Creamy Wild Rice and Mushroom Soup

5 from 1 vote

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

Cook Time4

Total Time4 20

Course: Soup & Stew Recipes

Cuisine: American

Keyword: wild rice and mushroom soup

Servings: people

Calories: 283kcal

Author: Deanne Frieders

Ingredients

1 cup uncooked wild rice blend
1 small white onion roughly chopped
3 stalks celery roughly chopped
2 large carrots peeled and chopped
2 teaspoon minced garlic
12 oz. fresh mushrooms washed, divided
1 15- oz. can cannellini beans undrained**
1 whole bay leaf
2 teaspoon garlic powder
6-8 cups vegetable broth or 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.

Nutrition