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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 | halfbakedharvest.com @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 | halfbakedharvest.com @hbharvest

Slow Cooker Creamy Wild Rice Soup with Butter Roasted Mushrooms | halfbakedharvest.com @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 | halfbakedharvest.com @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 | halfbakedharvest.com @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 | halfbakedharvest.com @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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Ingredients

  • 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

Instructions

  • 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!

Notes

*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 | halfbakedharvest.com @hbharvest

Basically a giant bowl of comfort…LOVE.

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Comments

  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.

  5. 5 stars
    I don’t have a slow cooker but this was no issue. I made it in a big soup pot and it took about an hour for the rice to soften. But oh my goodness those buttery mushrooms on top are just the ticket. This soup is so flavorful! Thank you for another fabulous recipe.

    1. Hey Tamar,
      Any non dairy milk will work well here. I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan

  6. 5 stars
    I made this last night. I think it was even better as leftovers today. The rice soaked up the broth, but I think that just helped meld the flavors. The lemon zest added a nice freshness. It’s so nice to find a hearty meatless winter soup.

    1. Hey Angela,
      Thanks so much for giving the recipe a try, I am thrilled that it worked out for you! Happy Holidays! xTieghan

    1. Hey Julie,
      Yes, all of the stove top instructions are listed above. I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan

    1. Hey Cat,
      Sure that would work! I hope you love the recipe, please let me know if you have any other questions. Happy Holidays! xTieghan

  7. 5 stars
    I never ever leave reviews for recipes I find online but this was just unbelievably good!!! I was skeptical about leaving the rice in the slow cooker for that long as I thought it might get mushy and even get stuck to the bottom. But it did not and the combination of the hearty mushrooms with the acidic white wine and slight touch of lemon, combined with the broth base was just incredible! Thank you so much for this delicious recipe!!

    1. I am so happy this recipe turned out so amazing for you, Severin! Thank you so much for trying this one! xTieghan

  8. Hi! Would it be weird to substitute the milk/cream with full fat coconut milk? So excited to make this now that it’s getting colder down in Georgia 🙂

    Thanks!

    1. Hey Megan,
      Coconut milk would be totally fine to use. I hope you love the recipe. Please let me know if you have any other questions and Happy Holidays! xTieghan

    1. Hey Rebecca,
      I would just cook on manual for 12-15 minutes. Cook the mushrooms as directed! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan

    1. Hey Lois,
      Thanks so much for giving the recipe a try! Yes, totally fine to freeze the leftovers. Please let me know if you have any other questions! xTieghan

    1. Hey Hannah,
      Yes the stove top instructions are listed above:) I hope you love the recipe, please let me know if you have any other questions! xTieghan

  9. 5 stars
    I made this recipe a couple weeks ago and it was amazing!! Made great leftovers for lunch the rest of the week too. If I wanted to omit dairy would unsweetened oat milk or coconut milk change the taste too much? Thanks for all of your amazing recipes, they always turn out great!

    1. Hey Hannah,
      Thanks so much for giving the recipe a try! I think any dairy free milk would be fine to use here. Please let me know if you have any other questions! xTieghan

  10. 5 stars
    Aromatic and delicious! Beautiful dish with comfort food flavors. I used Minnesota wild rice with a bit of long-grain brown rice as well. Unfortunately, the brown rice was parboiled so ended up somewhat “puffy” when finished and seemed to pull a lot of moisture from the dish.

  11. 5 stars
    This soup is unmatched. So incredibly delicious. Perfectly creamy, not too salty, amazing flavor. Even my partner, who does not like mushrooms, raved over this soup!

    1. Hi Andrea! I am sorry this did not turn out as expected. Please let me know if there is anything I can help with! xTieghan

    1. Hey Sarah,
      Sure you could do this on the stove top for 3-4 hours. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  12. 5 stars
    So tasty! I accidentally used chili power instead of paprika and I think that was a wonderful mistake, added a bit of unexpected spiciness that balanced the heavy cream.
    Made 8 servings and cooked in the instant pot for 30 minutes (important to note that 20 minutes was too short and needed to recook it for 10 minutes).
    I’ll definitely be making this again!

