Slow Cooker Turkey and Wild Rice Soup

1 1/2 pounds boneless skinless turkey breast
6 cups chicken stock
1 cup wild rice
3 cloves garlic, minced
1 onion (1 cup) onion, diced
3 carrots, peeled and diced
3 ribs celery, diced
1/2 tsp dried thyme
1/2 tsp dried rosemary
2 bay leaves
1 pound mushrooms, thinly sliced
1/4 cup unsalted butter
1/4 cup all-purpose flour
1 cup milk
1 cup half and half
2 tablespoons chopped fresh parsley

*Notes:
I used leftover turkey, cubed.
Can also use chicken.

I would cut back on the rosemary or thyme if I do this again.

Salt and pepper the turkey breast to taste then place turkey in a 6 qt. slow cooker .

Stir in chicken stock or broth, wild rice, garlic, onion, carrots, celery, thyme, rosemary and bay leaves; season with salt and pepper, to taste. Cover and cook on low heat for 6-8 hours. Add mushrooms during the last 30 minutes of cooking time.

Melt butter in a saucepan over medium heat. Whisk in flour until lightly browned, about 1 minute. Whisk in milk and half and half, cook, whisking constantly, until slightly thickened, about 4-5 minutes.

Stir chicken and milk mixture into the slow cooker. If the soup is too thick, add more half and half (or milk) as needed until desired consistency is reached. Season to taste if needed.

Serve immediately, garnished with parsley, if desired.



Serving Size: Makes 8 Servings at 1 1/2 cups a serving