As a kid, I used to absolutely love the Chicken & Wild Rice Soup from Panera Bread. It was so hearty, so warm and comforting, with just the right amount of cream. The mere mention of it would leave me salivating. I haven’t had this soup since I became a vegetarian at age 16, so it’s so nice to have found a vegetarian version.

It’s an easy recipe to boot since it’s made in the crock pot. I cooked mine on high for four hours, but you could also do it on low for eight hours. The creaminess comes from a mixture of melted butter, flour and milk, which also helps to thicken up the soup. Adjust the “cream” components as needed depending on your preferences. This soup is guaranteed to become a cold weather favorite!

INGREDIENTS

• 6 carrots , chopped

• 4 celery ribs, chopped

• 1 yellow onion, chopped

• 4 garlic cloves, minced

• 8 oz. button mushrooms, cleaned & chopped

• 6 c. vegetable stock

• 1 1/2 c. wild rice blend, uncooked

• 1 t. dried thyme

• 1/4 t. dried sage

• 1/4 t. garlic powder

• Salt & pepper, to taste

• 4 T. butter

• 1/4 c. flour

• 1 c. 2% milk

Optional: 1/4 t. each of summer savory, red pepper flakes and cayenne (we added these right before serving)

STEPS

1) Add all ingredients except the butter, milk and flour to the crock pot. Use a crock pot liner for easier clean-up. Cook on high for four hours, stirring occasionally if possible.

2) Once the soup is done cooking, melt the butter in a saucepan over medium heat. Whisk in the flour, stirring constantly. Remove from heat for about a minute and continue to stir constantly; this will help remove the floury taste. Add back to the heat and pour in the milk. Stir until thickened, then pour directly into the soup.

3) Taste the soup and add more salt/pepper if needed. Serve and top with chopped chives, if desired.