Crock Pot Mushroom Wild Rice Soup

This Crock Pot Mushroom Wild Rice Soup is a hearty and creamy recipe, which includes mushrooms and wild rice. It’s the ultimate comfort food recipe, ready in about 8 hours and 15 minutes.

Crock Pot Mushroom Wild Rice Soup Ingredients

• 2 medium carrots, finely diced
• 3 stalks celery, bottoms removed, finely diced
• 1 large onion, finely diced
• 4 cloves garlic, minced
• 8 ounces mushrooms, sliced
• 1/2 cup wild rice, uncooked
• 1 teaspoon dried oregano
• 1 tablespoon fresh thyme
• sea salt and black pepper to taste (depends on saltiness of your vegetable broth)
• 4 1/2 – 5 cups vegetable broth
• 2 tablespoons vegan butter, softened
• 2 tablespoons flour (any flour works, including gluten-free)
• 1 cup coconut milk (or almond milk or cashew milk)
• crusty bread to serve with

How To Make Crock Pot Mushroom Wild Rice Soup

1. Prep the vegetables and add to Crock Pot: Turn your Crockpot on to warm. Add in the carrots, celery, onions, garlic, and mushrooms.
2. Add rice, herbs, and broth: Add in the wild rice, dried oregano, fresh thyme, sea salt, and black pepper. Pour in the vegetable broth and stir until fully combined.
3. Cook the soup: Cover the Crockpot and cook on high for 3 to 4 hours or low for 6 to 8 hours.
4. Make the beurre manié: In the last 5 minutes of cooking, mix softened vegan butter and flour together until smooth and fully combined.
5. Temper and add thickener: Ladle some hot soup into the butter-flour mixture, mix until smooth, then add the whole mixture back into the soup.
6. Add milk and finish: Stir in the coconut milk and let everything meld together for at least 5 minutes. Taste and adjust seasoning if needed.
7. Serve: Turn the Crockpot to off or warm and serve with crusty bread.

Recipe Tips

• Can I use a different type of milk? Yes, almond or cashew milk works just as well as coconut milk.
• How to make the soup creamier: Blend half the soup and stir it back in for an extra creamy texture.
• How to make the soup thicker: Add more beurre manié (butter and flour mixture) to thicken to your liking.
• Can I freeze this soup? Yes, it freezes well. Thaw overnight in the fridge before reheating.
• How to avoid overcooking the rice: Stick to the recommended cook times to keep the wild rice from becoming mushy.

What To Serve With Mushroom Wild Rice Soup

This soup pairs perfectly with warm, crusty sides:

• Toasted sourdough bread
• Garlic breadsticks
• A simple green salad
• Roasted Brussels sprouts
• Grilled cheese sandwiches

How To Store Mushroom Wild Rice Soup

Refrigerate: Store leftovers in an airtight container for up to 4 days. Reheat on the stove or in the microwave.

Freeze: Let the soup cool completely, then store in a freezer-safe container for up to 2 months. Thaw in the fridge overnight before reheating.

Mushroom Wild Rice Soup Nutrition Facts

• Calories: 153 kcal
• Carbohydrates: 17g
• Protein: 4g
• Fat: 9g
• Saturated Fat: 6g
• Sodium: 52mg
• Potassium: 322mg
• Fiber: 3g
• Sugar: 3g
• Calcium: 33mg
• Iron: 2mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I use white rice instead of wild rice?
Wild rice holds its texture better during long cooking times, but white rice can work if added later in the cooking process.

Why is my soup too thick?
You may have added too much thickener or not enough broth. Thin it out with extra vegetable broth.

Can I make this soup on the stove instead?
Yes, simmer everything in a large pot on medium heat until the vegetables and rice are tender, about 45–60 minutes.

Is this soup gluten-free?
It can be made gluten-free by using a gluten-free flour for the beurre manié.

How do I get a deeper flavor?
Sauté the veggies first in a skillet before adding to the Crockpot to enhance the flavor.

Try More Recipes:

• Crock Pot Mushroom Barley Soup
• Crock Pot Miso Soup
• Crock Pot Matzo Ball Soup

Crock Pot Mushroom Wild Rice Soup

Recipe by Robert Course: SoupsCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

15

minutes

Cooking time

8

hours 

Calories

153

kcal

A creamy and hearty slow cooker soup made with mushrooms, wild rice, and dairy-free milk.

Ingredients

• 2 medium carrots, finely diced

• 3 stalks celery, bottoms removed, finely diced
  

• 1 large onion, finely diced
  

• 4 cloves garlic, minced
  

• 8 ounces mushrooms, sliced
  

• 1/2 cup wild rice, uncooked
  

• 1 teaspoon dried oregano
  

• 1 tablespoon fresh thyme
  

• sea salt and black pepper to taste
  

• 4 1/2 – 5 cups vegetable broth
  

• 2 tablespoons vegan butter, softened
  

• 2 tablespoons flour
  

• 1 cup coconut milk (or almond or cashew milk)
  

• crusty bread to serve

Directions

• Turn Crockpot to warm and add carrots, celery, onion, garlic, and mushrooms.
  
• Add wild rice, oregano, thyme, salt, pepper, and vegetable broth. Stir to combine.
  
• Cover and cook on high for 3–4 hours or low for 6–8 hours.
  
• Mix vegan butter and flour until smooth.
  
• Temper with hot soup, then stir mixture into Crockpot..
• Add coconut milk and let sit for 5 minutes.
  
• Taste, adjust seasoning, and serve with crusty bread.