Slow Cooker Wild Rice And Mushroom Soup

shutterstock_200722718.jpg

 

Ingredients

  • 3 Carrot (medium, peeled and chopped)
  • 4 stalks Celery (chopped)
  • 2 cloves Garlic (chopped)
  • 1 Yellow Onion (medium, chopped)
  • 1/2 cup Wild Rice (dry)
  • 5 cups Mushrooms (sliced)
  • 2 cups Chickpeas (can)
  • 6 cups Organic Vegetable Broth
  • 1.5 cups Water
  • 1 tbsp Poultry Seasoning
  • 1/2 cup All Purpose Gluten-Free Flour
  • Sea Salt & Black Pepper (to taste)
  • Sprinkle of Parmesan (for serving)

Directions:

In your slow cooker, combine the carrots, celery, onion, wild rice, mushrooms, chickpeas, broth and poultry seasoning. Stir to mix.

 Cook on low for 4 hours

In the last 1/2 hour, add the gluten-free flour. Simmer for 30 minutes until thickened. Add salt and pepper to taste. Sprinkle with Parmesan cheese.  Enjoy!