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Slow Cooker Creamy Wild Rice Soup with Butter Roasted Mushrooms

Slow Cooker Creamy Wild Rice Soup with Butter Roasted Mushrooms Magic

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Warm, nourishing Slow Cooker Creamy Wild Rice Soup with Butter Roasted Mushrooms is a comforting hug in a bowl.
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Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings: 6 cups
Course: Soup
Cuisine: American
Calories: 350
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 work as alternatives
  • 2 medium Carrots Adjust quantity to taste
  • 6 cups Low-Sodium Veggie or Chicken Broth Homemade broth for freshness
  • 1 cup Dry White Wine Can substitute with extra broth or lemon juice
  • 1 tablespoon Chopped Fresh Thyme Dried thyme can be substituted in smaller amounts
  • 3 pieces Bay Leaves Remove before serving
  • 1 teaspoon Paprika Smoked paprika can elevate flavor
  • 1/2 teaspoon Crushed Red Pepper Flakes Adjust according to spice preference
  • 1 piece Parmesan Rind Nutritional yeast is a vegetarian substitute
  • 1/2 cup Grated Parmesan Deepens umami flavors
  • 1 cup Whole Milk or Heavy Cream Can use half-and-half or dairy-free cream for lighter version
Roasted Mushrooms
  • 8 oz Mixed Mushrooms Feel free to use different varieties or omit
  • 2 tablespoons Butter Substitute with olive oil for lighter touch
  • 3 cloves Garlic Fresh garlic gives best results
  • 1 teaspoon Lemon Zest Can omit for straightforward flavor

Equipment

  • slow cooker
  • Baking Sheet
  • Oven

Method
 

Preparation
  1. In your slow cooker, add the wild rice, diced onion, sliced carrots, broth, white wine, chopped fresh thyme, bay leaves, paprika, crushed red pepper flakes, grated Parmesan rind, and a pinch of salt and pepper. Stir well to combine all ingredients. Cover and cook on low for 6 to 8 hours.
  2. About 30 minutes before the cooking time is up, stir in the grated Parmesan cheese and whole milk or heavy cream into the slow cooker. Mix until well blended and allow it to warm up.
  3. Preheat your oven to 425°F (220°C). On a baking sheet, combine the mixed mushrooms, minced garlic, butter, thyme sprigs, lemon zest, salt, and pepper. Toss together until mushrooms are evenly coated. Roast for 40 to 45 minutes.
  4. Once mushrooms are roasted, mash the garlic into the mixture and stir into the soup just before serving.
  5. Ladle the soup into bowls and top with fresh thyme and extra Parmesan cheese before serving.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 45gProtein: 10gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 600mgPotassium: 800mgFiber: 6gSugar: 2gVitamin A: 2500IUVitamin C: 12mgCalcium: 150mgIron: 2mg

Notes

Ensure room temperature dairy before adding to avoid curdling. Adjust seasoning gradually to taste and watch liquid levels while cooking.

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