 4 minutes or until almost tender. Add mushrooms and garlic; cook 2 minutes.
• Stir together mushroom mixture, broth, and next 6 ingredients in a 5-qt. slow cooker.
• Cover and cook on HIGH 3 hours or LOW 5-6 hours or until rice is tender. Stir in whipping cream. Garnish, if desired. Enjoy!

Happy New Years Eve 2008!

Heather