  13. Hello! I am making this soup now and accidentally added the milk for the whole cook time. Will this ruin the soup? Any fixes?

  14. 5 stars
    I don’t entirely know if I’m allowed to comment on the actual recipe since I made a ton of modifications (based on what I had on hand), but it turned out delicious and I really loved the oven trick for the mushrooms! I roasted some chickpeas with the mushrooms somewhat on a whim, not sure if it made a big difference in their texture but was glad to have a bit more protein in it.

    Also, I ended up not even using any cream/milk (I don’t tend to like heavy soups) and still found it creamy and delicious! So for anyone who’s either put off by the cream or can’t do dairy, etc, it’s still really yummy without it. 🙂 Thanks for all of your delicious recipes!

    1. Hi Nicole! I love that you were able to use what you had on hand and it turned out amazing for you! Thank you for trying this one!! xTieghan

    1. Hey Julia,
      Sure, sage would be great:) I hope you love the recipe, please let me know if you have any other questions! xTieghan

  15. 5 stars
    I made this for a dinner party and it was easy and delicious. (Tastes even better the next day.) To make it even easier on myself, I bought the mirepoix mix from trader Joe’s (instead of cutting up the carrots and onion at the beginning of the recipe.) This soup is destined to be a regular MVP in my rotation.

    1. Hi Shelley! Thank you so much for trying this! I am so glad it turned out so well for you! Also, the best when ingredients are already prepped! xTieghan

  16. There are a few conflicting instructions in this recipe with garlic, thyme, butter, etc. I’m making it now. Sure hope it turns out ??

  17. Fantastic recipe for a rainy day! We panned the mushrooms and added some kale in the last 1/2 hour (wife needs green in food), but all else was done the same- excellent soup!

  18. 1 star
    I followed the recipe and it doesn’t look right. The rice is the same consistency as oatmeal. The thyme sprigs are difficult to eat. I’m not sure where I went wrong and why the rice turned out so mushy.

    1. Hi Nancy, so sorry you had trouble! it sounds like your rice just soaked up to much liquid. what kind of rice did you use? I wonder if it differs from mine I would try cooking and hour less next time and be sure to just remove the rosemary sprigs from the soup before eating. You don’t need to leave them in. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  19. 5 stars
    Oh My Goodness!!! This recipe was AWESOME!! Made it tonight, everyone said “Let’s do this again, and again!!” Thank you so much. I did add browned ground sausage – used the wine to get all the bits. I also used coconut milk since i had some i needed to use up. Wow! The flavors just explode in your mouth.

  20. 2 stars
    Using a slow cooker on low,noticed the rice has disintegrated after 6 hours:( I don’t think it will be as good without some texture to the rice. Next time I’ll add the rice half way through. I’ll give a full rating after I add the mushrooms and taste it.

    1. Hi Jennifer! I am sorry about that. I hope it works better for you half way through! Please let me know if you have any questions! xTieghan

  21. S, I just found this recipe and I’m looking for mixed mushrooms all the options I have found have been dried. Do you know how many oz of dried mushrooms I would need for this? Or did you use 2 lbs I fried mushrooms and registered them. Thanks. Selina

    1. Hey Selina! I don’t recommend using dried mushrooms, I would use cremini mushrooms if you can’t find wild mushrooms. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ??

  22. This recipe looks entirely too yummy however; my hubby HATES mushrooms….sigh.
    I would love to replace the mushrooms with cooked chicken breast pieces/chunks.
    When would you suggest I add this in?

    1. Hi!! I would recommend adding raw, cubed chicken with the rice so that it has time to cook. OR you can stir in shredded chicken to the cooked rice before serving. I think either will be perfect and so delicious! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ??

    1. Hi Neha, sure! I would cook the soup on high pressure for 15 minutes. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ??

  23. Hi there! Is it possible to make this recipe on a stove top? I wanted to make it for dinner but a slow cooker will take a bit too long for today! Thanks 🙂 Emily

    1. Hey Emily! Yoou can simmer the soup on the stover for 1 hour to 1 hour 30 minutes (until the rice is fully cooked) over medium low heat. This should work perfectly! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ??

