This slow cooker wild rice soup is a comforting bowl of goodness perfect for chilly evenings or any time you crave something warm and nourishing. It’s brimming with hearty vegetables, nutty wild rice, and a creamy base that melds all the flavors together in one delicious dish.
Ingredients
- 1 cup wild rice, rinsed
- 1 pound cremini mushrooms, sliced
- 3 medium carrots, peeled and chopped
- 3 celery stalks, chopped
- 1 small onion, diced
- 3 garlic cloves, minced
- 6 cups vegetable or chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1 cup half-and-half (or coconut milk for a dairy-free option)
- Fresh parsley, chopped (optional garnish)
Instructions
1. Prepare your slow cooker by lightly coating it with cooking spray or oil. This helps prevent sticking and makes cleanup easier.
2. Combine the wild rice, sliced mushrooms, carrots, celery, onions, garlic, and your chosen broth in the slow cooker. Stir in the dried thyme, rosemary, salt, and pepper to ensure the seasonings are evenly distributed.
3. Cover the slow cooker and set it on low heat. Allow the soup to cook for about 6 to 7 hours, or until the wild rice is tender and the vegetables are cooked through. If you’re short on time, you can set your slow cooker on high and cook for about 3 to 4 hours instead.
4. Once the rice and vegetables are tender, stir in the half-and-half (or coconut milk for a dairy-free twist) to give your soup a rich, creamy texture. Let the soup warm through for a few more minutes, but avoid boiling after adding the cream.
5. Taste the soup and adjust seasonings if needed. Ladle into bowls and top with fresh parsley, if you like a pop of color and herbal brightness.
Whether you’re looking for a filling meal after a busy day or trying to eat a bit healthier without sacrificing taste, this Slow Cooker Wild Rice Soup checks all the boxes. It’s vegetarian-friendly (with a simple swap to make it vegan), and you can easily add shredded chicken or turkey for extra protein. Substituting vegetables such as sweet potatoes or parsnips can bring new dimensions of flavor. Wholesome and comforting, this recipe is a true crowd-pleaser for cozy family dinners or batch cooking for the week.
Nathaniel Lee is an avid cook, drawing on his decades of home cooking and fine dining experience. He is a contributing chef at Mashed, and his recipes and contributions have been featured in Tasting Table, Edible Arrangements, Insanely Good Recipes, and The Daily Meal.
