You’re going to love the flavor of this wild rice mushroom soup! If you’re looking for a delicious recipe for dinner tonight, this fantastic rice soup recipe is the best! Mushroom lovers unite and get ready to crave more!
For the best flavor, change up the type of mushrooms that you can use. I love using fresh mushrooms, but this could work with canned mushrooms as well. Every time you make it, it could totally be a different flavor and taste.
If you’re a fan of this simple soup recipe, I think you’ll like this Tuscan Sausage Potato Soup as well. Be sure to add my Southwestern Chicken Soup to your meal planning radar too.
Why you’ll love this Creamy Mushroom Wild Rice Soup
- Perfect for a cold winter day (or any time of year!)
- Fast and easy cook time for any mushroom lover
- The hearty wild rice will fill your belly nice and full
Ingredients
- Wild Rice Blend – You could use white rice or brown rice in a pinch if you needed to.
- White onion – Chop up into bite-sized pieces.
- Celery stalks – Clean and dice into pieces.
- Carrots – I clean and peel carrots, but you can also dice baby carrots as well.
- Garlic cloves – Minced garlic is a great addition to flavor.
- Fresh mushrooms – Use baby Bella, white mushrooms, or earthy mushrooms for this creamy wild rice soup.
- Cannellini beans – All you need are these canned beans in this delicious soup.
- Bay leaf – Added for flavor and not to be eaten.
- Garlic powder – Just a dash is needed in this simple soup.
- Vegetable stock – Chicken broth, veggie broth, or chicken stock would work as well.
- Salt and black pepper – To taste.
- Half and half – This helps to make a creamy broth.
- Fresh parsley – A delicious fresh herb addition.
How To Make Slow Cooker Mushroom and Rice Soup
The full list of ingredients, quantities, and instructions can be found in the printable recipe card below.
- Step One: Rinse the wild rice under cold running water until water runs clear. Let drain and transfer to a 5 or 6-quart slow cooker crock.
- Step Two: Add onion, celery, carrots, and garlic to a food processor and pulse until very finely minced, and transfer to slow cooker crock.
- Step Three: Add 8 oz. mushrooms to the food processor and pulse until finely chopped. Thinly slice the remaining mushrooms and add to a slow cooker pot, along with the finely chopped mushrooms.
- Step Four: Puree cannellini beans until smooth and pour into slow cooker crock with other ingredients. Add bay leaf, garlic powder, and 6 cups of vegetable stock. Season with salt and black pepper to taste, and stir to combine all ingredients thoroughly.
- Step Five: Cover and cook on high for 3-4 hours or low for 6-8. Actual cooking time will vary by the individual slow cooker, so check for doneness after 2½ hours (or 5½ hours for low) and adjust cooking time accordingly. (The rice should be tender but not mushy when finished).
- Step Six: When cooking time is complete, remove the bay leaf and discard it. Add tempered half & half, chopped parsley, and add vegetable stock, if necessary, to achieve the desired consistency. Stir to combine thoroughly.
- Step Seven: Season with additional salt and black pepper to taste, and serve immediately.
Storing Leftovers
You can store this hearty soup for the next day easily by adding it to an airtight container. Reheat over medium-high heat on the stove or in the microwave on medium heat.
Substitutions or Variations
Use protein – Add some shredded chicken or leftover turkey and mix it with the rest of the ingredients.
Make it vegan – With a few simple changes, you can easily turn this into a vegan mushroom soup.
FAQs
If you want other rice options, long-grain rice is a great option to use as well.
Rinsing is important as it will help to wash away any extra starch that is on the rice. This will help it not become sticky while cooking.
What to eat with Wild Rice Mushroom Soup
You can always pair other foods with soup. Here are some of my favorites!
Other Soup Recipes You’ll Enjoy
- Hearty Classic Beef Stew
- Southwestern Chicken Soup
- See all our yummy soup recipes!
Have you tried this/these Wild Rice Mushroom Soup Recipe or any other recipe on my site? Be kind & leave a comment below! Make sure you don’t miss a thing; you can also follow along with me on Pinterest, Facebook, Twitter, or My Facebook Group! For more incredible recipes!
Creamy Wild Rice and Mushroom Soup
Ingredients
- 1 c. multi-color wild rice blend uncooked*
- 1 small white onion roughly chopped
- 3 stalks celery roughly chopped
- 2 large carrots peeled and chopped
- 3-4 cloves garlic peeled
- 12 oz. fresh mushrooms washed, divided
- 1 15- oz. can cannellini beans undrained**
- 1 whole bay leaf
- 2 t. garlic powder
- 6-8 c. vegetable stock divided
- Salt and black pepper to taste
- ½ c. half and half tempered
- ¼ c. fresh parsley finely chopped
Instructions
- Rinse the wild rice under cold running water until water runs clear. Let drain and transfer to a 5 or 6-quart slow cooker crock.
- Add onion, celery, carrots, and garlic to a food processor and pulse until very finely minced and transfer to slow cooker crock.
- Add 8 oz. mushrooms to food processor and pulse until finely chopped. Thinly slice remaining mushrooms and add to slow cooker pot, along with the finely chopped mushrooms.
- Puree cannellini beans until smooth and pour into slow cooker crock with other ingredients. Add bay leaf, garlic powder, and 6 cups of vegetable stock. Season with salt and black pepper, to taste, and stir to combine all ingredients thoroughly.
- Cover and cook on high for 3-4 hours or low for 6-8. Actual cooking time will vary by the individual slow cooker, so check for doneness after 2½ hours (or 5½ hours for low) and adjust cooking time accordingly. (The rice should be tender, but not mushy when finished).
- When cooking time is complete, remove bay leaf and discard. Add tempered half & half, chopped parsley, and add vegetable stock, if necessary, to achieve the desired consistency. Stir to combine thoroughly.
- Season with additional salt and black pepper, to taste, and serve immediately.
Notes
Nutrition Information
Hi Kim,
Amazing. What a filling, nutritious soup. One of my favorites.
Ryan
Hi Ryan! Mine too!