  24. 5 stars
    Every year I am invited to a friends ‘Harvest Dinner’ where all the guests bring a dish that is focused on local produce. We all eat and then vote on our top 3 favorite dishes. This year I made this AMAZING mushroom wild rice soup and I won first place!!! Bravo on this recipe, so glad to have stumbled upon this blog and will definitely be making this again and again. In my opinion what sends this over the top to goodness is the crushed red pepper that gives it a little kick and the mushrooms roasted in that lemon zest, butter and thyme.
    So good

  25. Hi, thank you so much for the recipe! So if i read well in the comment : if i have a dutch oven,, I should just let it cook during one hour over 6 right ? Thank you so much.

    1. Hi there! Yes, this is correct! That will work great! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

    1. HI there! Se below for stove-top directions! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

      1. In a large soup pot combine the rice, onion, carrots, broth, wine, thyme, bay leaves, paprika, crushed red pepper, parmesan rind, and a pinch each of salt and pepper. Bring to a boil over high heat, then cover reduce the heat to LOW and cook on for 40-45 minutes.

      2. 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 9×13 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!

  26. Hi, I would love to make this soup, however, I do not use a slow cooker.
    How would you suggest stove top/oven version?
    Many thanks
    JK

    1. HI there! Se below for stove-top directions! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

      1. In a large soup pot combine the rice, onion, carrots, broth, wine, thyme, bay leaves, paprika, crushed red pepper, parmesan rind, and a pinch each of salt and pepper. Bring to a boil over high heat, then cover reduce the heat to LOW and cook on for 40-45 minutes.

      2. 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 9×13 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!

  27. Four hours in cooking on low setting and there was hardly any liquid left, so I added water, hoping it’s still good.

    1. I am sure it will be great, but please let me know if you have any questions!! Thank you Michele! xTieghan

  28. This mushrooms were so amazing! Do you have any other recipes that they would be good on? Thinking of pot roast, but curious what else you think would work!

    Thanks!

    Lindsey

    1. HI! Honestly, I love spooning them over pasta, creamy polenta, or a really good piece of toast!! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

    1. HI Amelia! Yes, canned coconut milk will be delicious! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  29. 5 stars
    This is one of my favourite soups I’ve ever made! A total knock out every time! The only thing that could make this better would be to add an adjustment to the recipe so I can make it in my instant pot! Please let me know if you get around to this change 🙂

    1. HI! i Have not made this in the instant pot, so I am unsure of the cooking times. I would recommend 12 minutes on high pressure, but again I have not tested this. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

    1. Hey Morgan! I recommend using canned coconut milk and omitting the cheese to make this dairy free. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  30. 5 stars
    This was (and still is!) fantastic. I made it as written except for two changes: my grocery store was out of everything but cremini mushrooms, so I used those and then added rehydrated porcini and their soaking liquid to the slow cooker in the morning as well. I had to top up with a bit more broth, but it’s all good!
    For supper, I stirred the mushrooms into the soup and then served it in big bowls topped with homemade garlic croutons (had some leftover sourdough), smoked tofu “bacon bits”, and extra roasted garlic cloves. The soup + mushrooms on their own are making an amazing office lunch the next day. I can’t get over the balance of spicy, salty, savoury, and acid in this creamy, comforting, amazing winter soup – and I’m not just saying that because the snow is falling sideways across my office window!

  31. 5 stars
    This may be one of the best dinners to ever grace my dining room table. After reading some of the other comments, I added an extra four cups of chicken broth, and it was perfection. Thank you so much for the recipe! Half Baked Harvest for the win!!

  32. 5 stars
    Wow! This is so good :). I made it with vegetarian broth. Was happy to find 100% wild rice, so no gluten. And, didn’t want a milky soup, so I left that out and just added a tad more cheese. Very, very good. Hearty, and the flavors are so deep and complex. I’m so glad there are leftovers! Thank you.

  33. 5 stars
    I made the soup but not in the slowcooker
    I cooked it on the stove instead of wild rice I used mountain rice a mix of black rice and red rice. Also finished the mushrooms with truffle oil for a more earthy flavor

  34. 5 stars
    Put this on midday on Christmas Eve and came him from mass to a house that smelled like the holidays. This was a big hit with my family.

