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Slow Cooker Mushroom Wild Rice Soup Recipe

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4.3 from 9 reviews

  • Author: Emma
  • Total Time: 4 hours 15 minutes
  • Yield: 8 servings
  • Diet: Vegan

Description

This Slow Cooker Mushroom Wild Rice Soup is a comforting, hearty soup made effortlessly in your slow cooker. With a blend of earthy mushrooms, wild rice, crisp vegetables, and aromatic herbs, it delivers a rich and creamy texture thanks to a vegan butter and flour thickener and coconut milk. Perfect for meal prep, it serves 8 generous portions and is ideal for cozy meals with minimal cleanup.

Ingredients

Vegetables and Aromatics

  • 2 medium carrots, finely diced
  • 3 stalks celery, bottoms removed, finely diced
  • 1 large onion, finely diced
  • 4 cloves garlic, minced
  • 8 ounces mushrooms, sliced

Grains and Herbs

  • 1/2 cup wild rice, uncooked
  • 1 teaspoon dried oregano
  • 1 tablespoon fresh thyme
  • Sea salt and black pepper to taste (depends on saltiness of your vegetable broth)

Liquids and Thickener

  • 4 1/2 – 5 cups vegetable broth
  • 2 tablespoons vegan butter, softened
  • 2 tablespoons flour (any flour works including gluten-free)
  • 1 cup coconut milk (or almond milk or cashew milk)

Serving

  • Crusty bread to serve with

Instructions

  1. Prepare and Add Vegetables: Turn your Crockpot™ on to warm. Add in the finely diced carrots, celery, onions, minced garlic, and sliced mushrooms to the slow cooker.
  2. Add Wild Rice, Herbs, and Seasoning: Incorporate the uncooked wild rice, dried oregano, fresh thyme, and a generous amount of sea salt and ground black pepper. Pour in the vegetable broth and stir everything together until fully combined.
  3. Cook Soup: Cover your Crockpot™ and set it to high for 3 to 4 hours, or alternatively low for 6 to 8 hours, allowing the flavors to meld and the rice to cook thoroughly.
  4. Make Beurre Manié (Thickener): In the last 5 minutes of cooking or once soup is finished, mix the softened vegan butter and flour together with a spoon for about 1 to 2 minutes until silky smooth and fully combined.
  5. Temper the Thickener: Ladle some hot soup into the butter-flour mixture to temper it, stirring until smooth to avoid lumps, then add the mixture back into the soup.
  6. Add Coconut Milk and Final Simmer: Stir in the coconut milk, mixing everything well. Let the soup meld for at least 5 minutes on warm to thicken and develop flavor.
  7. Season and Serve: Taste and adjust seasoning with additional sea salt and black pepper if needed. Turn your Crockpot™ to off or warm, serve the soup alongside crusty bread, and enjoy!

Notes

  • You can substitute any plant-based milk such as almond or cashew milk if you prefer over coconut milk.
  • The beurre manié thickens the soup without the need for a traditional roux on the stovetop, simplifying preparation.
  • Wild rice adds a chewy texture and nutty flavor, but you can substitute with brown rice if desired (adjust cooking time accordingly).
  • Adjust seasoning after cooking as vegetable broth saltiness can vary.
  • This soup keeps well refrigerated for up to 4 days and freezes beautifully for up to 3 months.
  • Prep Time: 15 minutes
  • Cook Time: 4 hours
  • Category: Soup
  • Method: Slow Cooking
  • Cuisine: American

Find it online: https://myeasyplate.com/slow-cooker-mushroom-wild-rice-soup-recipe/