Nothing is better than a warm, hearty, creamy soup made simply in a slow cooker. This soup has combined delicious flavors from the nutty of wild rice and Pardina! Lentils to the sweetness of carrots and cream. These comforting flavors will make you warm and cozy for the rest of the day.
1 ½ cup uncooked wild rice blend
2 cups 13 Foods Pardina! Lentils*
1 medium onion, chopped
6 celery stalks, chopped
3 carrots, peeled and chopped
4 garlic cloves, minced
2 rosemary sprigs, minced
5-6 thyme sprigs, minced
2 bay leaves
5 cups low sodium chicken broth
4 – 5 mushrooms, chopped
½ cup cream
1 -2 cups milk
½ -1 cup water
1 ½ Tbsp chicken base or 2-3 chicken bouillon cubes
1 Tbsp lemon zest (optional)
½ tsp seasoning salt
Salt and pepper to taste
- Rinse rice with water. Chop onion, carrots, celery stalks, and garlic. Mince the rosemary and thyme. Place the uncooked rice, chopped vegetables, herbs, and chicken broth into slow cooker. Cover and cook on high 3-4 hours or on low 7-8 hours, until rice and vegetables are cooked.
- When rice and vegetable are cooked, chop mushrooms. Add mushrooms, Pardina! Lentils, and lemon zest into slow cooker. Begin to prep the cream, milk, water, spices, and chicken base.
- Add and stir the creamy mixture into slow cooker. Cook on high heat for 20-30 minutes. Add additional water to thin for your soup thickness preference.
*Cook according to package directions