  35. 5 stars
    This was a wonderful recipe and a nice change from normal vegetable rice soup. The roasted mushrooms made this! I purées some for my 8 month old before I added the cream and cheese. He loved it!

  36. 4 stars
    Had a little bit of a problem with the rice getting too soft as mentioned by a few people but it was a good heads up to have. I used fresh shredded Parmesan and it seemed to work fine. I also couldn’t find mushrooms mentioned in recipe but used a mixture of white and baby bellas. Added chopped kale just before serving. Yum!

    1. hi! You can omit the mushrooms and use a mix of your favorite veggies and shredded chicken. That will be great! I think broccoli would be delicious! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan

    1. Mine is 7 quarts. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan

    1. It’s cream. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan

    1. HI! I recommend using canned coconut milk. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan

  37. Could I add shredded rotisserie chicken to this? My kids will eat vegetables as long as there is animal protein too. Weirdos. How much more liquid would I need?

    1. Hey Kate! I recommend adding about 1-2 cup shredded chicken and about 1 cup of additional broth! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan

  38. 5 stars
    I am new to this website and was looking for something easy to make in the crockpot. This caught my interest. I am not kidding I ate this soup for the last 5 nights straight. My boyfriend proclaimed that this was ‘the best meal I have ever made.’ It is so delicious and perfect for chilly days in NYC. This will be certainly be a recipe to put into my regular rotation. Thank you for inspiring me!

  39. 5 stars
    Made this last night. SO GOOD! such rich layered flavors. You’re right, roasting the mushrooms was well worth it and really, an easy step in the process. I started this in my stovetop pressure cooker -15 minutes for the rice and veggies to soften. Then added the rest of the broth and cream. And I even made the homemade naan! Mine were too thick, note to self, but still tasty. Thank you for another winner Tieghan!

    1. Sure! I would just cook on manual for 12-15 minutes. Cook the mushrooms as directed! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan

    1. Hi Jeff. That is why I placed a “skip to recipe” button at the top of the page. Please feel free to use it and I hope you love this recipe!

  40. This was delicious! I used coconut milk, and earth balance to cut out most of the dairy, and then I doubled the garlic. Yummy! Thank you!

  41. 5 stars
    Really delicious!!! Only changes I made – slow cooked in an instapot on med for 4 hours and like another reviewer, I added 1/4 cup sherry. Otherwise made exactly as written. This one’s a keeper. Can’t wait to try more of your recipes!

  42. Hi! This looks delicious but I don’t have a slow cooker. How would I go about cooking this on a stove top?

    1. HI! I would just add everything to a large pot and simmer on the stover for 45 minutes to an hour. That should be great! Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂

    1. I think that should work great! Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂

  43. Great recipe but not for a crock pot. Made it the 1st time and I had a pot of mush. Made it again today but cooked the rice in the broth/seasonings for 5 minutes boiling then simmered for 15-20 minutes. Added the sauteed carrots and onions. It was INCREDIBLE!!! (I also added about 2 cups of edamame to up the protein aspect.) The whole family was happy!

  44. 5 stars
    i’m making this for a party and have to take it to another persons home– can i cook the mushrooms ahead of time and then add them to the soup when we arrive at the party?
    ps–i just received your cookbook and i love it!!

    1. HI! Yes, cooking the mushrooms ahead and then adding before serving at the party will work out great!! You could also probably just cook them and stir them into the soup while at home, then serve as is at the party. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂

      Hope you love the cookbook!

  45. 5 stars
    This is delicious! We got home from work to the rice bubbling away in the slow cooker/crockpot. I had prepped the items in the 9X13 pan in the morning, and so we quickly tore the mushrooms while the oven preheated. Then we were able to enjoy a glass of wine and a salad until the soup was done. A really nice dish, especially on a cold winter night. Thank you!

    1. I think Quinoa would be great!! I would use an equal amount. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂

    1. Sure! Just add everything to a pot and set over low-medium, heat on the stove. Simmer for 2-3 hours or until the chicken is cooked through and the rice tender. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂

  46. 5 stars
    I’ve made so many recipes from HBH and this one was just as amazing as the others!! Cooked everything (but the mushrooms) in the crockpot on high for 4 hours and everything was cooked perfectly! DO NOT skip the roasted mushrooms!! They’re such a good addition!

