I prepped a Wild Rice Soup With Mushrooms in 15 minutes that yields eight meal-prep portions and somehow tastes restaurant-level without the drama.
I am obsessed with this Mushroom Wild Rice Soup Vegetarian because it actually tastes like real food, not watered-down mush. I love the way wild rice and mixed mushrooms give chew and depth, and the half and half makes it creamy without being fake.
Wild Rice Soup Crockpot dinners are my lazy-night flex. But what I adore most is the umami, serious savory mushroom notes that hit every spoonful.
It’s great for meal prep, stretches for leftovers, and feels like something you cared about without trying too hard. I would eat it every day.
Ingredients
- Wild rice blend — nutty chew and hearty texture, feels like a warm, cozy bite.
- Mixed mushrooms — earthy, meaty bite; they soak up broth and make it comforting.
- Yellow onion — sweet backbone, gives depth and a little caramelized warmth.
- Carrots — bright color and gentle sweetness, adds nice little crunch moments.
- Celery — subtle savory crunch, it keeps the soup from tasting flat.
- Garlic — punchy aroma, makes the whole pot smell irresistible and cozy.
- Butter or olive oil — silky mouthfeel; butter’s richer, oil’s lighter and vegan-friendly.
- Broth — the soup’s soul; use veggie for lighter, chicken for extra savory comfort.
- Bay leaf — lightly herbal background note, you’ll notice it when it’s missing.
- Thyme — earthy, slightly lemony lift; fresh is brighter, dried still works great.
- Soy or Worcestershire — optional umami boost; makes mushrooms taste even meatier.
- Salt — wakes up everything; start small and add more to taste.
- Black pepper — subtle heat and balance, keeps it from tasting one-note.
- Flour or cornstarch — thickens into cozy creaminess; cornstarch for gluten-free swaps.
- Half and half or cream — makes it luscious and silky; cream’s richer, half and half lighter.
- Parsley — fresh pop of green and brightness right before serving.
Ingredient Quantities
- 1 1/2 cups wild rice blend, rinsed
- 1 pound mixed mushrooms (cremini and baby bella work great), sliced
- 1 medium yellow onion, finely chopped
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 4 tablespoons unsalted butter (or 2 tablespoons olive oil if you prefer)
- 6 cups low sodium chicken broth or vegetable broth
- 1 bay leaf
- 1 teaspoon dried thyme or 2 teaspoons fresh thyme leaves
- 1 tablespoon soy sauce or Worcestershire sauce for extra umami, optional but recommended
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup all purpose flour (or 3 tablespoons cornstarch for a gluten free option) to thicken
- 1 1/2 cups half and half or 1 cup heavy cream for a richer soup
- 2 tablespoons chopped fresh parsley for garnish, optional
How to Make this
1. Rinse the wild rice blend and put it in the slow cooker, that saves a step later and keeps it from getting gummy.
2. Melt the butter in a skillet over medium heat (or use olive oil), add the sliced mushrooms and a pinch of salt, cook until they release their liquid and start to brown about 6 to 8 minutes; this step gives big flavor so don’t skip it even if you’re rushed.
3. Add the chopped onion, carrots, celery and garlic to the skillet with the mushrooms and cook another 3 minutes until the onion is translucent, then transfer everything to the slow cooker.
4. Pour in the 6 cups of low sodium chicken or vegetable broth, add the bay leaf, thyme, soy sauce or Worcestershire if using, 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper; give it a quick stir.
5. Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the wild rice is tender and the veggies are softened.
6. About 20 minutes before serving whisk the 1/4 cup all purpose flour with a little cold water to make a smooth paste, or mix 3 tablespoons cornstarch with cold water if you want gluten free; ladle about 1 cup of hot broth from the slow cooker into the slurry to temper it.
7. Stir the tempered slurry back into the soup, then pour in the half and half (1 1/2 cups) or 1 cup heavy cream for a richer finish, mix well and let it simmer in the hot slow cooker for 15 to 20 minutes until thickened, stirring once or twice to prevent sticking.
8. Remove the bay leaf, taste and adjust seasoning with more salt and pepper if needed, and if the soup seems too thick thin with a splash of broth or water.
9. Serve hot, garnish with the 2 tablespoons chopped fresh parsley and enjoy — makes about 8 servings for easy meal prep.
Equipment Needed
1. Slow cooker (6 to 8 quart)
2. 10 to 12 inch skillet or sauté pan
3. Cutting board
4. Chef’s knife
5. Colander or fine mesh sieve (for rinsing rice)
6. Measuring cups and spoons
7. Wooden spoon or heatproof spatula
8. Small bowl and whisk (for tempering the slurry)
9. Ladle for serving
FAQ
Slow Cooker Mushroom Wild Rice Soup Recipe Substitutions and Variations
- Wild rice blend: substitute with brown rice for a softer bite, or use farro or barley for a chewier, nuttier texture. Note cooking times will change.
- Mushrooms: swap cremini/baby bella for shiitake, portobello (slice thinner if big), or oyster mushrooms for a more pronounced umami and meaty feel.
