If you are looking for a comforting, hearty, and wonderfully flavorful soup to cozy up with, this Slow Cooker Mushroom Wild Rice Soup Recipe is an absolute must-try. It masterfully combines tender wild rice, savory mushrooms, and fresh herbs simmered to perfection in a creamy broth that’s delightfully satisfying without any fuss. The slow cooker does all the heavy lifting, infusing every spoonful with rich, earthy flavor while you get to enjoy the simple pleasure of a homemade, wholesome meal that serves a crowd or fuels meal prep for the week.

Ingredients You’ll Need

Inside a black slow cooker, there are six layers of ingredients arranged separately. At the back is a mound of black wild rice with a rough, grainy texture. To the right of the rice are sliced white mushrooms with soft, curved edges. Below the mushrooms is a pile of small, bright orange carrot cubes with a smooth texture. Next to the carrots is a section of dark ground black pepper. At the bottom left are small white chopped pieces of onion with a slightly translucent look. Above the onion is celery, light green and chopped. Orange liquid broth is being poured over all the ingredients from the top right, creating a flowing motion. The slow cooker is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Gathering a handful of humble but essential ingredients is all it takes to create this excellent Slow Cooker Mushroom Wild Rice Soup Recipe. Each component contributes depth, texture, or color, making the soup as nutritious as it is delicious.

Carrots: Finely diced carrots provide natural sweetness and a tender bite.
Celery: Adds a subtle aromatic crunch that balances the earthiness of mushrooms.
Onion: Finely diced onions build a savory base for the soup’s rich flavor.
Garlic: Minced garlic amps up the aroma and adds warmth to every spoonful.
Mushrooms: Sliced mushrooms bring earthiness and a meaty texture perfect for this recipe.
Wild rice: Uncooked wild rice adds a chewy, nutty texture that makes each bite satisfying.
Dried oregano: Infuses an herbaceous note that complements the mushrooms beautifully.
Fresh thyme: Fresh thyme sprigs elevate the soup with bright herbal undertones.
Sea salt and black pepper: Season to taste, enhancing all the natural flavors in the broth.
Vegetable broth: The flavorful liquid base that brings everything together perfectly.
Vegan butter: Softened butter helps create a silky richness to thicken the soup.
Flour: Any flour works here to make the beurre manié, thickening the broth with ease.
Coconut milk: Adds creamy texture and a subtle sweetness that rounds out the soup.
Crusty bread: Ideal for dipping, turning this soup into a complete, comforting meal.

How to Make Slow Cooker Mushroom Wild Rice Soup Recipe

Step 1: Prep your veggies and mushrooms

Start by finely dicing your carrots, celery, and onion, and mincing the garlic. Slice the mushrooms so they’re ready to go. These fresh vegetables form the tasty foundation of the soup, releasing their natural sweetness and aroma as they cook low and slow.

Step 2: Combine ingredients in the slow cooker

Place all your diced veggies, garlic, and mushrooms into the Crockpot™. Add the wild rice, dried oregano, fresh thyme, salt, and pepper. Pour in the vegetable broth, giving everything a good stir until fully combined. This is where the magic begins as flavors mingle and deepen during the slow cooking process.

Step 3: Set and simmer

Cover your Crockpot™ and set it to high for 3 to 4 hours or low for 6 to 8 hours. The wild rice will absorb the flavorful broth while the mushrooms soften just right, creating a piping-hot soup that’s bursting with umami goodness and comforting textures.

Step 4: Make the beurre manié to thicken

As the soup finishes cooking or in the last five minutes, mix together the softened vegan butter and flour until you get a smooth, silky paste called beurre manié. This clever trick lets you thicken the soup right in the slow cooker without needing to fuss at the stove.

Step 5: Temper and stir in the beurre manié

Ladle a bit of the hot soup into the butter-flour mixture to temper it, stirring until perfectly smooth. Pour it back into the slow cooker, then stir in your choice of coconut milk to add creaminess and a slightly sweet finish. Let the soup meld for at least five minutes until nicely thickened.

Step 6: Final seasoning and serve

Give the soup a final taste and add more sea salt and pepper if needed. Switch your slow cooker to warm or off mode and serve your Slow Cooker Mushroom Wild Rice Soup Recipe piping hot alongside crusty bread for dipping and soaking up every last drop.

How to Serve Slow Cooker Mushroom Wild Rice Soup Recipe

A white bowl filled with creamy mushroom and rice soup, showing visible pieces of brown mushrooms and orange carrots mixed in a thick beige broth. Fresh green thyme sprigs rest on top as a garnish. On the right edge of the bowl, there are two slices of toasted white bread with a golden crust, partly dipped into the soup. A golden spoon stands in the bowl. The bowl sits on a white marbled textured surface with a light blue and white striped cloth partially visible underneath. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Add a sprinkle of fresh thyme leaves or chopped parsley on top for a fresh, green burst of color and flavor. A drizzle of extra coconut milk or a few cracks of black pepper on the surface can elevate the presentation and aroma subtly.

Side Dishes

Crusty artisan bread or warm garlic bread is the perfect companion to soak up the lovely broth. A simple mixed green salad with a light vinaigrette can provide a refreshing contrast to this rich and creamy soup.

Creative Ways to Present

Serve the soup in rustic bowls with a small ramekin of extra herbs on the side so guests can customize each bite. For a cozy brunch or appetizer, ladle the soup into small cups or mason jars and pair with toasted crostini topped with vegan cream cheese.

Make Ahead and Storage

Storing Leftovers

This soup keeps beautifully in an airtight container in the fridge for up to four days. The flavors only deepen, making it a fantastic meal prep option that tastes even better the next day.

Freezing

You can freeze portions of this soup in freezer-safe containers for up to three months. Just be sure to thaw overnight in the fridge and stir well before reheating since wild rice can absorb a lot of liquid.

Reheating

Reheat leftovers gently on the stovetop or microwave, stirring occasionally. Add a splash of vegetable broth or plant milk if the soup has thickened too much to bring back that creamy consistency.

FAQs

Can I use brown rice instead of wild rice?

Absolutely! Brown rice will work fine, though the cooking time may vary slightly. It will add a nuttier flavor and a softer texture compared to wild rice’s characteristic chew.

Is this soup vegan and dairy-free?

Yes, this Slow Cooker Mushroom Wild Rice Soup Recipe is naturally vegan and uses plant-based milks like coconut milk to create creaminess without any dairy.

Can I prepare this without a slow cooker?

You can make this soup on the stove by simmering everything in a large pot, but it will require more active attention and a longer cook time to get the wild rice tender.

What if I don’t have vegan butter?

You can use any plant-based butter or even olive oil, though vegan butter will help achieve the best thickening texture for your soup.

How spicy is this soup?

This soup isn’t spicy at all; it’s all about depth and warmth from herbs and mushrooms. You can add a pinch of chili flakes if you want a little kick.

Final Thoughts

There’s something so satisfying about coming home to a warm bowl of Slow Cooker Mushroom Wild Rice Soup Recipe after a busy day. It’s not just the taste—it’s the ease, the nourishing ingredients, and the cozy feeling it leaves you with. I truly encourage you to try this recipe and make it your own, knowing that you’re serving up comfort and wholesome goodness in every delicious spoonful.