Today is cold in Florida - so time to make soup! Here is what went into the crockpot:Chicken Wild Rice Soup4 cups defatted chicken broth (reserved from day one)1 cup brown/wild rice mix (if you don't have the mix, use half cup of each)1/2 cup diced red pepper1 cup chopped skinless chicken (from day one)2 cups sliced fresh mushroomsseasonings to taste: black pepper, garlic/parsley mix, thyme, Italian seasoningPlace all ingredients into a crock pot and cover. Cook on high power until the rice is tender, about 2 hours. Adjust consistencey with more water or broth as needed. We like ours thick.Serve with a large tossed salad.If you don't have a crockpot, simmer on the stove, covered, until the rice is tender, about 45-60 minutes. Add more liquid as needed, stir occasionally.Note: Since it is Monday, we made salad, cut up fruit, cooked brown rice and soaked Shitake mushrooms for our stir fry tomorrow. Always make good use of kitchen time and think ahead for tomorrow! More good recipes to come!!