Pumpkin Bisque With Wild Rice

Ingredients

  • 2 cups
  • 2× 15-oz cans
  • 3½ cups
  • 4 cups
  • 1 tsp
  • 1 tsp
  • 1 tsp
  • + 17 more ingredients
    • ¾ cup
    • ¼ cup
    • ½ cup
    • 2 tsp
    • 2× 15-oz can
    • Chopped White or Yellow Onion
    • Canned Pumpkin, not pie filling
    • Cold Water
    • Lower-sodium Chicken Broth
    • Ground Cumin
    • Dried Oregano
    • Packed Light Brown Sugar
    • White Beans, rinsed and drained well
    • Uncooked Long Grain & Wild Rice
    • Cooking Sherry, optional
    • Light Cream or Half-and-half
    • Dried Parsley

Combine all ingredients, except cream and parsley, in a 5-6 quart crock pot. Cook on high heat setting for 3 1/2 hours or on low for 7 hours. Ten minutes before serving, stir in cream; cover to heat through. Sprinkle with dried parsley before serving.

View full recipe at SpringPad

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