- Unsalted butter: use olive oil for a dairy free option, or ghee if you want that buttery flavor but with less lactose. Vegetable oil also works in a pinch.
- Half and half / heavy cream: for a lighter soup use whole milk plus a tablespoon of flour to thicken, or go dairy free with canned coconut milk (gives a slight coconut note) or cashew cream for a rich, creamy texture.
Pro Tips
1) Brown the mushrooms well and don’t rush them. Let them sit in the pan until the liquid mostly evaporates and the edges get some color. That little bit of caramelization gives the whole soup way more depth, and if you crowd the pan they’ll steam instead, which is bland.
2) Rinse the wild rice, but don’t soak it. Rinsing removes dust and excess starch so the grains stay separate. If you soak it overnight the texture gets mushy in the slow cooker, so just rinse and drain well before adding.
3) Temper the flour or cornstarch slowly and scrape the pot bottom. Make a smooth paste with cold water, then stir in a cup of hot broth before adding to the slow cooker. That stops lumps and while it thickens let the soup simmer with occasional stirring so the starch blooms evenly and nothing sticks to the bottom.
4) Adjust liquid and humidity near the end, not at the start. Slow cookers vary a lot so wait until the last 30 minutes to thin or thicken. If it looks thin, remove the lid for 10 to 20 minutes to reduce. If it’s too thick after adding cream or half and half, just whisk in a bit more hot broth. Also taste for salt after you add the soy or Worcestershire, those add umami and can make it saltier than you expect.
Slow Cooker Mushroom Wild Rice Soup Recipe
I prepped a Wild Rice Soup With Mushrooms in 15 minutes that yields eight meal-prep portions and somehow tastes restaurant-level without the drama.
6
servings
378
kcal
Equipment: 1. Slow cooker (6 to 8 quart)
2. 10 to 12 inch skillet or sauté pan
3. Cutting board
4. Chef’s knife
5. Colander or fine mesh sieve (for rinsing rice)
6. Measuring cups and spoons
7. Wooden spoon or heatproof spatula
8. Small bowl and whisk (for tempering the slurry)
9. Ladle for serving
Ingredients
-
1 1/2 cups wild rice blend, rinsed
-
1 pound mixed mushrooms (cremini and baby bella work great), sliced
-
1 medium yellow onion, finely chopped
-
2 medium carrots, peeled and diced
-
2 celery stalks, diced
-
3 garlic cloves, minced
-
4 tablespoons unsalted butter (or 2 tablespoons olive oil if you prefer)
-
6 cups low sodium chicken broth or vegetable broth
-
1 bay leaf
-
1 teaspoon dried thyme or 2 teaspoons fresh thyme leaves
-
1 tablespoon soy sauce or Worcestershire sauce for extra umami, optional but recommended
-
1 teaspoon kosher salt, plus more to taste
-
1/2 teaspoon freshly ground black pepper
-
1/4 cup all purpose flour (or 3 tablespoons cornstarch for a gluten free option) to thicken
-
1 1/2 cups half and half or 1 cup heavy cream for a richer soup
-
2 tablespoons chopped fresh parsley for garnish, optional
Directions
- Rinse the wild rice blend and put it in the slow cooker, that saves a step later and keeps it from getting gummy.
- Melt the butter in a skillet over medium heat (or use olive oil), add the sliced mushrooms and a pinch of salt, cook until they release their liquid and start to brown about 6 to 8 minutes; this step gives big flavor so don't skip it even if you're rushed.
- Add the chopped onion, carrots, celery and garlic to the skillet with the mushrooms and cook another 3 minutes until the onion is translucent, then transfer everything to the slow cooker.
- Pour in the 6 cups of low sodium chicken or vegetable broth, add the bay leaf, thyme, soy sauce or Worcestershire if using, 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper; give it a quick stir.
- Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the wild rice is tender and the veggies are softened.
- About 20 minutes before serving whisk the 1/4 cup all purpose flour with a little cold water to make a smooth paste, or mix 3 tablespoons cornstarch with cold water if you want gluten free; ladle about 1 cup of hot broth from the slow cooker into the slurry to temper it.
- Stir the tempered slurry back into the soup, then pour in the half and half (1 1/2 cups) or 1 cup heavy cream for a richer finish, mix well and let it simmer in the hot slow cooker for 15 to 20 minutes until thickened, stirring once or twice to prevent sticking.
- Remove the bay leaf, taste and adjust seasoning with more salt and pepper if needed, and if the soup seems too thick thin with a splash of broth or water.
- Serve hot, garnish with the 2 tablespoons chopped fresh parsley and enjoy — makes about 8 servings for easy meal prep.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 493g
- Total number of serves: 6
- Calories: 378kcal
- Fat: 16.5g
- Saturated Fat: 8g
- Trans Fat: 0.08g
- Polyunsaturated: 1g
- Monounsaturated: 6.7g
- Cholesterol: 50mg
- Sodium: 683mg
- Potassium: 717mg
- Carbohydrates: 49.5g
- Fiber: 3.3g
- Sugar: 5g
- Protein: 7.8g
- Vitamin A: 3333IU
- Vitamin C: 4mg
- Calcium: 54mg
- Iron: 2.3mg
