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- 1 cup wild rice, rinsed and drained - 1 tablespoon olive oil - 1 medium onion, diced - 3 cloves garlic, minced - 2 cups mushrooms, sliced (such as cremini or button) - 2 medium carrots, diced - 2 celery stalks, diced - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - 6 cups vegetable broth - 1 cup heavy cream (or coconut cream for a dairy-free option) - Salt and pepper to taste - Fresh parsley, chopped (for garnish) These ingredients create a rich, creamy soup full of flavor. Wild rice gives a nutty taste and chewy texture. The olive oil enhances the flavor of the sautéed vegetables. Using onion and garlic adds depth to the soup. Mushrooms provide earthiness, while carrots and celery add sweetness and crunch. Thyme and rosemary bring an aromatic touch to the mix. For a creamy finish, heavy cream or coconut cream works wonders. The choice of broth brings everything together, making it savory. Lastly, fresh parsley brightens the dish and adds a lovely color. Gather these ingredients before you start. It makes cooking smoother and more fun. Sautéing the Vegetables First, heat 1 tablespoon of olive oil in a skillet over medium heat. Add 1 medium diced onion. Cook until it turns soft and clear, about 5 minutes. Next, add 3 cloves minced garlic and 2 cups sliced mushrooms. You can use cremini or button mushrooms. Then, add 2 diced carrots and 2 diced celery stalks. Cook for another 5 to 7 minutes. Stir often until the veggies start to soften. This step builds great flavor! Transferring to the Slow Cooker Once the vegetables are ready, transfer them to your slow cooker. Now, rinse and drain 1 cup of wild rice. Add it to the slow cooker with the veggies. Sprinkle in 1 teaspoon dried thyme and 1 teaspoon dried rosemary. Pour in 6 cups of vegetable broth. This will create a rich base for your soup. Setting Up the Slow Cooker Cover the slow cooker with its lid. If you want to cook slowly, set it to low heat. If you’re in a hurry, set it to high heat. Cooking Time and Temperatures Let it cook on low for 6 to 8 hours or on high for 3 to 4 hours. The wild rice should be tender when done. This long cooking time allows all the flavors to blend well. Adding Cream and Seasoning About 30 minutes before serving, stir in 1 cup of heavy cream. You can also use coconut cream for a dairy-free choice. Season with salt and pepper to taste. Mix well and let it heat through on low. Serving Recommendations Serve the soup hot. Top each bowl with fresh chopped parsley for a nice touch. This adds color and flavor! Enjoy your creamy wild rice mushroom soup with some crusty bread. Using Fresh Herbs vs. Dried Fresh herbs add brightness to the soup. Use them if you can. For best flavor, add fresh parsley at the end. Dried herbs work well too. Just use less, as they are stronger. A teaspoon of dried thyme or rosemary is perfect. Recommended Mushroom Varieties Mushrooms give depth to the soup. I love using cremini or button mushrooms. They blend well with other flavors. If you want something special, try shiitake mushrooms. They add a rich, umami taste. Adjusting Creaminess Levels To make the soup creamier, add more cream. Start with one cup and taste. If you want it richer, add another half cup. Adjust based on your preference. Coconut cream is a great dairy-free option. Thickening Tips if Needed If the soup is too thin, don't worry! You can thicken it easily. Blend a cup of soup until smooth, then stir it back in. This gives a nice texture. Another option is to add a slurry of cornstarch and water. Cleaning the Slow Cooker Cleaning your slow cooker is easy. Let it cool down before washing. Use warm, soapy water for the insert. Avoid using steel wool, as it can scratch. For stuck-on bits, soak the insert for a bit. Optimal Cooking Settings For this soup, low heat works best. Cook on low for 6-8 hours. If you’re short on time, high heat cooks it in 3-4 hours. Just remember, the low setting gives better flavor. {{image_2}} Dairy-Free Options: Coconut Cream If you want a creamy soup but avoid dairy, try coconut cream. Simply swap the heavy cream for one cup of coconut cream. This adds a rich flavor and a hint of sweetness. Your soup will still be thick and tasty. Gluten-Free Alternatives This soup is naturally gluten-free. Just be sure to check your vegetable broth. Some brands may contain gluten. Always choose a certified gluten-free broth to keep the soup safe for those with gluten sensitivities. Adding Protein: Chicken or Tofu Want to make the soup heartier? Add cooked chicken or tofu. If you choose chicken, shred it and stir it in before serving. For tofu, cut it into cubes and add it to the slow cooker during the last hour of cooking. Both options will give you a filling meal. Incorporating Spices: Cayenne or Nutmeg To change the flavor, add spices like cayenne or nutmeg. Cayenne gives a nice kick if you like heat. Start with a pinch and adjust to taste. Nutmeg adds warmth and depth to the soup. Just a little goes a long way. Spring Options: Asparagus or Peas In spring, add fresh asparagus or peas for a bright touch. Chop the asparagus into bite-sized pieces and stir it in during the last hour. Peas can be added at the same time. They add color and sweetness. Fall Favorites: Pumpkin or Squash In the fall, make it cozy with pumpkin or squash. Use pureed pumpkin or diced squash. Add it to the slow cooker with the broth. This adds a lovely creaminess and a hint of sweetness that pairs well with the mushrooms. To keep your Slow Cooker Creamy Wild Rice Mushroom Soup fresh, use airtight containers. Glass jars or plastic containers work great. Fill them while the soup is still cool. Leave some room at the top for expansion if freezing. When you store the soup in the fridge, it lasts about 4-5 days. For longer storage, freeze it. In the freezer, it can last up to 3 months. Just make sure to label the containers with the date. For reheating, the best method is on the stove. Pour the soup into a pot and heat it on low. Stir often to avoid sticking. You can also use a microwave. Heat in short bursts, stirring in between. After storage, the soup may be thicker. You can add a splash of broth or water to adjust the consistency. Stir well after adding liquid. You can keep the soup in the fridge for 4-5 days. In the freezer, it stays good for about 3 months. Always check for signs of spoilage. If it smells off or has mold, throw it out. Look for changes in color or texture as well. If the soup looks very different than when you made it, it's best to discard it. Always prioritize safety when it comes to food! Can I use brown rice instead of wild rice? You can use brown rice, but it will change the texture. Wild rice has a nutty flavor and chewy bite. Brown rice is softer and cooks faster. If you use brown rice, reduce the cooking time to 4-6 hours on low. How can I make the soup spicier? Add crushed red pepper flakes or a dash of hot sauce. You can also use fresh jalapeños for a kick. Start with a small amount, then taste and adjust as you like. Can I use a stovetop instead of a slow cooker? Yes, you can make this soup on the stovetop. Just follow the same steps but cook it in a pot over medium heat. Stir often and check the rice until it's tender, about 30-40 minutes. What size slow cooker do I need for this recipe? A 6-quart slow cooker works best for this recipe. It gives enough space for the ingredients to cook evenly. If your slow cooker is smaller, you may need to adjust the recipe. What can I use instead of heavy cream? Coconut cream is a great dairy-free option. You can also use half-and-half or cashew cream for a rich taste. For a lighter option, try whole milk or unsweetened almond milk. Are there any vegetable broth alternatives? Yes, you can use homemade broth or store-bought chicken broth. If you want a richer flavor, try using mushroom broth. Just remember to adjust the salt since some broths are saltier than others. This blog post covers a delicious wild rice soup made in a slow cooker. We discussed essential ingredients like wild rice, olive oil, and fresh vegetables. The step-by-step guide helped you prepare, cook, and serve the soup perfectly. You learned tips for enhancing flavor, making dietary modifications, and storing leftovers properly. Final thoughts: Experiment with ingredients to find your perfect flavor. Enjoy your cooking!

