SLOW COOKER MUSHROOM AND WILD RICE SOUP
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
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.)
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Saghar Khan
[email protected]Overall, I highly recommend this mushroom and wild rice soup. It's a delicious, easy-to-make, and versatile soup that's perfect for any occasion.
Umeh Cynthia
[email protected]This soup is a great value. It's made with simple, affordable ingredients and it yields a lot of soup. It's a great meal for feeding a crowd.
Brylee Hancock
[email protected]This soup is so easy to make. Just throw everything in the slow cooker and forget about it. It's a great meal for busy weeknights.
Khum Magar
[email protected]This soup is so flavorful. I love the combination of mushrooms, wild rice, and herbs. It's a really unique and delicious flavor.
Farman Saadat
[email protected]I love the creamy texture of this soup. I usually add a little extra cream or milk to make it even creamier.
Mahdi Ehsani
[email protected]This soup is a great way to get your kids to eat their vegetables. My kids love the creamy texture and the mild flavor of the mushrooms.
Mahmoud Abedelrahman
[email protected]I'm a vegetarian and I love this soup. It's so hearty and satisfying. I usually add a little extra vegetables, like carrots, celery, and potatoes.
Bhagawati Neupane
[email protected]This soup is perfect for a potluck or party. It's easy to make and it's always a hit. I usually double the recipe so that I have plenty of leftovers.
Okoro Meshark
[email protected]This soup is a great make-ahead meal. You can make it the night before or even a few days ahead of time. Just reheat it when you're ready to serve.
Haider ali Haider ali
[email protected]I love that this soup is so versatile. You can add or remove ingredients to suit your own taste. I usually add a little extra garlic and onion, and sometimes I'll throw in some chopped carrots or celery.
roblox_hyamzgamim
[email protected]This soup is a great way to use up leftover mushrooms. I usually have a few mushrooms left over from other recipes and this is a great way to use them up. The soup is also really easy to make. Just throw everything in the slow cooker and forget about
mgverastegui
[email protected]I'm not usually a fan of mushroom soup, but this recipe changed my mind. It's so creamy and flavorful. I love the addition of wild rice. It gives the soup a nice chewy texture.
Bt Xxx
[email protected]This soup is perfect for a cold winter day. It's so warm and comforting. I love the combination of mushrooms and wild rice. It's a really unique and delicious flavor.
Shahzad
[email protected]I've made this soup several times now and it's always a hit. My family loves the creamy texture and the rich flavor. I usually add a little extra garlic and onion, and sometimes I'll throw in some chopped carrots or celery.
Roberto Perez
[email protected]This mushroom and wild rice soup is a real winner! It's hearty, flavorful, and packed with healthy ingredients. I love that I can throw everything in the slow cooker and have a delicious meal ready when I get home from work.