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Slow Cooker Creamy Wild Rice Soup with Butter Roasted Mushrooms | halfbakedharvest.com @hbharvest
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4.13 from 466 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 mins
Cook Time6 hrs
Total Time6 hrs 15 mins
Course: Soup
Cuisine: American
Servings: 6 servings
Calories: 1215kcal



  • 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!


Calories: 1215kcal | Carbohydrates: 44g | Protein: 16g | Fat: 34g | Saturated Fat: 20g | Cholesterol: 100mg | Sodium: 454mg | Potassium: 1064mg | Fiber: 8g | Sugar: 8g | Vitamin A: 11580IU | Vitamin C: 16.6mg | Calcium: 184mg | Iron: 2.3mg