1parmesan rind + 1/2 cup grated parmesan, plus more for serving
1cupwhole milk or heavy cream
kosher salt and pepper
2poundsmixed mushrooms, roughly torn
4cloves garlic, smashed
1stick (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!