Slow Cooker Mushroom And Wild Rice Soup Recipe

by Valerie Gray, From Val's Kitchen

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Slow Cooker Mushroom And Wild Rice Soup is a flavorful creamy comfort soup that is perfect for warming up from the cold or inclement weather.

Slow Cooker Mushroom And Wild Rice Soup

Slow Cooker Mushroom And Wild Rice Soup

This satisfying, earthy soup is so warm and comforting. The wild rice is filling, while the finely minced and chopped vegetables give the soup a more consistent flavor throughout. What’s more, some its “creaminess” comes from pureed cannellini beans, rather than a larger amount of high-fat dairy products. Here’s instructions on how to make it.

Prep time: 20 minutes
Cook time: 3-8 hours
Serves: 4-6

Equipment Needed

Slow Cooker Mushroom And Wild Rice Soup

Ingredients

  • 1 cup multi-color wild rice blend, uncooked
  • 1 small white onion, roughly chopped
  • 3 stalks celery, roughly chopped
  • 2 large carrots, peeled and chopped
  • 3-4 cloves garlic, peeled
  • 12 oz fresh mushrooms, washed, divided
  • 1x 15-oz can cannellini beans, undrained**
  • 1 whole bay leaf
  • 2 tsp garlic powder
  • 6-8 cups vegetable stock, divided
  • salt and black pepper, to taste
  • ½ cup half and half, tempered
  • ¼ cup fresh parsley, finely chopped

Notes

For best results, use a multi-color wild rice blend. Black rice is likely to turn purple when the cream is added.

** To decrease the amount of salt in the flavor, rinse and drain the beans before pureeing them with a little water.

Slow Cooker Mushroom And Wild Rice Soup

Instructions

Rinse the wild rice under cold running water until water runs clear.

Let the rice drain and then transfer to a 5 or 6-quart slow cooker crock.

Add the onion, celery, carrots, and garlic to a food processor and pulse until very finely minced and transfer to slow cooker crock.

Add 8 oz of mushrooms to the food processor and pulse until finely chopped.

Thinly slice the remaining mushrooms and add them to the slow cooker pot along with the finely chopped mushrooms.

Puree the cannellini beans until they are smooth. 

Pour the pureed beans into the slow cooker crock with the other ingredients.

Add the bay leaf, garlic powder, and 6 cups of vegetable stock to the crock.

Season with salt and black pepper, to taste, and stir to thoroughly combine all ingredients.

Cover and cook on high for 3-4 hours or low for 6-8. Actual cooking time will varying by individual slow cooker, so check for doneness after 2½ hours (or 5½ hours for low) and adjust cooking time accordingly. (The rice should be tender, but not mushy, when finished).

When cooking time is complete, remove bay leaf and discard.

Temper the half and half by add a couple spoonfuls of the hot soup to it before stirring into the slow cooker crock. By avoiding stirring cold dairy products directly into the hot soup you will help prevent curdling. 

Add the tempered half and half, chopped parsley, and additional vegetable stock, if necessary, to achieve the desired consistency. Stir to combine thoroughly.

Season with additional salt and black pepper, to taste, and serve immediately.

Enjoy!

Slow Cooker Mushroom And Wild Rice Soup

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