  47. Hi, I live in the UK and have no idea where I’don’t get wild rice. Would the recipe need changing if I just used brown rice? Thanks!

    1. NO need to change the recipe. Brown rice will be amazing! Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂

    1. You could just cut the recipe in half. How small is your crockpot? Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂

  48. 5 stars
    Thank you for this recipe. My family loved it!! It was warm, hearty, and made the house smell divine – just what we needed on a cold winter’s day. I will definitely be making it again!

  49. 5 stars
    Just made this last night and it was SO GOOD. Definitely will become a crockpot staple at my house. Thanks for an easy and delicious recipe!

  50. 5 stars
    I just made this and finished a bowl! Very delicious! The only thing I wish I had done was let the mushrooms roast past the 45 min. because my oven did not crisp them up in that time. The roasted mushrooms definitely added a wonderful depth of flavor, I just wanted that texture! I shall be more patient next time! Thank you for the wonderful recipe!

  51. 5 stars
    I absolutely love this soup!! The slight spiciness and the flavor of the wine make it so different from others. Also the caramelized mushrooms taste amazing. Thank you for the wonderful recipe! I’m glad it doesn’t have flour in it like most, which makes it gritty. This freezes well for me and makes an amazing lunch or dinner. I added celery to the soup as well 🙂

    1. Thank you! I am sorry, at this time I do not have the nutritional value. Please let me know if you have other questions. Hope you love this recipe! Happy Holiday’s ? 🙂

  52. My boyfriend loves mushroom soup but HATES bits of mushroom. Is this the kind of soup you can blend together using a hand powered blender and still enjoy flavors? Maybe keeping the rice unblended?

    1. HI! Yes, remove the rice from the soup, then blend and add the rice back to the soup. Please let me know if you have other questions. Hope you love this recipe! Happy Holiday ? 🙂

  53. Hi – I can’t wait to try this recipe – sounds amazing! My husband HATES cooked carrots (and can tell if I sneak them into recipes). Do you recommend substituting them another vegetable? Or just leave them out? Thanks so much!

    1. HI! You could sub them with a hearty veggie like beets or potatoes or just leave them out completely. Please let me know if you have other questions. Hope you love this recipe! Happy Holiday ? 🙂

  54. 4 stars
    This soup was AMAZING. The roasted mushrooms in the oven was the perfect addition. I did find that I had to continue adding liquid, and even when it was finished it was more stew than soup! I did not mind though, the flavor was amazing. Like an elevated mushroom soup. Will be making again if I can figure out the liquid issue!

  55. 5 stars
    Delicious!! I’m usually not a big fan of creamy mushroom soups – they always taste bland and heavy to me. But Half Baked Harvest has never let me down before, so I decided to make this last night for some friends and I’m so glad I did!! I substituted full-fat coconut milk for the heavy cream to accommodate a vegan friend. The soup turned out rich, flavorful, and multi-layered. The red pepper flakes added a perfect level of deeper heat and the lemon zest added an uplifting freshness at the end! Thanks so much for another awesome recipe! I’ve been trying to find good vegetarian slow cooker recipes for years – this is definitely getting saved in my recipe book.

  56. 4 stars
    Made this and really enjoyed it although i might have added too hot chillies as it was rather hot. Personally i would not cook with the chilli in the soup but add it raw (kashmiri chilli – which is not hot), finely chopped over the mushrooms, bringing much needed colour and a little background heat.
    I did not use a slow cooker but made it in a Le Creuset pan which did not affect the dish and cooked in less time (i made this when i got in from work).
    Dotn be frightened to salt this dish heavily – it needs it.
    Overall very nice and different

  57. 5 stars
    Love, love, love this recipe! The roasted mushrooms are incredible, and the slow cooker made prep a breeze. My husband loves lemon zest in soup, so the only change I made the second time I made it (like I said, we love it) was to reserve half the zest and add it immediately before serving so he could get a bit more of the flavor. Really delicious on a cold fall day!

  58. 5 stars
    We have family in town for Thanksgiving and I made this for dinner today. It was a big hit. We all enjoyed it. I’ll be making it again. Thanks for the recipe!