Slow Cooker Creamy Wild Rice Mushroom Soup

Warm up with this delicious Slow Cooker Creamy Wild Rice Mushroom Soup! Packed with earthy mushrooms, tender wild rice, and a blend of fresh vegetables, this comforting soup is perfect for chilly days. Easy to prepare and made in your slow cooker, it’s a hassle-free meal for busy lifestyles. Ready to indulge in a hearty bowl of goodness? Click to explore the full recipe and enjoy every creamy, flavorful spoonful!
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Ingredients
  

1 cup wild rice, rinsed and drained

1 tablespoon olive oil

1 medium onion, diced

3 cloves garlic, minced

2 cups mushrooms, sliced (such as cremini or button)

2 medium carrots, diced

2 celery stalks, diced

1 teaspoon dried thyme

1 teaspoon dried rosemary

6 cups vegetable broth

1 cup heavy cream (or coconut cream for a dairy-free option)

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

In a skillet, heat olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.

    Add the minced garlic, sliced mushrooms, diced carrots, and celery to the skillet. Cook for an additional 5-7 minutes, stirring occasionally, until the vegetables start to soften.

      Transfer the sautéed mixture to the slow cooker. Stir in the rinsed wild rice, dried thyme, dried rosemary, and vegetable broth.

        Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours until the wild rice is tender.

          About 30 minutes before serving, stir in the heavy cream and season with salt and pepper to taste. Let it heat through on low.

            Serve the soup hot, garnished with fresh chopped parsley for a pop of color.

              Prep Time: 15 minutes | Total Time: 7-8 hours | Servings: 6