Mushroom & Wild Rice Crockpot Soup – Cozy, Creamy, and Easy

This Mushroom & Wild Rice Crockpot Soup is the kind of meal that makes the whole house smell inviting by lunchtime. It’s cozy without being heavy, creamy without loads of dairy, and full of earthy mushroom flavor. The slow cooker does the work while you get on with your day.

Ladle it into bowls, add a squeeze of lemon, and you’ve got a satisfying dinner that tastes like it simmered on the stove all afternoon—because it did, sort of.

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Mushroom & Wild Rice Crockpot Soup - Cozy, Creamy, and Easy

Prep Time 15 minutes minutes

Cook Time 6 hours hours

Total Time 6 hours hours 15 minutes minutes

Servings 6 servings

Ingredients

• 1 cup uncooked wild rice (not a wild rice blend, if possible)
• 1.5 to 2 pounds mixed mushrooms (cremini, shiitake, oyster, or button), sliced
• 1 large yellow onion, diced
• 3 medium carrots, diced
• 3 celery stalks, diced
• 4 cloves garlic, minced
• 1 teaspoon dried thyme (or 4–5 sprigs fresh)
• 1 bay leaf
• 6 cups low-sodium vegetable or chicken broth
• 2 tablespoons soy sauce or tamari
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 3 tablespoons butter or olive oil
• 1/3 cup all-purpose flour (or use gluten-free all-purpose)
• 1.5 cups milk or half-and-half (or canned coconut milk for dairy-free)
• 2 teaspoons lemon juice
• Fresh parsley, chopped (optional, for garnish)

Instructions

• Load the crockpot: Add wild rice, mushrooms, onion, carrots, celery, garlic, thyme, bay leaf, broth, soy sauce or tamari, salt, and pepper to the slow cooker. Stir to combine.
• Cook low and slow: Cover and cook on Low for 6–7 hours or High for 3.5–4 hours, until the rice is tender and the vegetables are soft.
• Make a quick roux: About 20 minutes before serving, melt butter (or warm olive oil) in a small saucepan over medium heat.Whisk in flour and cook 2–3 minutes, stirring, until it smells toasty. Slowly whisk in the milk or half-and-half until smooth and slightly thickened, 3–4 minutes.
• Finish the soup: Remove the bay leaf from the slow cooker. Stir in the creamy roux mixture and the lemon juice.Taste and adjust seasoning with more salt and pepper as needed.
• Serve: Ladle into bowls and top with chopped parsley. Add extra lemon if you like a brighter finish.

What Makes This Recipe So Good

• Hands-off cooking: You set it and forget it. The crockpot handles the timing and texture.
• Deep, savory flavor: Mushrooms, thyme, garlic, and a splash of soy sauce or tamari create rich umami.
• Naturally hearty: Wild rice holds its shape and adds a nutty bite, so the soup feels satisfying without being heavy.
• Flexible and forgiving: Swap mushrooms, stir in greens, or adjust the creaminess to your taste.
• Meal-prep friendly: It reheats well, and the flavors deepen by day two.

Shopping List

• 1 cup uncooked wild rice (not a wild rice blend, if possible)
• 1.5 to 2 pounds mixed mushrooms (cremini, shiitake, oyster, or button), sliced
• 1 large yellow onion, diced
• 3 medium carrots, diced
• 3 celery stalks, diced
• 4 cloves garlic, minced
• 1 teaspoon dried thyme (or 4–5 sprigs fresh)
• 1 bay leaf
• 6 cups low-sodium vegetable or chicken broth
• 2 tablespoons soy sauce or tamari
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 3 tablespoons butter or olive oil
• 1/3 cup all-purpose flour (or use gluten-free all-purpose)
• 1.5 cups milk or half-and-half (or canned coconut milk for dairy-free)
• 2 teaspoons lemon juice
• Fresh parsley, chopped (optional, for garnish)

Instructions

1. Load the crockpot: Add wild rice, mushrooms, onion, carrots, celery, garlic, thyme, bay leaf, broth, soy sauce or tamari, salt, and pepper to the slow cooker. Stir to combine.
2. Cook low and slow: Cover and cook on Low for 6–7 hours or High for 3.5–4 hours, until the rice is tender and the vegetables are soft.
3. Make a quick roux: About 20 minutes before serving, melt butter (or warm olive oil) in a small saucepan over medium heat.

   Whisk in flour and cook 2–3 minutes, stirring, until it smells toasty. Slowly whisk in the milk or half-and-half until smooth and slightly thickened, 3–4 minutes.

