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Slow Cooker Creamy Wild Rice Soup with Butter Roasted Mushrooms | halfbakedharvest.com @hbharvest
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4.1 from 432 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
Keyword: easy recipe, mushroom soup, rice soup
Servings: 6 servings
Calories: 554kcal
Author: halfbakedharvest


  • 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!


Calories: 554kcal | 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