Crockpot Chicken & Wild Rice Soup

2 Tablespoons butter
3 Celery ribs, thinly sliced
1 Medium onion, chopped
8 Ounces sliced fresh baby Portobello mushrooms
2 Teaspoons minced garlic
4 (14 ounce) Can roasted garlic flavored chicken broth
3 (6 ounce) roasted chicken breast chunks (Louis Rich)
1 1/2 Cups frozen whole kernel corn, thawed and drained
8 Ounces canned sliced water chestnuts, drained
1 Cup uncooked wild rice
1 Teaspoon salt
3/4 Teaspoon freshly ground pepper
Additions
2 Cups whipping cream
Toasted slivered almonds (garnish)

Melt butter in a large skillet over medium-high heat. Add celery and onion; cook 4 minutes or until almost tender. Add mushrooms and garlic; cook 2 minutes.
Combine mushroom mixture, broth, and next 6 ingredients in a 5-quart crockpot.
Cover and cook on Low for 5 to 6 hours or until rice is tender. Stir in whipping cream. Garnish, if desired.
Test Kitchen Secret Roasted garlic-flavored chicken broth is the secret to fantastic flavor in this soup. If you have a hard time finding it, just ask your grocer to order some for you. If it is unavailable, double the minced garlic.