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Wild Mushroom and Wild Rice Soup
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker

Ingredients
  

  • 1 cup wild rice, rinsed
  • 8 ounces mixed wild mushrooms, sliced
  • 1 medium onion, diced
  • 2 carrots, diced
  • 3 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 1/2 cup heavy cream
  • Salt and black pepper to taste
  • 2 tablespoons chopped fresh parsley

Instructions
 

  • Place the rinsed wild rice, sliced mushrooms, diced onion, diced carrots, and minced garlic into the slow cooker.
  • Add the vegetable broth, dried thyme, and bay leaf. Stir once to combine the ingredients.
  • Cover and cook on low for 6 to 7 hours until the wild rice is tender and has absorbed most of the liquid.
  • Remove the bay leaf. Stir in the heavy cream and season with salt and black pepper.
  • Ladle the soup into bowls and top each serving with chopped fresh parsley.

Notes

If the soup thickens too much after cooking, stir in a splash of broth or water to loosen it before adding the cream. The mushrooms give off liquid as they cook, so avoid adding extra broth at the start unless you prefer a thinner texture. Leftovers reheat gently on the stove with a little extra broth to restore the original consistency.
Course: Soup
Cuisine: American
Equipment: Slow Cooker