Go Back

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

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Ingredients Method

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)

Method
 

  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.