Wild Rice Mushroom Soup for a Warm and Comforting Meal

When it is cold and miserable outside it is time to break out the slow cooker and make this easy Wild Rice and Mushroom Soup to warm you up from the inside out.

This recipe reduces the fat by using pureed cannellini beans and half and half instead of cream. Going keto? Omit the rice and use cream. Want it vegan? Use soy milk and some silken tofu.

[click_to_tweet tweet=”Break out the slow cooker and make this easy Wild Rice and Mushroom Soup to warm you up from the inside out. Low Fat and so easy! {permalink} #mushroomsoup #slowcookerrecipe” quote=”Break out the slow cooker and make this easy Wild Rice and Mushroom Soup to warm you up from the inside out. Low Fat and so easy! {permalink} #mushroomsoup #slowcookerrecipe” theme=”style2″]

Wild Rice and Mushroom Soup

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Ingredients

 

• 1 cup multi-color wild rice blend (uncooked*)
• 1 small white onion (roughly chopped)
• 3 stalks celery (roughly chopped)
• 2 large carrots (peeled and chopped)
• 3-4 cloves garlic (peeled)
• 12 ounces fresh mushrooms (washed, divided)
• 15 ounce can cannellini beans (do not drain!)
• 1 whole bay leaf
• 2 teaspoon garlic powder
• 6-8 cup vegetable stock (divided)
• Salt and black pepper (to taste)
• ½ cup half and half (tempered)
• ¼ cup fresh parsley (finely chopped)

Instructions

 

• Rinse the wild rice under cold running water until water runs clear. Let drain and transfer to a 5 or 6-quart slow cooker crock.
• Finely mince onion, celery, carrots, garlic and 8 ounces of the mushrooms in a food processor or by had and transfer to slow cooker crock.
• Thinly slice remaining mushrooms and add to slow cooker pot.
• Puree cannellini beans until smooth and pour into slow cooker crock with other ingredients. 
• Add bay leaf, garlic powder, and 6 cups of vegetable stock. Season with salt and black pepper, to taste, and stir to thoroughly combine all ingredients.
• Cover and cook on high for 3-4 hours or low for 6-8.
  
  Actual cooking time will varying by individual slow cooker, so check for doneness after 2½ hours (or 5½ hours for low) and adjust cooking time accordingly. (The rice should be tender, but not mushy, when finished).
• When cooking time is complete, remove bay leaf and discard. 
• Add a a few tablespoons of the soup to the half and half and stir to temper. Add to the crock pot with the chopped parsley, and additional vegetable stock, if necessary, to achieve the desired consistency. Stir to combine thoroughly.
• Season with additional salt and black pepper, to taste, and serve immediately. Enjoy!

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