1½cupswild rice blend, (rinsed, do not use instant rice)
1cupheavy cream (or add more until desired consistency is reached)
6-8cupslow sodium chicken broth, (add more if you like more liquid in your soup)
1tspsalt, (to taste, add more according to your liking)
black pepper, (to taste)
1bay leaf, optional
1½tspfinely chopped thyme, (Or use ½ tsp Poultry Seasoning)
Place the porcini mushrooms in a small dish, add boiling water, leave to soak for some 15 minutes. Strain the soaking liquid before cooking.
Heat the butter in a pan over medium heat.
Toss in the onions, saute them until softened and browned.
Add the garlic and cook until fragrant.
Add the carrots, mushrooms, and celery stalks. Cook until softened.
Place the vegetable mixture in the bottom of the crockpot.
Place the chicken on top of the vegetables. Add bay leaf, thyme, and pour in low sodium chicken broth.
Cover and cook on low for 6 hours or high heat for 3-4 hours.
Add wild rice into the slow cooker about halfway through the cooking process.Note: If you are worried about the rice getting too mushy, you can use pre-cooked rice, and add it to the slow cooker about 10 minutes before serving.
About 20-30 minutes before the cooking is done, remove cooked chicken from the slow cooker and shred into small pieces. Pour in the heavy cream. The heavy cream will make the soup thicker and less liquid.