1
can (10.75 ounces) reduced-sodium cream of celery soup
1/4
teaspoon pepper
3
cups water
1/2
cup half-and-half
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Steps
1
Mix all ingredients except half-and-half in 3 1/2- to 4-quart slow cooker.
2
Cover and cook on Low heat setting 8 to 9 hours.
3
Stir in half-and-half. Increase heat setting to High. Cover and cook 10 to 15 minutes or until hot.
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Cream of mushroom or chicken soup can be used instead of the cream of celery.
To quickly thaw frozen vegetables for this ham wild rice soup, rinse them under cold, running water. All frozen veggies should be thawed before using them in a slow cooker recipe.
One cup of uncooked wild rice cooked in three cups of water yields 4 cups of cooked rice. It can take up to an hour to cook wild rice on the stove.
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