Slow Cooker Mushroom Wild Rice Soup
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
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
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.