Slow Cooker Creamy Mushroom Wild Rice Soup

$Here is what you need for this soup: - 1 cup wild rice, rinsed and drained - 1 tablespoon olive oil - 1 medium onion, chopped - 3 cloves garlic, minced - 8 ounces (about 2 cups) mushrooms, sliced (mix of cremini and button) - 2 medium carrots, diced - 2 celery stalks, diced - 6 cups vegetable broth - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - 1 bay leaf - 1 cup heavy cream or coconut cream for a dairy-free option - Salt and pepper to taste - Fresh parsley, chopped (for garnish) You can boost the flavor with these extras: - A splash of white wine for richness - 1 teaspoon lemon juice for brightness - A pinch of red pepper flakes for heat If you don't have an ingredient, here are some swaps: - Use brown rice if you can’t find wild rice, but cook a bit longer. - Swap olive oil for butter for a richer taste. - Use any mushrooms you like, such as button or shiitake. - Coconut cream can replace heavy cream for a dairy-free option. These choices keep the soup tasty and flexible! Start by heating 1 tablespoon of olive oil in a skillet over medium heat. Next, add 1 medium chopped onion. Sauté the onion until it turns soft and clear, which takes about 5 minutes. Then, mix in 3 minced garlic cloves, 8 ounces of sliced mushrooms, 2 diced carrots, and 2 diced celery stalks. Cook this mixture for another 5 minutes, or until the mushrooms are tender. This step builds flavor and makes the soup rich. Transfer the sautéed veggies into your slow cooker. Add 1 cup of rinsed wild rice and 6 cups of vegetable broth. Toss in 1 teaspoon of dried thyme, 1 teaspoon of dried rosemary, and 1 bay leaf. Stir everything well to combine. Now, cover the slow cooker and set it to cook on low for 4-5 hours or on high for 2-3 hours. The rice should be soft and fluffy when done. When the soup is ready, stir in 1 cup of heavy cream or coconut cream for a dairy-free option. Season with salt and pepper to taste. Don’t forget to take out the bay leaf before serving. Ladle the soup into bowls and sprinkle fresh chopped parsley on top for a nice touch. This soup is warm, creamy, and full of flavor, perfect for any day! To get a creamy texture in your soup, use heavy cream or coconut cream. Add the cream at the end of cooking. Stir it well to blend with the other ingredients. You can also puree part of the soup to make it thicker. Just use an immersion blender. This adds creaminess while keeping some chunks for texture. Seasoning is key to great flavor. Use salt and pepper to taste. Fresh herbs like parsley add brightness. Dried thyme and rosemary bring warmth. Taste the soup before serving. Adjust the seasoning if needed. A splash of lemon juice can brighten the flavors, too. Avoid overcooking the wild rice. It should be tender but not mushy. Don’t skip the sautéing step for the veggies. This step builds flavor. Be careful with the cream; adding it too early can curdle it. Lastly, remember to remove the bay leaf before serving. It’s not good to eat! {{image_2}} You can make this soup dairy-free very easily. Just swap the heavy cream for coconut cream. Coconut cream gives a nice, rich texture. It also adds a hint of sweetness. This choice works well with the earthy mushrooms. You can enjoy a creamy soup without dairy. You can add protein for a heartier meal. Chicken is a great option. Use cooked, shredded chicken for easy mixing. If you prefer plant-based, try tofu. Use firm tofu and cut it into cubes. Add it to the slow cooker with the veggies. Both options will give you a filling soup. Herbs can change the flavor of your soup. You can try fresh parsley for brightness. For a bolder taste, add a bit of sage or dill. A sprinkle of thyme or rosemary can enhance the earthiness. Feel free to mix and match herbs based on your taste. Experimenting with herbs can make each bowl special. To store your soup, let it cool first. Then, pour the soup into airtight containers. Make sure to leave some space at the top. This helps prevent spills when freezing. You can keep the soup in the fridge for up to three days. For longer storage, go for freezing. When you are ready to enjoy the leftovers, pour the soup into a pot. Heat it over medium heat. Stir often to avoid sticking. If the soup is too thick, add a splash of broth or water. This will bring back its creamy texture. Taste and adjust with more salt or pepper if needed. To freeze the soup, use freezer-safe containers. Leave some room at the top, as liquids expand when frozen. The soup can last for up to three months in the freezer. When you want to eat it, move it to the fridge overnight to thaw. Reheat it slowly on the stove for the best flavor. Yes, you can use brown rice. However, brown rice cooks differently than wild rice. Wild rice takes longer to cook and has a unique texture. If you use brown rice, check it often. You may need to adjust the cooking time. It usually cooks faster than wild rice. This soup lasts about three to four days in the fridge. Be sure to store it in an airtight container. If you want it to last longer, consider freezing it. Just remember to leave some space in the container for expansion. Yes, you can make this soup in a regular pot. Start by sautéing the vegetables in a pot on the stove. Then, add the broth and rice. Bring it to a boil, then lower the heat. Let it simmer for about 45 minutes or until the rice is tender. Stir in the cream at the end. This blog post covered everything you need for creamy mushroom wild rice soup. We explored ingredients, cooking steps, and variations. You learned tips for the best texture and flavor. I also included storage info and answered common questions. Making this soup can be simple and fun. Try different flavors or substitutes to suit your taste. Enjoy your cooking adventure!$

Slow Cooker Creamy Mushroom Wild Rice Soup

Warm up with a bowl of Slow Cooker Creamy Mushroom Wild Rice Soup, the perfect comfort food! This easy recipe combines savory mushrooms, wild rice, and fresh veggies simmered to perfection in your slow cooker. With just a handful of ingredients and minimal prep time, you can enjoy a creamy, delicious soup that’s sure to impress. Click through to explore the full recipe and make this hearty dish today!

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Ingredients

1 cup wild rice, rinsed and drained

1 tablespoon olive oil

1 medium onion, chopped

3 cloves garlic, minced

8 ounces (about 2 cups) mushrooms, sliced (mix of cremini and button)

2 medium carrots, diced

2 celery stalks, diced

6 cups vegetable broth

1 teaspoon dried thyme

1 teaspoon dried rosemary

1 bay leaf

1 cup heavy cream or coconut cream for a dairy-free option

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions

In a skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

Add the minced garlic, sliced mushrooms, diced carrots, and diced celery to the skillet. Cook for an additional 5 minutes, or until the mushrooms are tender.

Transfer the sautéed vegetable mixture to the slow cooker.

Add the rinsed wild rice, vegetable broth, dried thyme, dried rosemary, and bay leaf to the slow cooker. Stir to combine.

Cover and cook on low for 4-5 hours or on high for 2-3 hours, until the wild rice is tender.

Once the cooking time is complete, stir in the heavy cream (or coconut cream if using) and season with salt and pepper to taste.

Remove the bay leaf before serving.

Ladle the soup into bowls and garnish with fresh chopped parsley.

Prep Time: 15 minutes | Total Time: 5 hours | Servings: 6