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Prep Time: 20 Minutes Cook Time: 220 Minutes |
Ready In: 240 Minutes Servings: 6 |
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A warm and hearty ww winter meal. Made this after the holidays one year, and then lost the recipe. Adapted from a BH&G slow cooker recipe, originally for chicken. I used leftover turkey and broth. Ingredients:
3 cups mushrooms, quartered |
2 medium carrots, sliced |
1 medium onion, chopped |
1/2 cup wild rice, uncooked |
1/2 cup brown rice, uncooked |
12 ounces turkey, cooked |
1 teaspoon thyme |
1/2 teaspoon rosemary, crushed |
1/4 teaspoon black pepper |
3 (14 ounce) cans low-fat chicken broth |
1 (10 3/4 ounce) can reduced-fat reduced-sodium condensed cream of mushroom soup |
Directions:
1. Put all ingredients in crock pot, EXCEPT cream of mushroom soup.
2. Cover and cook on low for 7-8 hours or high 3 1/2 to 4 hours.
3. Add mushroom soup and cook for additional 10 minutes.
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