Creamy Parslied Wild Rice Soup In your slow cooker
The herbs in this aromatic soup will have your house smelling soooo good! Nice and creamy, yet dairy-free, this soup is vegetarian, but it’s easy enough to throw in some chopped rotisserie chicken if you like. Enjoy with our roasted grape and brie crostini.
Ingredients
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1 cup wild rice blend
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4 cups vegetable broth
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2 15-ounce cans creamed corn
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1 large onion, peeled and chopped
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1 10-ounce bag shredded carrots
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3 large stalks celery, chopped
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1 large sweet potato,peeled and cubed
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2 cloves garlic, peeled and minced (add more if you like)
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3 bay leaves
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1 tablespoon poultry seasoning
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2 teaspoons dried thyme
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Salt and cracked black pepper as desired
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3–4 large, colorful bell peppers, seeded and quartered
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Fresh parsley, chopped
Directions
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Combine all ingredients, minus peppers and parsley, in a slow cooker. Cook on high 2–3 hours, or on low 5–6 hours.*
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While cooking, toss peppers with oil and roast in 450-degree oven until lightly charred. Roughly chop.
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When ready to serve, garnish with peppers and parsley.
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If soup is too thick, add more broth to preferred consistency.
*Cooking times may vary by slow cooker.
