Chicken & Wild Rice Soup (Crock Pot)

Ingredients:
~ 2 T butter
~ 3 ribs celery, thinly sliced
~ 1 med. onion, chopped
~ 1 (8 oz.) pkg sliced fresh portabella mushrooms
~ 2 tsp minced garlic
~ 4 (14 oz) cans roasted garlic-flavored chicken broth (or just add a little garlic powder)
~ 3 (6 oz) pks roasted chicken breast chunks
~ 1 1/2 c. frozen corn, thawed & drained
~ 1 (8 oz) can sliced water chestnuts, drained
~ 1 c. uncooked wild rice
~ 1 tsp salt
~ 3/4 tsp pepper
~ 2 c. whipping cream
garnish: toasted slivered almonds

Directions:
Melt butter in large skillet over med-high heat. Add celery & onion. Cook 4 min. or until almost tender. Add mushrooms and garlic, cook 2 min. Combine mushroom mixture, broth and next 6 ingredients into slow cooker. Cook & cover on low 5-6 hours or until rice is tender. Stir in whipping cream. Garnish

Recipe from: my sister, Tricia