4. Finish the soup: Remove the bay leaf from the slow cooker. Stir in the creamy roux mixture and the lemon juice.

   Taste and adjust seasoning with more salt and pepper as needed.

5. Serve: Ladle into bowls and top with chopped parsley. Add extra lemon if you like a brighter finish.

Keeping It Fresh

Let the soup cool, then store it in airtight containers in the fridge for up to 4 days. The rice will keep absorbing liquid as it sits, so you may need to thin leftovers with a splash of broth or water when reheating.

For freezing, skip the dairy step and freeze the base for up to 2 months. Reheat gently, then add the creamy component just before serving for the best texture.

Why This is Good for You

• Mushrooms: Low in calories and a source of B vitamins, selenium, and antioxidants that support immune health.
• Wild rice: A whole grain packed with fiber and minerals like magnesium and zinc. It keeps you full and steady.
• A balanced bowl: Carbs from rice, fiber from vegetables, and protein if you use chicken broth or add beans or chicken.

  You can adjust the creaminess to fit your goals.

• Lower sodium control: Using low-sodium broth and seasoning at the end helps you manage salt without losing flavor.

Common Mistakes to Avoid

• Using a wild rice blend: Many blends cook faster and can turn mushy. True wild rice holds up better in a slow cooker.
• Skipping the roux: Pouring milk straight into the crockpot can curdle or separate. The roux gives the soup a silky finish.
• Under-seasoning: The soup needs enough salt to bring out the mushrooms’ flavor.

  Taste at the end and adjust.

• Overcooking on high: If you go much past 4 hours on High, veggies can break down too much. Low and slow is safer.
• Not slicing mushrooms evenly: Uniform slices cook consistently, so aim for similar thickness.

Recipe Variations

• Dairy-free: Use olive oil instead of butter and full-fat canned coconut milk or a barista-style oat milk. For thickening, whisk 1 tablespoon cornstarch into the milk before heating.
• Chicken and wild rice: Add 1 pound boneless, skinless chicken thighs in step 1.

  Shred near the end and stir back in.

• Extra veggies: Stir in 2 cups chopped kale or spinach during the last 15 minutes for color and nutrients.
• Herb swap: Replace thyme with rosemary or herbes de Provence for a different aroma.
• Umami boost: Add 1 teaspoon miso paste or a splash of Worcestershire (use a vegan version if needed) when you stir in the roux.
• Gluten-free: Use a gluten-free flour blend for the roux, or use the cornstarch method with dairy-free milk.
• Lighter version: Use 2% milk and reduce butter to 2 tablespoons. The soup will still be creamy, just a bit lighter.

FAQ

Can I use pre-cooked wild rice?

Yes. Add 2.5 to 3 cups cooked wild rice in the last 30 minutes of cooking, so it warms through without turning mushy.

Reduce the broth by about 1 to 1.5 cups to keep the soup from getting too thin.

Do I need to sauté the mushrooms first?

You don’t have to, but it adds flavor. If you have time, sauté mushrooms in a little butter or oil until they release moisture and brown, then add them to the crockpot. If you’re short on time, the slow cooker still builds great flavor.

How can I make it thicker?

Let the roux thicken a bit more on the stove, or stir in an extra tablespoon of flour with the roux.

Alternatively, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir it into the crockpot at the end. Simmer on High for 10 minutes.

What if my soup is too thick?

Stir in warm broth, water, or a splash of milk until it reaches your preferred consistency. Season again after thinning to keep the flavor balanced.

Can I cook this on the stovetop?

Yes.

Sauté the vegetables and mushrooms in a large pot, add rice, broth, and seasonings, and simmer gently for 45–55 minutes until the rice is tender. Make the roux separately, stir it in, and finish with lemon.

Which mushrooms are best?

A mix is ideal. Cremini for body, shiitake for depth, and oyster or maitake for texture.

Button mushrooms also work well if that’s what you have.

Is the lemon necessary?

It brightens the soup and balances the rich, earthy flavors. If you don’t have lemon, use a splash of apple cider vinegar or white wine vinegar to finish.

Can I add wine?

Yes. Add 1/3 cup dry white wine after the veggies and mushrooms, and let it cook uncovered in a skillet for a minute before transferring to the crockpot.

It adds lovely depth.

Final Thoughts

This Mushroom & Wild Rice Crockpot Soup is simple, soothing, and easy to adapt. It’s a great back-pocket recipe for busy nights, cozy weekends, or meal prep. Keep the base as written, then tweak the creaminess, add greens, or fold in protein as you like.

With a hunk of crusty bread or a crisp salad, it’s a complete, feel-good meal you’ll make again and again.