Slow cooker wild rice and mushroom soup
Servings: 3
Calories:
Recipe printed from www.easycheesyvegetarian.com
Ingredients
- 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.