Warning: This makes a lot, so you need a big slow cooker.  I also estimated, as I was just throwing things in the crockpot.  This is a VERY hearty soup, and you don’t *need* everything that I put in there.  It was stuff I had on hand from randomly buying things that looked good.  I do that a lot and then it sits for 6 months before I use it.

I went to Costco and stocked up on some things, so I spent and entire afternoon making meals to put in the freezer.  This was intended for the freezer, but I realized I had way to much to put in a gallon freezer bag.  That was just fine, since the next day we had to be at the football field at 8 am (the little man and I) and at the softball field at 9:45 (hubby and the princess).  After the football game, the boy and I went home and changed into shorts and spent the rest of the day watching the state softball finals until the girls won at 5pm.  So…long day for all involved.

We got home and the crockpot was done and yummy smelly, and I made a package of these.  Costco carries them at 4 packs to a box.   They are like crack.  Seriously.  Buy at your own risk.  You will eat them all.

Okay, here is the quasi recipe.

1 package chicken tenderloins, diced into 1 inch pieces
4-6 yukon gold potatoes, scrubbed clean and diced into 1 inch pieces, about 2 cups (baby reds would be good, too)
2 cups carrots, diced
2 cups mushrooms, quartered (I used baby portabellos)
4 rashers of bacon, cut into 1/2″ slices (I used applewood smoked)
4 cloves garlic, minced
1 1/2 cups wild rice, rinsed
1 tsp sea salt
1 tsp white truffle olive oil (Not needed, but it does add a lot of the mushroomy flavor. A little goes a long way.  I have a very small bottle of it, and it doesn’t take much when you use it.)
1 1/2 TBSP Wild Rice Seasoning Mix (You can Google for wild rice seasoning mixes, and there are several that show up for another option)
6 cups chicken broth
1 cup cream (optional)

Throw everything in the slow cooker on low for 8 hours. I did stir it in the middle and add a little more broth at the end since the rice soaked a bunch up. Slow cooker times vary, so watch it near the end if you are unfamiliar with how fast it cooks and turn it down. I had to turn mine down since my big one (newer one) cooks faster than my old trusty crock pot.

Once you get to the end, you can adjust the spices to your taste.  I added a cup of cream at the end, but you can keep it less fattening and dairy free by not adding it in.  I taste tested it before adding the cream and it was still thick with a lot of flavor.

Sorry, I didn’t get a picture.  It looks JUST like wild rice soup. 😉