1/2 (one stick) cup Butter or Margarine
(I have used Fleischmann Salt free or Earth Balance sticks for the margarine)
1 finely chopped onion
1/2 cup chopped celery
1/2 cup sliced carrots
(or one 16 ounce bag of frozen Onion, Celery & Carrots diced)
1/2 pound fresh sliced mushrooms
(I sometimes use an 8 ounce can of sliced mushrooms)
6 cups chicken broth (48 ounces)
2 cups cooked wild rice
1 pound boneless skinless chicken, cooked and cubed
(I usually use two leftover chicken leg quarters)
1/2 teaspoon salt
1/2 teaspoon curry powder
1/2 teaspoon mustard powder
1/2 teaspoon dried parsley
1/2 teaspoon ground black pepper
3 tablespoons dry sherry
16 ounces (one can) of Navy Beans or White Beans, pureed
1 cup broth (any, I used beef to add more flavor)
- Add everything except beans to the crock pot and set on high for 6 hours.
- Add beans to food processor along with the included juices its packed in.
- Add some broth if necessary to puree until completely smooth.
- Add pureed beans with remaining broth to hot soup mixture.
- Serve and enjoy!
$5 dinner Challenge
Tasty Tuesday with Dr. Laura
Slightly Indulgent Tuesday
Tempt My Tummy Tuesday
Tasty Tuesday @ BB&B
Tasty Tuesday Bloghop