Slow Cooker Chicken and Wild Rice Soup

The weather is cooling and soup season is here.  Plus I am going to a class today to learn how to make sourdough bread.  A bowl of soup will go great with it.

• 1 1/2 pounds boneless skinless chicken breasts
• Kosher salt and freshly ground black pepper, to taste
• 6 cups chicken stock
• 1 cup wild rice
• 3 cloves garlic, minced
• 1 onion, diced
• 3 carrots, peeled and diced
• 3 stalks celery, diced
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 2 bay leaves
• 1 pound cremini mushrooms, thinly sliced

Put all the above ingredients into a crockpot and cook on low for 6-8 hours.

• 1/4 cup unsalted butter
• 1/4 cup all-purpose flour
• 1 cup milk
• 1 cup half and half*
• 2 tablespoons chopped fresh parsley
• Melt butter, sir in flour then milk and half and half.  Cook over medium heat until it thickens then add to soup mixture.  Sprinkle with parsley and serve.