Cream of Mushroom Wild Rice Oink Soup

Cream of Mushroom Wild Rice Oink Soup

This is another creamy soup made in the slow cooker. Creamy soups require a few steps so you have ingredients for the soup and then ingredients with steps for then making it creamy.

Initial Ingredients:
2 1/2 cups water
3 Tbsp butter
1 pound pork stew meat (cubes of pork)
4 cups chicken broth
3 clove garlic, crushed
1 cup long grain Minnesota wild rice
16 oz white button mushrooms (sliced and cubed)
8 oz portobello mushrooms (sliced and cubed)

Throw it all in the slow cooker on low for 6 hours. You can cut your mushrooms however you want them. I sliced them and then cubed the slices so they are small pieces. You can also use whichever kind of mushrooms you want/like.

Ingredients to make it creamy:
1/4 cup butter
1/4 cup flour
1 cup milk
1 cup half and half

Melt butter and stir in flour. Add milk and half and half and stir until thickens. Temper the milk mixture with the soup broth to ensure you don't curdle the milk. Once tempered pour into the soup. This is a thickens the next day type soup. It won't thicken right away but it's still tasty.  Great the next day. 

Enjoy!

Crock Pot Creamy Broccoli Potato Soup

Crock Pot Creamy Broccoli Potato Soup

2.5 steps but they are super easy steps. Steps 2 and 3 you do at the same time but separately, thus them being called Steps 2 and 2.5.

Ingredients for Step 1 (note more for Step 2 and 2.5)

2 Tbsp butter
1 chopped onion
5 cloves chopped garlic
2 cups shredded or cubed potatoes (frozen or fresh your choice)
3-4 chopped broccoli heads (and stems)
3 1/2 cups chicken broth

Throw it all in the crock pot and set on low for 6 hours.

Ingredients for Step 2

1 package of bacon. Turkey or pork your choice.

Fry chopped bacon. And add to crock pot soup made in step 1.

Ingredients for Step 2.5

3 Tbsp butter
3 Tbsp flour
1 cup milk
1 cup half and half

Melt butter then add flour on low heat. Slowly add milk and half and half. Simmer until thickens.

Add big spoonfuls of crock pot mix to the flour saucepan until the flour mix has been tempered (you are slowly bringing the flour mix up to be the same temperature as the broth/veggie mixture to avoid curdling the milk). Pour the Step 2 flour mix into the Step 1 broth/veggie mix. Mix well. I added on more tablespoon of flour as I like a really thick soup (if you do this sprinkle the flour don't just dump it) and mix well. 

Let crock pot simmer on low for 10 more minutes.

If you wish you may add cheeses of your choice. Sharp cheddar with muenster recommended. Yum!

Enjoy!