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4.2 from 5 votes

Slow cooker wild rice and mushroom soup

Prep Time10 mins
Cook Time4 hrs 30 mins
Total Time4 hrs 40 mins
Course: Soup
Servings: 3
Author: Becca Heyes


  • 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


  • 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.