Here is what Josh made for supper last night.   They siad it was good, but there was none left for me when I got home. 

Chicken and Wild Rice Soup with Mushrooms

  • 2 cups shredded chicken
  • 2 cans chicken broth* or 4 cups homemade broth
  • 1 onion, chopped & sauteed (from freezer)
  • 1/2 cup wild rice blend
  • 8 oz. sliced mushrooms
  • 2 Tbsp. butter
  • 2 cans cream of mushroom soup
  • 1 cup milk
  • 1/4 cup cooking sherry (optional)
  • Adobo seasoning
  • 4 tbsp. flour

Combine first 4 ingredients in slow cooker on high. Saute mushrooms in butter until tender. Add to slow cooker. Once soup is hot, add cream of mushroom soup, stirring until well blended. Season to taste with Adobo. Cook on high for 4 hours or low for 6-8 hours.1 hour before serving, mix flour with 1/3 cup hot water until dissolved and add to soup to thicken. 30 minutes before serving, add milk and sherry.

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