Slow Cooker Creamy Wild Rice Soup with Butter Roasted Mushrooms

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4.14 from 479 votes

Slow Cooker Creamy Wild Rice Soup with Butter Roasted Mushrooms

A simple, creamy, wild rice soup made in the slow cooker and topped with roasted mushrooms.

Prep Time15

Cook Time6

Total Time6 15

Course: Soup

Cuisine: American

Servings: servings

Calories: 1215kcal

Author: Tieghan Gerard

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!

Nutrition