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Slow Cooker Mushroom Wild Rice Soup Recipe

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4.3 from 12 reviews

This Slow Cooker Mushroom Wild Rice Soup is a comforting, hearty, and easy-to-make vegan soup perfect for meal prepping. Made with fragrant wild rice, fresh vegetables, mushrooms, and a creamy coconut milk base, it is slowly cooked to develop deep flavors with minimal effort.

  • Total Time: 4 hours 15 minutes
  • Yield: 8 servings

Ingredients

Vegetables and Herbs

  • 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
  • 1 teaspoon dried oregano
  • 1 tablespoon fresh thyme

Grains and Liquids

  • 1/2 cup wild rice, uncooked
  • 4 1/2 – 5 cups vegetable broth
  • 1 cup coconut milk (or almond milk or cashew milk)

Thickening and Seasoning

  • 2 tablespoons vegan butter, softened
  • 2 tablespoons flour (any type including gluten-free)
  • Sea salt and black pepper to taste

To Serve

  • Crusty bread

Instructions

  1. Prepare the base vegetables: Turn your slow cooker (Crockpot™) to the warm setting. Add the finely diced carrots, celery, onions, minced garlic, and sliced mushrooms into the slow cooker bowl.
  2. Add wild rice and seasonings: Mix in the uncooked wild rice, dried oregano, fresh thyme, sea salt, and freshly ground black pepper. Pour in 4 1/2 to 5 cups of vegetable broth, then stir everything until fully combined.
  3. Cook the soup: Cover the slow cooker with its lid and set it to high heat for 3 to 4 hours, or alternatively, low heat for 6 to 8 hours. Let the ingredients cook slowly, allowing flavors to meld and the wild rice to become tender.
  4. Make the beurre manié: Near the end of cooking (within the last 5 minutes), prepare the thickening agent by mixing the softened vegan butter and flour together thoroughly with a spoon until silky and smooth, with no lumps.
  5. Temper and thicken the soup: Ladle some hot soup into the beurre manié mixture to temper it, stirring until smooth and well combined. Then gradually add this mixture back into the hot soup in the slow cooker, stirring well to thicken the soup evenly.
  6. Add coconut milk: Pour in 1 cup of coconut milk (or your preferred plant-based milk) and stir to incorporate. Allow the soup to meld and heat through for at least 5 minutes, enhancing creaminess and flavor integration.
  7. Adjust seasoning and serve: Taste the soup and season with additional sea salt and black pepper if needed. Turn the slow cooker to off or warm to keep it ready to serve. Ladle into bowls and enjoy with crusty bread on the side.

Notes

  • Use any plant-based milk you prefer, such as almond or cashew milk, instead of coconut milk.
  • You can adjust the vegetable broth quantity to control soup thickness.
  • Wild rice takes longer to cook than white rice; do not substitute without adjusting cooking time.
  • For a gluten-free version, use gluten-free flour for the beurre manié and check your vegetable broth is gluten free.
  • Leftovers keep well in the refrigerator for 3-4 days and taste even better the next day.
  • Serve with crusty bread for a complete meal.
  • Author: Daisy
  • Prep Time: 15 minutes
  • Cook Time: 4 hours
  • Category: Soup
  • Method: Slow Cooking
  • Cuisine: American
  • Diet: Vegan

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