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This Slow Cooker Creamy Wild Rice Soup with Butter Roasted Mushrooms is just what everyone’s Thursday needs.

Slow Cooker Creamy Wild Rice Soup with Butter Roasted Mushrooms | @hbharvest

You know that feeling when the weather turns bitter cold and snow is in the forecast? All you want to do is curl up with the biggest blanket you own, eat a bowl of soup, and watch a movie (preferably a Christmas movie because it’s about that time of year…)?

Yeah, this feeling is my current state of mind, and as soon as I get a day with slightly less on my to-do list, I will remake this soup and enjoy it while curled up in my blankets. I will, I will!

As I write this, I just returned home from a book signing I had here in Colorado. It’s always so much fun meeting you guys in real life, hearing your stories about how you discovered the blog, and what your favorite recipes are. It’s truly the best part about creating the cookbook so far.

All of the travel and book events have left me a little behind on other work, so I’ll be playing catch up for the next few days before heading to Cleveland for a quick Thanksgiving trip.

PS. If any of you guys have left a comment and have yet to receive a response, I promise I’ll be responding to them all by the end of tonight. And if you don’t get a response, keep bugging me!

Slow Cooker Creamy Wild Rice Soup with Butter Roasted Mushrooms | @hbharvest

Slow Cooker Creamy Wild Rice Soup with Butter Roasted Mushrooms | @hbharvest

Speaking of Thanksgiving, it’s a week from today, and I get the feeling that I’m not the only one frantically trying to get things done before cooking up the big Thanksgiving Day feast, or preparing to head out of town to celebrate with family. Things are just a little bit hectic and the last thing anyone is thinking about is dinner…that is until you realize you’re starving and have nothing to eat.

The worst realization, right?

Well, this recipe is here to make everything better.

Slow Cooker Creamy Wild Rice Soup with Butter Roasted Mushrooms | @hbharvest

Things have been so crazy this last month with work and cookbook events that I have been heavily relying on my slow cooker and or instant pot. I’ve made this ramen, this penne alla vodka, and these short ribs multiple times. While I obviously love these recipes, I recently had a craving for just a simple, creamy, wild rice soup.

Wild rice soup is something I grew up eating. My mom has always loved rice in her soup. She used to top her bowls of chicken noodle soup with a pile of rice and then a handful of air-popped popcorn. I’d love devouring bowls of this soup with her, especially after school on chilly days.

This soup isn’t quite like the bowls mom would make, but it’s just as comforting and delicious as the bowls we use to share…with just a little more flavor than that boxed stuff.

Slow Cooker Creamy Wild Rice Soup with Butter Roasted Mushrooms | @hbharvest

You might not be happy about an extra step here, but hear me out, because it’s 120% worth it.

If there’s one thing I think slow cooker recipes lack, it’s texture. Veggies can become mushy, grains can be a little soggy, and meats don’t have a caramelization to them. With this soup, I really wanted to add an extra layer of both flavor and texture.

Enter the butter roasted mushrooms. YES. Butter roasted mushrooms.

AKA how all slow cooker recipes need to be finished.

It’s really not a hard “extra” step. it’s just a matter of adding mushrooms to a pan and putting them in the oven. There’s no real work involved. And again, it is so worth the extra efforts. The crisp, roasted mushrooms are what complete the soup and give it that extra layer of flavor and texture.

Trust me, you need this soup in your life sometime soon. Preferably during your Thanksgiving break, when being lazy and eating soup on the couch while watching Christmas movies (I am obsessed) is totally acceptable.

Ohhhhhh. And if you wanted to make this on Black Friday, stirring in some leftover shredded turkey would be a pretty great idea.

Slow Cooker Creamy Wild Rice Soup with Butter Roasted Mushrooms | @hbharvest

Slow Cooker Creamy Wild Rice Soup with Butter Roasted Mushrooms

Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Calories Per Serving: 554 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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  • 1 cup dry wild rice or wild rice blend (wild rice and brown rice)
  • 1/2 sweet onion, diced
  • 6 carrots, chopped
  • 5 cups low-sodium veggie or chicken broth
  • 1 cup dry white wine
  • 1 tablespoon chopped fresh thyme + 3 thyme sprigs
  • 2 bay leaves
  • 1 teaspoon paprika
  • 1/2 teaspoon crushed red pepper flakes
  • 1 parmesan rind + 1/2 cup grated parmesan, plus more for serving
  • 1 cup whole milk or heavy cream
  • kosher salt and pepper
  • 2 pounds mixed mushrooms, roughly torn
  • 4 cloves garlic, smashed
  • 1 stick (8 tablespoons) butter
  • zest from 1 lemon


  • 1. In the bowl of your slow cooker, combine the rice, onion, carrots, broth, wine, thyme, bay leaves, paprika, crushed red pepper, parmesan rind, and a pinch each of salt and pepper. Cover and cook on low for 6-8 hours. 
    2. During the last 30 minutes of cooking, stir in the 1/2 cup grated parmesan and the milk. Cook until warmed through. Remove the bay leaves and discard.
    3. About an hour before serving, preheat the oven to 425 degrees F. In a 9x13 inch baking dish, combine the mushrooms, garlic, butter, thyme sprigs, lemon zest, and a pinch each of salt and pepper. Transfer to the oven and roast for 40-45 minutes, stirring halfway through cooking, until the mushrooms are golden and caramelized. 
    4. Mash the garlic with a fork, and then stir the mushrooms, mashed garlic, and any butter left into the soup. 
    5. Divide the soup among bowls and top with fresh thyme and parmesan. Eat!


*If eating this leftover, the rice does soak up a good amount of liquid. It's taste great, but you might need to add broth to make soup again or just eat good flavored rice!

Slow Cooker Creamy Wild Rice Soup with Butter Roasted Mushrooms | @hbharvest

Basically a giant bowl of comfort…LOVE.

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  1. 5 stars
    I’ve been waiting all summer to make this soup again. It’s such a warm and comforting fall flavor. My whole family loves it. We cook it on the stove for about an hour. The leftovers are incredible too and none of it goes to waste in our house.

  2. 5 stars
    Made this last night and wow, my husband and I were very impressed! Roasting the mushrooms in the oven is a MUST. Doing that added so much flavor to the soup. I also didn’t use the crock pot since I didn’t have time, I cooked on the stove top on low for one hour. I used unsweetened almond milk instead of whole Milk and it was perfect. Overall a soup I am adding to my recipe box to make in the future! Thank you!

  3. 1 star
    Followed this recipe to a T and the wine did not burn off in the soup leaving it tasting bitter. Also adding milk into hot soup will make it curdle… luckily I knew that but it was not detailed in the recipe so I hope others don’t make that mistake. Also, the mushrooms roasted in 20 minutes, not 40… leaving them burnt when I went to flip them. I wasted so much time and money on buying all fresh and organic ingredients for this soup just for it to all be thrown away.

    1. Hey Kristen,
      So sorry you did not enjoy this recipe, please let me know if I can help in anyway! xTieghan

  4. 5 stars
    Delicious! This recipe is so good and so worth it! It took me two tries though. I used a wild rice blend that had white rice and it turned to mush, well beyond what could be salvaged and I had to toss the entire thing. Just be careful not to make the same mistake! On take two, it cooked nicely on the “soup” setting of my instapot for 30 minutes. I added cooked ground turkey after it was cooked and it complemented it nicely.

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