Crock Pot Mushroom and Wild Rice Bisque

• 1/2 cups Wild Rice
• 6 cups Veggie Or Chicken Stock
• 10 whole Sun-dried Tomatoes, Chopped
• 3 sprigs Thyme
• 2 Tablespoons Fresh Chopped Parsley
• 1/2 ounces, weight Dried Wild Mushrooms Chopped
• 1 Tablespoon Olive Oil
• 1 Tablespoon Butter
• 1 whole Onion, Minced
• 1 whole Carrot, Cut Into Bite-sized Pieces
• 2 stalks Celery Cut Into Bite Sized Pieces
• 3 cloves Garlic, Minced
• 1 pound Mushrooms, Chopped
• 1/4 cups Sherry
• 23 cups Cream

1. 1.
2. Into a large crock pot add rice, stock, dried tomatoes, thyme, parsley, and dried mushrooms.
3. 2.
4. In a skillet over medium heat, add olive oil and butter.
5. Melt and add onion, carrot, celery, garlic and mushrooms.
6. Saute for about 5 minutes.
7. At that point the mushrooms will turn golden and the onions, carrot, celery and garlic will get nice and soft.
8. 3.
9. Add sherry to the skillet.
10. This will deglaze your pan.
11. Mix everything up and cook for one minute more.
12. Add this to your crock pot.
13. 4.
14. Cook on high for 3-4 hours or on low for 6-8.
15. 5.
16. At about 10 minutes before serving, add the cream.
17. Mix and continue cooking for the remaining time.
18. Then serve.
19. 6.
20. To plate I like to add a little extra parsley.
21. Its a nice fresh addition to the warm soup

rice, veggie, tomatoes, thyme, fresh chopped parsley, mushrooms, olive oil, butter, onion, carrot, stalks celery, garlic, mushrooms, sherry, cream

Taken from tastykitchen.com/recipes/main-courses/crock-pot-mushroom-and-wild-rice-bisque/ (may not work)