Slow Cooker Mushroom Wild Rice Soup

By Jessica Hylton - - Updated

This Mushroom Wild Rice Soup is easily prepped in your slow cooker in only 15 minutes! The flavours meld together perfectly, it makes 8 servings for great meal prep and cleanup is a breeze! 

mushroom wild rice soup in the slow cooker with ladle in it

Thanks to Crockpot™ for sponsoring this blog post!  Thanks so much to you my readers for supporting the brands who support Jessica in the Kitchen! All texts and opinions are my own.

I’ve had this soup every single day this week. Yes, it’s really that good. Some may use the term “obsessed”, and I tend to agree with them! I love the creamy texture of the soup, and how velvety and buttery the texture of the mushrooms become after hours of simmering in hot smooth broth with all the right seasonings. It’s the kind of soup that you want to savour.

Crockpot MyTime™ 6-QT. Programmable Slow Cooker

Crockpot in the background of a bowl of mushroom wild rice soup

It’s undeniable how cosy this Mushroom Wild Rice Soup makes me feel and with only 153 calories a bowl! Perhaps the best part is that it’s all made in your Crockpot™ in only 15 minutes of prep time. 

On my busiest days (especially during October aka Crocktober), I reach for my Crockpot™ to make dinner. I’m loving their new Crockpot MyTime™ 6-QT. Programmable Slow Cooker for a number of reasons. Firstly, it automatically adjusts the cooking cycle based on when you want to eat. Isn’t that the coolest?!

If you’re someone who actually preps their dinner way in advance in the day (teach me your ways), you set what time you want to have dinner and your Crockpot™ does the rest. Or maybe you’re on my side, and almost always reach for the “HIGH” setting since you want dinner done within the next few hours. Either way, it adjusts for you.

I also love the pre-set options for soup and veggies, and that you can still use manual mode. It’s all a win-win. Whether you’re whipping up this Mushroom Wild Rice Soup or my Slow Cooker Pumpkin Soup, you’ll have endless control over your fave meals. Speaking of which let’s get into this recipe.

Notes on the Ingredients:

ingredients for the mushroom wild rice soup with text on each

Wild rice – ensure that you’re using only wild rice, and not a wild rice blend (with other types of rice in it). The different types of rice in the blend will get soggy!

Mushrooms – You can use any variety of mushrooms you love. I used baby Bella cause they’re the easiest to find, but you can use cremini, shiitake, portobello, oyster mushrooms…any kind! Feel free to use a mix. 

Vegetable broth – If you want to keep the colour of your soup light, opt for a more yellow or cream coloured vegetable broth.

How to Make Slow Cooker Mushroom Wild Rice Soup (Step by Step Instructions)

step by step shots of making the soup

First, chop all of your vegetables. Add them all to your Crockpot™, along with all your seasonings. Pour in your vegetable broth. 

Stir everything together, then cover the slow cooker. Set to high for 3 to 4 hours, or low for 6 to 8 hours. 

step by step shots of making the soup

After your soup is finished cooking, next, we mix our butter and flour together in a bowl into a paste, and use that to thicken up the soup. It’s a technique that’s called beurre manié. This is an ingenious way to thicken your soup without having to stop and make a difficult roux on the stovetop. 

step by step shots of making the soup

Ladle some soup into your butter-flour mix to temper it, mix it together until smooth, then add the whole thing into the soup.

step by step shots of making the soup

Add in your coconut milk, then stir it all together. Let it all meld for at least 5 minutes in the hot soup.

step by step shots of making the soup

Taste, adjust seasonings, serve and enjoy! My favourite side with this is my No Knead Dutch Oven Bread since it’s so easy!  

Expert Tips & FAQ

  • Dice the veggies into similar sizes so that everything cooks evenly. That’ll give you the best texture for the vegetables in the soup.
  • If you want an extra creamy soup, you can blend half of it at the end in a blender, then stir it back into the soup. This is a method I love to do in many of my soups!
  • I often get asked “does this freeze well? This one does! Freeze, then thaw overnight in your fridge when ready to enjoy, then reheat.
Crockpot in the background of a bowl of mushroom wild rice soup with spoon scooping some out

More Soup Recipes

Enjoy friends! If you make this Slow Cooker Mushroom Wild Rice Soup, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love if you would leave a comment below, and give the recipe a rating! Thanks so much!

soup in the slow cooker with ladle in it

Slow Cooker Mushroom Wild Rice Soup

This Mushroom Wild Rice Soup is easily prepped in your slow cooker in only 15 minutes! The flavours meld together perfectly, it makes 8 servings for great meal prep and cleanup is a breeze! 
by: Jessica in the Kitchen
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings 8
Course Dinner, Soups
Cuisine American, Universal
Ingredients
  • 2 medium carrots finely diced
  • 3 stalks celery bottoms removed, finely diced
  • 1 large onion finely diced
  • 4 cloves garlic minced
  • 8 ounces mushrooms sliced
  • 1/2 cup wild rice uncooked
  • 1 teaspoon dried oregano
  • 1 tablespoon fresh thyme
  • sea salt and black pepper to taste (depends on saltiness of your vegetable broth)
  • 4 1/2 cups to 5 cups vegetable broth
  • 2 tablespoons vegan butter softened
  • 2 tablespoons flour any flour works including gluten-free
  • 1 cup coconut milk or almond milk or cashew milk
  • crusty bread to serve with
Instructions

