Slow cooker wild rice and mushroom soup
The only thing better than a creamy wild rice and mushroom soup? A creamy wild rice and mushroom soup that’s made in the slow cooker! Dump everything in, and boom. A super tasty dinner.
In case the photos aren’t enough to convince you, let me tell you a bit about this soup. It’s got garlic, heaps of mushrooms, parsley, cream and wine. Yes, all of that. The most creamy, flavourful and luxurious mushroom soup you’ll ever have. Nobody needs to know quite how easy it was to make.
Start off by cooking the onions, garlic and mushrooms in the slow cooker until they’re nice and soft and fragrant, along with a good glug of dry white wine (at this point it already smells amazing). I used this Chilean sauvignon blanc from Premier Estates. It’s nice and crisp, and slightly fruity. I’m no wine expert, but I thought it went really, really well in this mushroom soup – it added a lovely depth of flavour. It was pretty great served in a glass at the side too…
Then just add the rice. In the past I’ve not had a huge amount of success cooking rice in the slow cooker – I remember attempting to make a risotto in the slow cooker one time, and ending up with a big smooshy mess. It was not pleasant.
I’ve realised that the key is to not overcook the rice – it may sound obvious, but when you’re used to putting things in the slow cooker and leaving them to bubble away all day long, it’s an easy mistake to make! Once you add the rice, it will only need about two more hours to cook – still plenty long enough for you to get a few jobs done while it’s cooking, but not so long that you can completely forget about it. So it’s probably best to save this recipe for a day when you’ll be at home!
Once the rice is fully cooked, you can finish everything off with a dash of cream, and plenty of fresh parsley. I like a really good pinch of black pepper too. And don’t forget the extra glass of Premier Estates sauvignon blanc to wash it all down!
Slow cooker wild rice and mushroom soup
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Print Pin CommentIngredients
- 1 large onion, halved then thinly sliced
- 4 cloves garlic, minced
- 700 g mushrooms, sliced (~ 7 cups sliced) – I used half white mushrooms and half chestnut mushrooms
- 150 ml dry white wine (~ 1/2 cup)
- 400 ml hot vegetable stock (~ 1 1/2 cups)
- 180 g white and wild rice mix (~ 1 cup)
- 3 tbsp cream
- Small bunch fresh parsley, chopped
- Salt
- Black pepper
Instructions
- Add the onion, garlic and sliced mushrooms to the slow cooker, and pour over the white wine. Cook on high for 2 1/2 hours, stirring and scraping down the sides after the first hour if you can.
- When the vegetables are very soft, add the vegetable stock and rice, and mix well. Cook on high for a further 2 hours, or until the rice is fully cooked.
- Add the cream and fresh parsley, and season to taste. Serve immediately.
Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.
Note: Nutritional information is approximate, and will depend on exactly what ingredients you choose.
Double the stock and it comes out PERFECT! Weigh the ingredients, when called for (the alternative measurements are appoximations)
So it’s a total of 1 cup of rice, so basically 1/2 cup of wild rice and 1/2 cup of white rice, correct? If this is correct, then I wonder if others had problems with the rice absorbing the liquid if they thought it was supposed to be 1 cup of each type of rice. I could see where it might be a little confusing. Just wanting to clarify to make sure I make it right :)
Yes that’s right – in the UK we get packets of the two mixed together, so I just used one cup of that. You might be right!
Have you ever tried to do this non-dairy?
Hi Andi, no I haven’t, but I’m sure soy cream would work fine :) Or just skip the cream altogether!
Just tried this and it didn’t work at all. The uncooked rice absorbed the little liquid recommended and it ended up an unappetizing mushroom and rice mix. I may try to reconstitute it tomorrow, but a bust for tonight. :(
Oh how strange! I’m so sorry this one didn’t work for you. Usually you don’t need too much liquid in the slow cooker because none of it cooks off. I hope you’re able to save it for tomorrow – I’d just try adding some more veggie stock. Sorry again, I’m not sure what went wrong! :(
I made this last night and mine did the exact same thing – I was devastated because the smell was divine!!!
Oh no! I wonder what’s gone wrong for you two – perhaps your slow cookers run at a different temperature to mine or something? Try adding more liquid and hopefully it will be ok!
I made this yesterday and the same thing happened to me. I even added an extra cup of water because I was pretty sure there was more rice than liquid. Plus, I used all wild rice. But the liquid was totally absorbed leaving something like a pilaf….
So sorry about that! Hopefully it tasted good anyway.
Do you need to cook the rice first or just put it in raw?
Just put it in raw :)
This looks so good and easy too. It has all my favorite ingredients. Your photos are really good. I’m hoping my photos are going to improve over time.
Thanks Stephanie, just keep practising and reading up on the subject! :)
hi! what sized slow cooker are you using?
Hi Doris, I believe mine is 3.5 litres :)
Ooh, just my type of soup in my preferred kitchen tool! :-D Definitely going to try this, I love mushrooms.
How perfect for a blustery day!! And Thank you, thank you, thank you for including the measurements
for us yanks who don’t “do” (too lazy??) the metric system.
Haha yes I always include both formats now because I got fed up of people asking! ;)
Is there something else you could use other than mushrooms?
To be honest if you’re not a fan of mushrooms, I think you’d be better off just choosing a different soup, as this one is pretty mushroom-heavy!
This sounds delicious! Will try the recipe on Friday (as I am not working)! It will also give me the opportunity to use my slow cooker.