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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: 1215 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!
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Slow Cooker Creamy Wild Rice Soup with Butter Roasted Mushrooms | @hbharvest

Basically a giant bowl of comfort…LOVE.

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    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

  1. 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

  2. 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.

  3. 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

  4. 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!

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

  6. 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

  7. 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

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

  9. 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!