Gluten Free/ Recipe/ Soups & Stews

Creamy Wild Rice Mushroom Soup in the Slow Cooker

Creamy Wild Rice Mushroom Soup
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Creamy Wild Rice and Mushroom Soup has wild rice, plenty of vegetables and a secret ingredient for a lighter take on a creamy soup.

If the world ate soup all year long it would be fine with me. Soup season is EVERY SEASON!

You guys, I love this wild rice soup! It’s warm and comforting and even though it’s rich and decadent tasting, it’s loaded full of good for you ingredients.

Wild Rice Soup

There are approximately 2,164 rice blends on the market.

Okay, well, don’t quote me on that. I did no fact research whatsoever, but just stroll the aisles at your local grocery store and you’ll agree – there are a lot.

What you’ll want to use in this soup recipe is a multi-color wild rice blend. It will hold up as it cooks without turning to mush and it gives this soup a hearty, nutty flavor.

Oh, and here’s an interesting fact….if you use black rice, it’ll turn purple when the cream is added.

While that may sound like a fun science experiment, I think you’ll agree that purple mushroom soup just isn’t a good idea.

So say it with me – multi-color wild rice blend.

Vegetables in our Wild Rice and Mushroom Soup

We’ve got the standard cast of soup ingredients here with:

  • white onion
  • celery stalks
  • carrots
  • garlic
  • fresh mushrooms

How to make Creamy Wild Rice Soup

You’re gonna hear me say something I don’t say often and that is this: Get out your food chopper or food processor.

Unless you have mad knife skills it’s going to keep things moving with this recipe.

And although the recipe looks long, it’s really pretty easy to make this soup in the slow cooker. It looks longer because I’ve also included directions to make this as a freezer meal.

Let me break it down for you in four easy steps.

Step 1: Rinse the rice under cold water.

Why do I ask you to do this? Well the short answer is that rinsing rice before cooking removes debris and extra starch from the surface.

If you’ve ever had gummy rice, you know what I’m talking about. It’s also going to give the rice a more evenly cooked texture in ever little grain.

That’s the short answer, but if you want the long answer, you can read more here.

Step 2: Chop the ingredients

Here’s where the food processor comes into play. You’re gonna use it for the onion, celery, carrots and half the mushrooms.

Why half the mushrooms? Texture, baby!

Then, puree the beans, which is going to give us the creamy texture without a whole lot of calories.

We’re almost done!

Step 3: Add the remaining ingredients

Add the bay leaf, garlic powder and vegetable stock and cook!

Step 4: Add the half and half

When your soup is ready, the rice should be tender but not mushy. Wild rice also has a little more “bite” to it so it may remind you of al dente pasta.

Instead of just dumping in the half and half, we’re going to temper it. All this means is we’re going to bring it up to a warmer temperature so it doesn’t curdle when we add it to the hot liquid.

That wouldn’t be good.

So all you have to do is add a few spoonfuls of the hot soup into your half and half. Stir it around and then add the whole mixture to the soup.

Yaaaaaaay! You just tempered. See? Not so bad!

Season with salt and pepper to taste.

Change up your soup

Now, I know there are some of us in the room with picky eaters.

If you want to up your wild rice soup game, you can add cooked chicken to this Creamy Wild Rice Soup. It’s a great way to use up leftover cooked chicken from things like Instant Pot Whole Chicken.

Looking for more soup recipes?

I’ve got you covered. Here are some other soup recipes I know you’ll love…

Made with love,
Deanne

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Creamy Wild Rice and Mushroom Soup


This satisfying, earthy soup is so warm and comforting. The wild rice is filling, while the finely minced and chopped vegetables give the soup a more consistent flavor throughout. What’s more, some its “creaminess” comes from pureed cannellini beans.
Prep Time20 mins
Course: Soup
Cuisine: American
Servings: 6 people
Calories: 176kcal
Author: Deanne Frieders, This Farm Girl Cooks

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
  • 2 tsp minced garlic
  • 12 oz. fresh mushrooms washed, divided
  • 1 15- oz. can cannellini beans undrained**
  • 1 whole bay leaf
  • 2 tsp garlic powder
  • 6-8 cups vegetable stock divided
  • Salt and black pepper to taste
  • ½ cup half and half tempered
  • ¼ cup 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 thoroughly combine all ingredients.
  • Cover and cook on high for 3-4 hours or low for 6-8. Actual cooking time will varying by 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 and half, chopped parsley, and additional 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.

TO MAKE AS A FREEZER MEAL

  • Place dry rice in a quart sized freezer bag. Set aside. Label a gallon sized freezer bag.
  • Add onion, celery, carrots, and garlic to a food processor and pulse until very finely minced and transfer to gallon sized freezer bag. Add 8 oz. mushrooms to food processor and pulse until finely chopped. Thinly slice remaining mushrooms and add to freezer bag.
  • Puree cannellini beans until smooth and pour into freezer bag. Add bay leaf, garlic powder, and 6 cups of vegetable stock. Remove excess air and flat to freeze.

TO COOK FROM A FREEZER MEAL

  • 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 contents of gallon sized freezer bag. Stir to combine and add salt and pepper to taste.
  • Cover and cook on high for 3-4 hours or low for 6-8. Actual cooking time will varying by 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 and half, chopped parsley, and additional 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

Tips: 


  • For best results, use a multi-color wild rice blend.
  • Black rice will turn purple when the cream is added. 


  • For less salt, rinse and drain the beans before pureeing them with a little water. 


  • To prevent curdling, avoid stirring cold dairy products directly into the hot soup. To temper the half and half, add a couple spoonfuls of the hot soup to it before stirring into the slow cooker crock.
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1 Comment

  • Reply
    Amy Pitts
    October 30, 2019 at 8:39 am

    I am really excited about this one. I am going to give it a try in the near future. Thanks!

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