There’s something quietly satisfying about a slow cooker doing its magic while you go about your day. I remember one afternoon when I tossed together a mix of mushrooms, wild rice, and a handful of herbs, then left it to simmer for hours. The aroma that crept through the house was so inviting, I caught myself almost forgetting what I was supposed to be doing—maybe halfway between checking emails and deciding what to watch next. When I finally sat down with a bowl, the comforting warmth and chewy rice made it feel like a small, peaceful celebration amid the usual bustle. It wasn’t fancy, just honest and calming.

Why You’ll Love It:

The slow cooker does all the work, so you can forget about it and focus on your day.
Earthy mushrooms and nutty wild rice create a hearty texture that feels substantial without being heavy.
It’s simple — and that’s kind of the point. No complicated steps or ingredients needed.
The subtle herbs add warmth without overpowering the natural flavors, making it versatile for any season.

If you like your soups rich and creamy but don’t want to fuss, this one gently blends half-and-half at the end for a smooth finish that’s just right. It’s the kind of dish that invites you to curl up with a book or call a friend, letting the cozy vibes settle in.

Slow Cooker Mushroom Wild Rice Soup

Close-up of a creamy mushroom and wild rice soup with herbs in a bowl

Print Recipe

A comforting and hearty slow cooker soup featuring earthy mushrooms and nutty wild rice, perfect for a cozy meal.

Prep Time: 15 minutes
Cook Time: 6 hours
Total Time: 6 hours 15 minutes
Yield: 6

Ingredients

Scale

1 tablespoon olive oil
1 medium yellow onion, diced
3 cloves garlic, minced
16 ounces cremini mushrooms, sliced
1 cup wild rice, rinsed
4 cups vegetable broth
2 cups water
2 medium carrots, peeled and diced
2 celery stalks, diced
1 teaspoon dried thyme
1 teaspoon dried parsley
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup half-and-half

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Instructions

Heat olive oil in a skillet over medium heat.
Add diced onion and sauté for 3 to 4 minutes until translucent.
Add minced garlic and sliced mushrooms to the skillet and cook for 5 minutes until mushrooms soften.
Transfer the sautéed vegetables to the slow cooker.
Add rinsed wild rice, vegetable broth, water, diced carrots, diced celery, dried thyme, dried parsley, salt, and black pepper to the slow cooker. Stir to combine.
Cover and cook on low for 6 hours, or until the wild rice is tender.
Stir in the half-and-half and cook for an additional 10 minutes on low.
Taste and adjust seasoning with additional salt and pepper if needed.
Serve hot.

Kitchen Notes:

I usually rely on a basic slow cooker for this recipe—nothing fancy needed. When serving, a crusty piece of bread or a simple green salad pairs nicely, balancing the richness. Sometimes I toss in a handful of spinach towards the end for a fresh twist, though I haven’t tested all sorts of greens with it. For a vegan take, swapping the half-and-half for coconut milk adds a slightly different creaminess but still works well. If you want it heartier, adding cooked beans or lentils can be a nice option, though it might change the texture a bit.

FAQ

Can I make this soup ahead of time? Yes, it actually tastes better a day later as the flavors meld, just reheat gently to keep the cream from separating.

Is it okay to freeze leftovers? Not once the half-and-half is added, but before that, the base soup freezes fine.

Can I use other types of mushrooms? Absolutely. Cremini works great, but shiitake or button mushrooms would be good too.

Slow Cooker Mushroom Wild Rice Soup is the kind of meal you’ll want to save and revisit whenever the day calls for comfort. Don’t hesitate—give it a try and see how easy cozy can be.