Instructions

  • Turn your Crockpot™ on to warm. Add in the carrots, celery, onions, garlic and mushrooms.
  • Add in the wild rice, dried oregano, fresh thyme and generous amount of sea salt and ground black pepper. Pour in the vegetable broth. Stir everything together until fully combined.
  • Cover your Crockpot™ and set to high for 3 to 4 hours, or low for 6 to 8 hours. 
  • After your soup is finished cooking (or within the last 5 minutes), make your beurre manié. Mix together the softened vegan butter and the flour together with a spoon. Mix for about 1 to 2 minutes until it comes together and is silky smooth, and the flour is fully mixed into the butter.
  • Add it to your soup along with your coconut milk (or almond milk).
  • Add in your coconut milk, then stir it all together. Let it all meld for at least 5 minutes in the hot soup.
  • Taste and season with sea salt and black pepper again if needed.
  • Turn your Crockpot™  to off or warm, serve alongside some bread and enjoy!
NOTES
  • Dice the veggies into similar sizes so that everything cooks evenly. That’ll give you the best texture for the vegetables in the soup. 
  • If you want an extra creamy soup, you can blend half of it at the end in a blender, then stir it back into the soup. This is a method I love to do in many of my soups!
  • I often get asked “does this freeze well? This one does! Freeze, then thaw overnight in your fridge when ready to enjoy, then reheat.
  • If you want your soup thinner, add that extra ½ cup vegetable broth (and feel free to add even more). If you want it thicker, make some more beurre manié and add it in.

Nutrition

Calories: 153kcal | Carbohydrates: 17g | Protein: 4g | Fat: 9g | Saturated Fat: 6g | Sodium: 52mg | Potassium: 322mg | Fiber: 3g | Sugar: 3g | Vitamin A: 2790IU | Vitamin C: 5mg | Calcium: 33mg | Iron: 2mg
by Jessica

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Recipe Rating




36 comments

  1. Michelle says:

    This recipe was so tasty!
    I found your page through Fed & Fit & was so excited to find more flavorful plant-based meals to add to your weekly rotation. I have a feeling we’ll be familiar friends with this soup by the end of this winter.

    I used chicken broth because that’s what we buy (we’re not vegetarian or vegan).
    And I doubled the amount of carrots.
    I considered adding a bag of frozen cauli-rice too just to up the veggie count, but wanted to try the original recipe first!
    Ours didn’t come out quite as thick as the photo, but still so delicious.

    If you’re cooking for a family, I’d say double the recipe so you can have leftovers for lunch the next day ♥️. I wish we’d doubled ours! Next time 😉

    • Gavin | Jessica in the Kitchen says:

      Awesome we’re so happy you enjoyed it Michelle! Thanks so much for reading!

  2. Maria says:

    5 stars
    This recipe looks cool. I will definable going to cook it. Hope I will be able to make soup just like it appearing in the image.
    Regards,

    • Gavin | Jessica in the Kitchen says:

      Awesome we’re so happy you enjoyed it Maria! Thanks so much for reading!

  3. Abigail Callahan says:

    5 stars
    This recipe is fabulous. This has already become a new part of our rotation because we just can’t get enough of it!

    • Gavin | Jessica in the Kitchen says:

      We’re so happy that you enjoyed this recipe Abigail! Thank you so much for reading and leaving such a nice comment!

  4. Sheri Livingston says:

    Re the coconut milk – is this the canned version or the thinner refrigerated one? Thanks! Looking forward to trying this.

  5. Adoria says:

    5 stars
    Love this!! Used it for my meal prep along with lentil and seitan “meat”balls and some crusty bread to dip into it. Very nice, rich hearty flavouring. Great for fall/winter.

    • Gavin | Jessica in the Kitchen says:

      We’re so happy that you enjoyed this recipe Adoria! Thank you so much for reading and leaving such a nice comment!

  6. Jessica Shepherd says:

    5 stars
    So creamy and delicious! The whole family loved it. Thank you!

    • Gavin | Jessica in the Kitchen says:

      We’re so happy that you enjoyed this recipe Jessica! Thank you so much for reading and leaving such a nice comment!

  7. Elisha says:

    5 stars
    Made this last night and it was fantastic! I used cashew sour cream I had made earlier in the week in place of the almond milk. So rich and creamy!! I also used rosemary instead of the thyme because I had run out. Thank you!

    • Gavin | Jessica in the Kitchen says:

      We’re so happy that you enjoyed this recipe Elisha! Thank you so much for reading and leaving such a nice comment!

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