Creamy Mushroom and Wild Rice Soup Recipe

5 from 7 votes

Creamy Mushroom and Wild Rice Soup Recipe

You’re going to love the flavor of this mushroom and wild rice 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!

Prep Time20

Cook Time4

Total Time4 20

Course: Slow Cooker & Crockpot, Soups & Chowder

Cuisine: American

Servings: Servings

Calories: 168kcal

Author: Kim Schob

Equipment

Ingredients

1 cup 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 can cannellini beans 15 oz can undrained**
1 whole bay leaf
2 t garlic powder
6-8 cups vegetable stock divided
Salt and black pepper to taste
½ c half and half tempered
¼ c fresh parsley finely chopped

Cups - Metric

Instructions

Begin by thoroughly rinsing the wild rice under cool tap water until the water is clear, then allow it to drain before adding it to your slow cooker.
1 cup multi-color wild rice blend
In a food processor, pulse the onion, celery, carrots, and garlic until they're finely chopped, then place the mixture into the slow cooker.
1 small white onion, 3 stalks celery, 2 large carrots, 3-4 cloves garlic
Next, place 8 oz. of mushrooms in the food processor and pulse until they are finely chopped. Take the remaining mushrooms, slice them thinly, and add them to the slow cooker along with the processed mushrooms.
12 oz fresh mushrooms
Blend the cannellini beans into a smooth puree and add this to the slow cooker, along with the bay leaf, garlic powder, and vegetable stock. Season the mixture with salt and pepper to taste, mixing well to ensure everything is evenly dispersed.
1 can cannellini beans, 1 whole bay leaf, 2 t garlic powder, 6-8 cups vegetable stock
Cover the slow cooker and set it to cook on high for 3-4 hours or on low for 6-8 hours. Keep in mind that cooking times can vary between slow cookers, so it's advised to check the rice after 2½ hours (or 5½ hours on low). The cooked wild rice should be tender without becoming overcooked and mushy.
Upon completion of the cooking time, remove and discard the bay leaf. Gently stir in the tempered half and half and the chopped parsley. If necessary, add more vegetable stock until your desired consistency is reached.
½ c half and half, ¼ c fresh parsley
Finally, adjust the seasoning with additional salt and pepper if needed, and serve the dish warm.
Salt and black pepper

Notes

Enhance flavors: Sauté your onions, garlic, celery, and carrots before adding them to the slow cooker. This caramelization process brings out the natural sweetness and adds depth to the soup's overall flavor.
Avoid overcooking rice: To ensure that the wild rice maintains its texture, start checking it periodically towards the end of the cooking time. Wild rice is perfectly cooked when it's tender yet still chewy.
Garnishing: Garnish each serving with a sprinkle of grated Parmesan cheese or a dollop of sour cream for a boost of flavor and a delightful presentation.
Fresh herbs: In addition to parsley, consider adding thyme or rosemary for a more complex herb profile that complements the mushrooms.
Prepping in advance: Chop all your veggies and measure out your ingredients the night before to save time when you're ready to start cooking.
Optimal creaminess: For the best results, gently warm the half and half before stirring it into the soup to prevent it from curdling.

Nutrition