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Slow Cooker Creamy Wild Rice Soup with Butter Roasted Mushrooms

Cozy Up with Slow Cooker Creamy Wild Rice Soup & Roasted Mushrooms

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Enjoy a hearty bowl of Slow Cooker Creamy Wild Rice Soup with Butter Roasted Mushrooms, perfect for chilly evenings.
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Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings: 6 servings
Course: Soup
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Soup Base
  • 1 cup Wild Rice or Wild Rice Blend Can substitute with long grain rice or quinoa.
  • 1 medium Sweet Onion Yellow onion or shallots can be used.
  • 2 medium Carrots Adjust quantity to preference.
  • 4 cups Low-Sodium Veggie or Chicken Broth Homemade broth can be used.
  • 1 cup Dry White Wine Can substitute with extra broth or lemon juice.
  • 2 tablespoons Chopped Fresh Thyme Dried thyme can be used in smaller amount.
  • 2 leaves Bay Leaves Remove before serving.
  • 1 teaspoon Paprika Smoked paprika can be used for a bolder taste.
  • 1/4 teaspoon Crushed Red Pepper Flakes Adjust based on heat preference.
  • 1 piece Parmesan Rind Nutritional yeast can be used for a vegetarian option.
  • 1/2 cup Grated Parmesan Provides umami and richness.
  • 1 cup Whole Milk or Heavy Cream Half-and-half or dairy-free options work as well.
For the Mushrooms
  • 8 ounces Mixed Mushrooms Any variety can be substituted or omitted.
  • 2 tablespoons Butter Can substitute with olive oil.
  • 3 cloves Garlic Use fresh garlic for best flavor.
  • 1 teaspoon Lemon Zest Skip if preferred.

Equipment

  • slow cooker
  • Oven
  • baking dish

Method
 

Preparation
  1. In your slow cooker, combine wild rice, chopped onion, and diced carrots. Pour in low-sodium veggie or chicken broth along with dry white wine. Add fresh thyme, bay leaves, paprika, crushed red pepper flakes, parmesan rind, and season with salt and pepper. Stir well to blend all ingredients, cover, and set to cook on low for 6-8 hours until the rice is tender.
  2. About 30 minutes before your slow cooker soup is done, remove the lid and stir in the grated parmesan cheese and whole milk or heavy cream. Ensure everything is well mixed, and cover again, allowing it to heat through.
  3. Preheat your oven to 425°F (220°C). In a baking dish, combine mixed mushrooms, minced garlic, softened butter, thyme sprigs, lemon zest, and your preferred seasoning. Toss everything together until well coated. Roast the mushrooms for 40-45 minutes until golden.
  4. Once the mushrooms are nicely browned, remove them from the oven and mash the roasted garlic into the mixture. Stir this blend into the creamy soup, allowing the essence of the butter-roasted mushrooms to infuse your soup.
  5. Ladle the soup into warm bowls and finish with extra parmesan and fresh thyme for garnish.

Nutrition

Serving: 1bowlCalories: 300kcalCarbohydrates: 42gProtein: 10gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 25mgSodium: 800mgPotassium: 600mgFiber: 4gSugar: 4gVitamin A: 500IUVitamin C: 5mgCalcium: 200mgIron: 2mg

Notes

Make sure to use room temperature milk or cream to prevent curdling. Adjust broth levels when reheating as rice absorbs liquid over time.

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