Crockpot Mushroom Wild Rice Soup
User Reviews
5.0
3 reviews
Excellent
Crockpot Mushroom Wild Rice Soup
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This Crockpot Mushroom Wild Rice Soup is a hearty and comforting dish filled with meaty mushrooms and nutty wild rice. Best of all, it practically makes itself in the slow cooker!
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Ingredients
- 2 tablespoon avocado oil
- 1 medium onion finely minced
- 2 carrots chopped
- 2 celery stalks diced
- 1 lb portobello mushrooms or white mushrooms, chopped
- 4 cloves garlic pushed through a garlic press
- 1 lb wild rice rinsed 2-3 times
- 10 springs thyme
- 8 c vegetable stock or chicken stock
- 1 ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ butter or vegan butter
- ¼ c flour
- 1 ⅓ cup whole milk or soy milk
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Instructions
- Heat oil in a large skillet over medium heat. Add onion, carrots, and celery and saute stirring occasionally, for 5 minutes until the onion becomes translucent.
- Add mushrooms and cook for another 7-10 minutes until all liquid evaporates and mushrooms start to brown. Add garlic and stir for 30 seconds.
- Add onion-mushroom mixture to a bowl of a slow cooker along with rice, thyme, vegetable stock, salt, and pepper. Cover and cook on high for 3-4 hours or on low for 6-7 hours.
- 15 minutes before the soup is done, melt butter in a medium saucepan over medium heat. Add flour and whisk for 1 minute until no lumps remain. Whisk in milk and wait until the creamy mixture forms.
- Using kitchen tongs, remove thyme sprigs from the soup. Add the creamy mixture to a soup and stir to combine. Adjust salt and pepper and serve immediately.
Notes
- If you enjoyed this recipe, please come back and give it a rating. I ❤️ hearing from you!
- ❤️
- This soup can be made as a dump-and-go because you can add the first 10 ingredients minus the oil in a crockpot and let it cook on low or high. However, I think the flavor of the soup will be even more prominent when you first saute the onion, carrot, celery, and mushrooms before adding them to a crockpot.
- Use good quality wild rice for the best results. It not only adds great texture to the soup but also holds up well to long cooking times.
- If you're making this soup as a vegetarian dish, use vegetable stock, vegan butter, and soy milk. If you're not concerned about keeping it vegetarian, feel free to use chicken stock and whole milk for a richer flavor.
- Keep an eye on the rice. Wild rice can vary in cooking time, so make sure to check for doneness before serving. You want it to be tender but still slightly chewy.
- This soup is even better the next day, so feel free to make it ahead of time. Just be aware that the rice will continue to absorb liquid as it sits, so you may need to add more stock when you reheat it.
- Serve this soup with some crusty bread or a simple green salad for a satisfying meal.
Nutrition Information
Show Details
Calories
409kcal
(20%)
Carbohydrates
73g
(24%)
Protein
15g
(30%)
Fat
8g
(12%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
0.01g
Cholesterol
7mg
(2%)
Sodium
1884mg
(79%)
Potassium
774mg
(22%)
Fiber
7g
(28%)
Sugar
10g
(20%)
Vitamin A
4254IU
(85%)
Vitamin C
5mg
(6%)
Calcium
105mg
(11%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 409 kcal
% Daily Value*
| Calories | 409kcal | 20% |
| Carbohydrates | 73g | 24% |
| Protein | 15g | 30% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 7mg | 2% |
| Sodium | 1884mg | 79% |
| Potassium | 774mg | 16% |
| Fiber | 7g | 28% |
| Sugar | 10g | 20% |
| Vitamin A | 4254IU | 85% |
| Vitamin C | 5mg | 6% |
| Calcium | 105mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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