  59. 5 stars
    This is a delicious, hearty, deeply flavored, nourishing soup. We loved it. I was remembering a Minnesota Wild Rice Soup I had years ago, so I added 1/3 cup sherry with the milk and then topped it off at the table with some toasted almonds. I omitted the lemon zest and red pepper flakes for a milder version. I will definitely make this again. A great winter soup!

  60. 5 stars
    Hi there!
    Just wanted to tell you that I made this for my family tonight and it was a huge hit! Everyone loved it and the house smelled amazing from those mushrooms in the oven. Thank you for an amazing recipe, it’ll definitely be a family favorite during the holidays from here on out

  61. 3 stars
    Great recipe, but I’d recommend checking the rice after 3-4 hours, mine was way overcooked and soaked up all the broth so it ended up being more of a porridge, albeit delicious:)

  62. 5 stars
    This was delicious! Easy to make, comforting, and flavourful. I am trying to cut down on salt and I was able to eat this without adding salt at the table. Thanks for a great recipe!

  63. 5 stars
    I made this last night and it was wonderful! The smell of the roasting mushrooms was outrageous. One question: Your slow cooker picture shows chopped garlic in with the rice and veggies, but the recipe only calls for the garlic to roast with the mushrooms. Garlic in both sounds like a good idea. 🙂 What do you recommend?

  64. 5 stars
    Made this today and it was awesome!! Smelled sooo good cooking all day in the slow cooker it was practically torture for my husband. Added some shredded chicken, used 2% milk, the roasted butter mushrooms took it over the top! Not the usual bland Midwestern fare I remember growing up, thank you!!

  65. 5 stars
    I made this for dinner last night and at the end of our meal there was nothing left of the soup. I omitted the mushrooms, which I LOVE, however, one of my daughters does not like them.. I added two cooked two boneless chicken breasts, shredded instead. This is definitely a keeper.

  66. 4 stars
    I’m currently making this, and the house smells fantastic!

    Just wondering what kind of mushrooms you used? I picked up some cremini, white and oyster mushrooms because that’s all they had at the grocery store today!

    1. HI! I use cremini and the wild mushrooms my grocery sells! Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂

  67. 5 stars
    I made this soup yesterday in my InstaPot (45 mins., high pressure). It was wonderful. The roasting mushrooms made my house smell divine. I picked up the wild rice blend and parmesean rind at Whole Foods. And I substituted the cream with Pacific plain coconut milk to cut down on the dairy. Probably not as creamy, but absolutely delicious.

      1. I put the milk in for the whole cooking time. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂

  68. I am making this on the stovetop right now (no slow cooker), and it smells absolutely amazing. Would this soup keep well in the fridge for a couple of days, in case I have any leftover? And if so, should I keep the mushrooms separately instead of stirring them into the soup upon initial serving?

    1. HI! The rice ends up soaking up most the liquid. if eating leftover you might want to add broth to make it soup again or just serve as rice! You can stir the mushrooms in, no need to keep separate. Please let me know if you have other questions. Hope you love this recipe! Thanks! ?

    1. Use a large soup pot! That works great! Just simmer over low heat, covered for an hour or until the rice is soft. Please let me know if you have other questions. Hope you love this recipe! Thanks! ?

  69. Hi! This looks fabulously hygge!! Could I make and freeze for Black Friday? If so, what’s best way to defrost and reheat?? NOMaste!

    1. Sure! Freezing will be great! Just thaw overnight and warm in the crockpot or on the stove. You may need to add liquid to make is soup again. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂

  70. 5 stars
    This was delicious! I halved the recipe since my husband is out of town. I had to add some broth halfway through cooking so I probably used 3.5-4 cups. But I live at 7200’ so that happens here sometimes.
    I served it with a nice focaccia.
    Love seeing a slow cooker recipe not focused on meat!

  71. Do you melt the butter before mixing with the mushrooms? Or just put it whole or cubes and then it gets mixed once it’s melted and you stir halfway through?

    1. I just put in cubes of butter and stir halfway threw cooking. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂

  72. 4 stars
    This looks fantastic. Is there a way to make it without the slow cooker? I don’t have room in my small NYC kitchen for another appliance but I do have a lovely dutch over.

