Best 2 Slow Cooker Mushroom And Wild Rice Soup Recipes

Welcome to the ultimate culinary exploration of flavors and textures in our comprehensive guide to crafting the perfect slow cooker mushroom and wild rice soup. Indulge in a journey of taste as we take you through a symphony of ingredients, blending the earthy essence of wild mushrooms with the nutty goodness of wild rice. Discover the secrets to creating a comforting and hearty soup that will warm your soul on a chilly day, all while savoring the convenience of slow cooking. Get ready to embark on a culinary adventure that will leave you craving more with every spoonful.

Let's cook with our recipes!

SLOW-COOKER WILD RICE AND MUSHROOM SOUP

Slow-Cooker Wild Rice and Mushroom Soup image

Two irresistibly earthy flavors--mushrooms and nutty wild rice--come together perfectly in this soup, simply seasoned with dry soup mix.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 8h15m

Yield 6

Number Of Ingredients 9

Ingredients

1 lb. small whole mushrooms, halved
1/2 cup uncooked whole-grain wild rice (not cracked or broken)
1 medium stalk celery, cut into 1/2-inch pieces
2 medium carrots, cut into 1/2-inch pieces
1 envelope onion mushroom soup mix (from 1.8-oz. pkg.)
1 tablespoon sugar
1 cup water
1 (32-oz.) container Progresso™ beef broth
1 cup frozen sweet peas, thawed

Steps:

In 3 to 4-quart slow cooker, layer mushrooms, rice, celery, carrots, soup mix and sugar. Pour water and broth over top.
Cover; cook on Low setting for 6 to 8 hours.
About 10 minutes before serving, gently stir thawed peas into soup. Cover; cook an additional 10 minutes or until peas are thoroughly heated.

Nutrition Facts : Calories 140, Carbohydrate 25 g, Cholesterol 0 mg, Fiber 4 g, Protein 8 g, SaturatedFat 0 g, ServingSize 1 1/3 Cups, Sodium 1130 mg, Sugar 7 g

SLOW COOKER MUSHROOM AND WILD RICE SOUP

Slow Cooker Mushroom and Wild Rice Soup image

Making creamy soups in the slow cooker can be tricky because it's not possible to simmer them with the top off and reduce the liquid. One easy way to thicken without reducing is to use a roux, a mix of flour and butter. Heat the roux in the microwave, then whisk it into the stock in the slow cooker before adding the other ingredients. (If you don't have a microwave, simply melt the butter in a small saucepan, stir in the flour, let it bubble, then proceed.) This soup is best prepared on the high setting for two reasons: First, when cooked on low, the wild rice becomes too soft before the mushrooms are tender. Second, the roux doesn't thicken as effectively on low. If you need a longer cook time, omit the rice, put the soup on low for 8 hours, and turn the heat up to high before serving. Cook the rice separately according to package directions, then stir it in before serving. Find a pressure cooker version of this recipe here.

Provided by Sarah DiGregorio

Categories dinner, soups and stews, main course

Time 2h

Yield 6 to 8 servings

Number Of Ingredients 15

Ingredients

4 tablespoons unsalted butter (1/2 stick)
1/4 cup all-purpose flour
5 cups vegetable or chicken stock, plus more as needed
1/4 cup dry white wine (see Tip)
2 pounds mixed mushrooms (such as cremini and shiitake), tough stems removed, chopped into 1/2- to 1-inch pieces
1 cup wild rice (about 6 ounces)
2 celery stalks, finely chopped
1 small yellow or red onion, grated or minced
1 large carrot, peeled and finely chopped
6 garlic cloves, smashed and chopped
3 sprigs fresh thyme or 1 teaspoon dried thyme
1 teaspoon garlic powder
Kosher salt and black pepper
1/2 cup sour cream
Chopped scallions or chives and fresh dill, for topping

Steps:

Put the butter in a microwave-safe container (a liquid measuring cup works well) and microwave until the butter is completely melted, 30 seconds to 1 minute. With a fork, whisk the flour into the butter to make a smooth mixture the texture of cake batter, then microwave until the roux is steaming hot and bubbling slightly around the edges, about 30 seconds.
Scrape the roux into a 6- to 8-quart slow cooker and whisk in the stock and wine. Stir in the mushrooms, wild rice, celery, onion, carrot, chopped garlic, thyme and garlic powder. Season with 1 teaspoon salt and several generous grinds of black pepper. Cook on high until most of the rice grains are just slightly split open and the vegetables are tender, about 4 hours. (The soup can hold for 1 to 2 hours on the warm setting, but eventually the wild rice will overcook.)
Turn the heat to warm. Put the sour cream in a small bowl and slowly whisk in a few spoonfuls of the hot soup until smooth, then stir the mixture into the soup. (This prevents the sour cream from separating.) If you'd like the soup to be thinner, whisk in warm broth or water to the desired consistency. Taste the soup and add more salt and pepper to taste.
Divide the soup among bowls and top with chopped scallions or chives and dill. Reheat any leftovers on low until warm. (Boiling can cause the sour cream to break.)

Tips:

Use a variety of mushrooms for a more flavorful soup. Shiitake, cremini, and oyster mushrooms are all good choices.
Soak the wild rice for at least 30 minutes before cooking. This will help to reduce the cooking time.
If you don't have any wild rice, you can substitute brown rice.
Add some chopped fresh herbs, such as thyme, rosemary, or parsley, to the soup for extra flavor.
Serve the soup with a side of crusty bread or crackers.

Conclusion:

This slow cooker mushroom and wild rice soup is a hearty and flavorful meal that is perfect for a cold winter day. It is also a great way to use up any leftover mushrooms or wild rice. The soup can be made ahead of time and reheated, making it a convenient option for busy weeknights. With its simple ingredients and easy preparation, this soup is sure to become a favorite in your household.

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