Slow Cooker Creamy Wild Rice Soup with Butter Roasted Mushrooms

Why You’ll Love This Recipe

You’ll love this soup because it’s rich, creamy, and packed with wholesome ingredients. Wild rice adds texture and a nutty flavor, while butter-roasted mushrooms bring deep umami and a savory crunch. Fresh herbs, Parmesan, and a splash of cream make the broth silky and satisfying. Perfect for family dinners, meal prep, or cozy winter evenings.

Ingredients

(Tip: Full measurements and instructions are included in the recipe card below.)

Soup

• 1 cup dry wild rice or wild rice blend
• 1/2 sweet onion, diced
• 6 carrots, chopped
• 5 cups low-sodium vegetable or chicken broth
• 1 cup dry white wine
• 1 tablespoon chopped fresh thyme + 3 thyme sprigs
• 2 bay leaves
• 1 teaspoon paprika
• 1/2 teaspoon crushed red pepper flakes
• Parmesan rind + 1/2 cup grated Parmesan, plus more for serving
• 1 cup whole milk or heavy cream
• Kosher salt and black pepper

Butter Roasted Mushrooms

• 2 pounds mixed mushrooms, roughly torn
• 4 cloves garlic, smashed
• 1 stick (8 tablespoons) butter
• Zest from 1 lemon

Directions

Soup

1. Rinse the wild rice and place it in a slow cooker. Add onion, carrots, broth, white wine, chopped thyme, thyme sprigs, bay leaves, paprika, crushed red pepper, and Parmesan rind.
2. Cover and cook on low for 5–6 hours or high for 3–4 hours, until the rice is tender and the vegetables are soft. Remove bay leaves and thyme sprigs.
3. Stir in milk or cream and grated Parmesan. Adjust seasoning with salt and pepper to taste.

Butter Roasted Mushrooms

1. Preheat oven to 400°F (200°C).
2. Melt butter in a small saucepan with smashed garlic until fragrant. Toss mushrooms with the butter mixture.
3. Spread mushrooms on a baking sheet and roast for 15–20 minutes, until golden and tender. Remove garlic before serving and sprinkle mushrooms with lemon zest.

To Serve

1. Ladle soup into bowls and top with butter-roasted mushrooms. Sprinkle additional Parmesan and fresh thyme if desired.

Servings and Timing

This recipe serves 6–8 people.
Preparation time: 15 minutes
Cooking time: 5–6 hours (slow cooker)
Total time: 5 hours 15 minutes

Variations

• Make it vegan by using plant-based butter, non-dairy milk, and skipping Parmesan or using a vegan alternative.
• Add shredded rotisserie chicken for extra protein.
• Use a mix of wild rice and quinoa for a different texture.
• Add a splash of sherry or white wine vinegar at the end for brightness.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium-low heat, adding extra broth or milk if needed to thin the soup.

FAQs

Can I make this soup without the slow cooker?

Yes, cook on the stovetop over medium heat for 45–60 minutes until rice and vegetables are tender.

Can I prepare the mushrooms ahead of time?

Yes, roast mushrooms ahead of time and store separately in the refrigerator. Add just before serving.

Can I freeze this soup?

Yes, freeze in an airtight container for up to 2 months. Reheat gently on the stovetop.

Can I use other types of mushrooms?

Absolutely. Cremini, shiitake, oyster, or portobello mushrooms all work well.

How do I make the soup creamier?

Use heavy cream instead of milk or blend a portion of the soup for a thicker consistency.

Conclusion

Slow Cooker Creamy Wild Rice Soup with Butter Roasted Mushrooms is a comforting, hearty, and flavorful soup that’s easy to prepare and perfect for cozy nights. With nutty wild rice, tender vegetables, and rich, buttery mushrooms, it’s a satisfying meal that’s elegant enough for entertaining but simple enough for everyday dinners.

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