This mushroom and wild rice soup is a slow cooker home run. It is thick, hearty, and wonderful. A deliciously dreamy meal filled with earthy mushroom flavors and chewy wild rice.
Slow cookers are amazing for making soup any time of year. Slow cooker soup recipes are warm and welcoming in traditional soup season. But also a great way to serve a hot meal on a warm day without heating up your kitchen. Or standing over a hot stove.
This creamy wild rice soup is no exception. It is thick, flavorful, and filling - no matter when you serve it. The mushrooms and wild rice add wonderful chewy textures that give this hearty soup great mouth appeal.
Hearty veggie soups like this one are my favorite because a bowl of soup can be a full meal. Perfect for pleasing the whole family.
To make this creamy mushroom wild rice soup you will need:
- White Mushrooms - sliced
- Wild rice
- Thyme - dried
- Oregano - dried
- Rosemary - dried
- Tapioca pearls - for thickness
- Mushroom or vegetable broth
- Bay leaf
- Full-fat coconut milk
- salt and black pepper to taste
- instant potato flakes - optional
- non-stick cooking spray - optional but recommended
Start by slicing your mushrooms and dicing all veggies. Spray your slow cooker with a non-stick cooking spray of your choosing. This step is not quite as necessary for soups as it is for other recipes, but it can never hurt!
Next, add all ingredients into the bottom of the pot except for coconut milk, bay leaves, and potato flakes. Add bay leaves last by placing them on top of the main ingredients. This will make them easier to remove after cooking.
Cook on low heat for 6-8 hours or 3-4 hours on high. Half an hour before serving, remove bay leaves and stir in coconut milk.
If you would like your soup to be thicker, add one tablespoon of instant potato flakes and stir. Continue one tablespoon at a time until desired consistency is reached.
The next time I make this recipe, I play to try cooking it with a few pieces of parmesan rind. I think it will add some great flavor. If you try this option, please share how it went in the comment section below.
This hearty wild rice soup is great served with thick crusty bread and crisp garden salad or homemade turkey salad. It also makes a great sidekick for meat dishes such as brisket and Italian roast or rotisserie chicken. And don't forget a glass of white wine!
I don't add extra salt to keep this recipe lower in sodium. However, I do recommend allowing diners the option to add both salt and pepper to their individual servings.
This soup does not have added salt, so definitely taste it prior to serving and add salt to your liking. One real treat that add so much to the flavor is to add truffle salt or may absolue all time favorite: Parmesan Truffle Seasoning (I get it at Costco). This, of course, will make no longer dairy free, but soooo delish!
- I generally use white button mushrooms for this recipe. However, baby bella mushrooms, shiitake mushrooms, and cremini mushrooms would be great. Using a variety of fresh mushrooms is a delicious option and will add the most depth of mushroom flavor. Perfect for any mushroom lover.
- If you are not concerned with keeping this dish dairy-free, heavy cream can be substituted for full fat coconut milk. Cashew cream can also be used as a vegan option.
- Vegetable broth can be substituted for mushroom broth. Chicken broth is also a great option if you are not looking to keep this dish vegetarian.
- To add some animal-based protein, stir in cooked shredded chicken breast toward the end of cooking time.
- I am a fan of sweet onion, but white onion or red onion would work in this recipe as well.
If you love this recipe, please let me know in the comment section below!
Store leftovers of this creamy vegan wild rice soup mushroom in an airtight container or zipper top bag. They will last 3-4 days in the refrigerator or up to 6 months in the freezer.
The best part about freezing this recipe is that the wild rice holds up well during freezing and reheating. Both white rice and brown rice can get mushy when frozen in soup.
For an easy future freezer meal, freeze individual portions in meal-sized containers. These can be reheated the next day in the microwave. OR - you can reheat a frozen soup block right in an individual slow cooker.
😉Hints & hacks
- Be sure to buy wild Rice for this recipe. Not wild rice blend or black rice. They are not the same thing. Wild rice takes longer to cook and won't turn to mush the way some rice varieties can. I definitely do not recommend using white rice or brown rice.
- The rice in the soup has a heavier flavor than white or brown rice. If you find it over powering, you can reduce amount of rice by half.
- Looking to save extra time? You can purchase all of the mushrooms needed for this mushroom soup recipe pre-sliced.
- Want to save even more time? Purchase your carrots, celery, and onion already cut. These can be found in the fresh produce section of your grocery store. A more economical way is to purchase them from the frozen veggie section. You can purchase each individually or buy them all together as Mirepoix.
- This is a perfect meal for days when your people will be eating at different times. After the cooking time, turn your slow cooker to warm. Everyone can have a filling hot soup meal, no matter what time they are ready to eat.
- I always recommend the use of a slow cooker liner. Of course, this is an optional step. I like to purchase my liners in bulk for a less expensive per-piece price.
- In the market for a new slow cooker? I love mine!
As an Amazon Associate, I earn from qualifying purchases and affiliate links.
Slow Cooker Mushroom And Wild Rice Soup
- 4 qt slow cooker or larger
- cutting board and knife
- Mixing Spoon
- non-stick cooking spray optional
- 10 oz mushrooms Portobello or white, sliced
- 1 cup carrots diced
- 1 cup onions diced
- 1 cup celery diced
- 1 cup wild rice
- 1 tablespoon garlic minced
- 2 teaspoon Thyme dried
- 1 teaspoon oregano dried
- 1 teaspoon rosemary dried
- 2 tablespoon tapioca pearls optional
- 5 cups mushroom or vegetable broth
- 2 bay leaves
- 1 cup full fat coconut milk
- salt and pepper to taste
- instant potato flakes optional
- spray slow cooker with non-stick spraynon-stick cooking spray
- place all ingredients other than bay leaves, coconut milk and instant potato flakes into slow cooker10 oz mushrooms, 1 cup carrots, 1 cup onions, 1 cup celery, 1 cup wild rice, 1 tablespoon garlic, 2 teaspoon Thyme, 1 teaspoon oregano, 1 teaspoon rosemary, 2 tablespoon tapioca pearls, 5 cups mushroom or vegetable broth
- place bay leave on top2 bay leaves
- place cover on slow cooker and cook on low for 6-8 hours
- half an hour prior to serving, remove bay leaves and stir in coconut milk1 cup full fat coconut milk
- Add salt and pepper as desired prior to serving
- Optional: if would like to thicken your soup further, stir in one tablespoon of instant potato flakes at a time until desired consistency is achieved.
- serve and enjoy!