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Slow Cooker Mushroom Wild Rice Soup
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Cutting Board
  • Knife

Ingredients
  

  • 1 cup wild rice, rinsed
  • 8 oz cremini mushrooms, sliced
  • 1 medium onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
  • 6 cups vegetable broth
  • 1 tsp dried thyme
  • 1 bay leaf
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp chopped fresh parsley

Instructions
 

  • Add the wild rice, sliced mushrooms, diced onion, diced carrots, diced celery, and minced garlic to the slow cooker.
  • Pour in the vegetable broth and stir in the dried thyme, bay leaf, salt, and black pepper.
  • Cover and cook on low for 6 to 7 hours until the wild rice is tender and has absorbed some of the broth.
  • Remove the bay leaf and stir the soup before serving.
  • Ladle into bowls and top each serving with chopped fresh parsley.

Notes

If the soup thickens too much after sitting, stir in a splash of broth or water when reheating. Skip the parsley if you prefer a simpler finish, or add it right before eating to keep the color bright. Leftovers store well in the fridge for three days and reheat evenly on the stovetop.
Course: Soup
Cuisine: American
Equipment: Slow Cooker, Cutting Board, Knife