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This Slow Cooker Creamy Wild Rice Soup with Butter Roasted Mushrooms is just what everyone’s Thursday needs. A hearty warming meal with herbed chicken, cozy wild rice, and served with a side of crusty bread.
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Ingredients
- Dry wild rice
- Sweet onion
- Carrots
- Low-sodium veggie or chicken broth
- Dry white wine
- Fresh thyme
- Bay leaves
- Paprika
- Crushed red pepper flakes
- Parmesan
- Whole milk or heavy cream
- Kosher salt and pepper
- Mixed mushrooms
- Garlic cloves
- Butter
- Lemon
Kitchen Supplies
- slow cooker
- 9×13 baking dish
- soup bowls
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!
Step One
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 of salt and pepper. Cover and cook on low for 6-8 hours. Enjoy the fragrant scent throughout the day if you’re working at home.
Step Two
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.
Step Three
About an hour before serving, preheat the oven to 425 degrees. 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 the oven and roast for 40-45 minutes, stirring halfway through cooking, until the mushrooms are golden and caramelized.
Step Four
Mash the garlic with a fork, and then stir the mushrooms, mashed garlic, and any butter left into the soup.
Divide the soup among bowls and top with fresh thyme and parmesan.
Back to my story about this recipe….
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.
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.
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
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 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!
Notes
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
Basically a giant bowl of comfort…LOVE.
Any suggestions for milk substitutes to make this dairy free?
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
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?
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
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!
Wow I am so glad you loved this Katie, thank you so much!
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!
I am so glad you loved this! And homemade naan is one of my favorite things! Thank you so much Martie!
This sounds lovely! Any way to make this in the instant pot instead of a slow cooker? Hmmmmm….
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
Hey we want the recipe not your fucking life story.
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!
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!
Thank you!!
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!
Thank you! I am so glad you loved this recipe Jen!
Hi! This looks delicious but I don’t have a slow cooker. How would I go about cooking this on a stove top?
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! 🙂
Thoughts on using unsweetened almond milk & dairy free butter to make it vegan?
I think that should work great! Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
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!
Hi I am really glad you made this again and enjoyed it Kathy! Thank you so much!
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!!
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!
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!
I am so happy to hear that Susan! Thank you!
Do you think I could make this with quinoa instead of rice? Or would that be totally weird? ha! Thanks 🙂
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! 🙂
Hello,
I don’t own a slow-cooker, could it be possible to make this in a regular pot? If so, how?
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! 🙂