Creamy Mushroom Soup

Creamy Mushroom Soup

1 T butter, unsalted
4 C white mushrooms, sliced
2 medium carrots, chopped
1 medium onion, chopped
1 clove garlic
1/2 C wild rice, raw
6 C chicken broth, low sodium
1/2 C heavy whipping cream
1/2 C milk
2 T flour
1/8 t salt
1/8 t pepper
Parmesan cheese (if desired)

Place butter in crockpot and turn to high with lid on. Chop all veggies while butter is melting, then add mushrooms, carrots, onion, and garlic to crockpot. Allow veggies to wilt (about 30 minutes). Add wild rice and chicken broth and cook on high for 3-4 hours. Whisk milk and flour together and pour into the crockpot along with whipping cream. Cook for 30 minutes. Add salt and pepper. Serve immediately topping with Parmesan cheese.

Makes about 6 servings.