    1. Use your dutch oven! That works great! Just simmer over low heat, covered for an hour or until the rice is soft. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂

  73. It’s been raining all day and a cozy bowl of soup is just what I’m craving – this is comfort in a bowl!

  74. Hey Tieghan,
    This soup looks lovely and I can’t wait to make it over winter break when I can also cozy up under a blanket while watching Christmas movies. Maybe this would be good followed with some pre-Christmas cookies? Haha I’m looking forward to all of the holiday baking and soups. This would be great with some crunchy bread and I like the idea of the roasted mushrooms! Also, a nice idea for leftover turkey. I’m glad the book signing went well and you’re able to have a cozy day today. Hopefully you’re able to catch up on everything before leaving for cleaveland and I believe in you! 🙂
    Sleep well and stay warm!

    1. YES! This soup sounds so amazing to have while cozying up watching Christmas movies! (Cookies are a must haha) I hope you love this Krsitin, thank you!

  75. Would love to have this soup include mushrooms but be something that could entirely be done through just the slow cooker process. Any suggestions?

    1. HI! Just add all the ingredients used to make the mushrooms to the slow cooker when you add the rice and other ingredients. That will be just fine. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂

  76. Wild rice is black and is generally mixed with white or brown rice into a combination. Can you clarify what kinds and amounts of rice you’re using, and whether they need to be cooked for different times?

    1. HI! I use a wild rice blend, black and brown rice. No need to change the cooking times. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂

  77. This looks delicious, cannot wait to make it! I need to use my slow cooker more so I’ve been enjoying your recent posts with this cooking method.

  78. It looks like you used a combo of wild and brown rice from the photos.It looks delicious and I can’t wait to make it!

  79. 5 stars
    Can’t wait to try this recipe. I thought wild rice was black. Your picture shows white and black rice. Did you use a combination of rices? What brand of rice did you use? Thanks

    1. HI! I use a wild rice blend, which is black and brown rice. It’s Whole Foods 365 brand. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂

  80. What is a parmesan rind? The parmesan I bought recently was in the shape of a triangle and didn’t have a waxy rind on it like some cheeses do. Thanks!

    1. HI! A parmesan rind is the end of a Parmesan cheese wedge. It ‘s usually on most parmesan rinds, but if not, don’t worry. Just omit it from the recipe. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂

  81. This sounds and looks delicious! I just made tuna-lasagna but this will be my next recipe, thanks Tieghan! I usually cook mushrooms and garlic in a frying pan but they don’t turn out crispy. I’ll try it your way, in the oven.

  82. Great recipe. What brand of wild rice do you use? I made another of your recipes with wild rice and the rice took forever to cook (much longer than the recipe called for). Can you suggest another kind of rice. It was the only recipe of yours that I made that didn’t turn out. Each day I look forward to your email with a new recipe and most times it’s what is for dinner here. Love the cookbook too.

    1. Look for light colored wild rice. It cooks a lot faster and tastes a lot better. The black wild rice takes forever. There’s an saying about it that goes, ‘put a rock in with the rice and when the rock is soft the rice is done.’ Not sure where you’re located, but northern MN has the best wild rice. Here’s a link! https://www.llwildrice.com/#llwildrice This is actually harvested by the Ojibwe tribe from the lake. It is not cultivated. Hope this helps!

    2. HI! I use a wild rice blend, which is wild and brown rice. It’s Whole Foods Brand. Please let me know if you have other questions. Hope you love this recipe! Also, THANK YOU! Your comment just made my day! 🙂

    3. Wild rice is not the same as regular rice – it is actually a grass. It requires twice as long to cook as white rice, and when you are preparing wild rice on its own (as opposed to a slow cooker), use 4 cups of water to every cup of wild rice. It is not supposed to be crunchy, but rather cooked long enough to split open. It has a wonderful nutty flavour – very different from white (or even brown) rice. Here is a good basic wild rice recipe from Northern Lights Foods in La Ronge, Saskatchewan, Canada: https://www.northernlightsfoods.com/recipes. Wild rice is grown organically in cold northern lakes, and harvested with airboats.