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! 

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 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 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 mixing ingredients in a bowl.

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 mixing wet ingredients.

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

Two shot so of pouring cream into soup.

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

Side by side shots of creamy soup in a pot.

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 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




75 comments

  1. Angelique says:

    5 stars
    This recipe was SO easy, flavorful and filling. Would definitely recommend blending part of the soup at the end, as Jessica suggests in the notes. It made it so creamy and smooth. This will definitely be in the rotation for a long time to come!!

  2. Lisa C Zeankowski says:

    Any suggestions on how to do this amazing recipe in an instapot also, the coconut milk, is it the refrigerated or canned and can extra creamy oatmilk be used? Thanks 😊

    • Gavin | Jessica in the Kitchen says:

      Hi Lisa! Thanks so much for reading. We used the canned full fat coconut milk. I hope this helps.

      • Lisa Zeankowski says:

        5 stars
        Thank you for the coconut milk answer, that was VERY helpful to know. What about doing it an instapot, any guidance on how you’d do that instead of the crockpot, it cooks faster. If you do know, can you explain how to convert the timing?
        Thank you so much,
        Lisa

      • Lisa Zeankowski says:

        5 stars
        One more question, step 5 says add the coconut milk or almond and 6 says to add the coconut milk again, is it just once and one can of full fat coconut milk, or are 2 types used, and if so can extracreamy oatmilk be used in step 5 and the coconut milk in step 6?
        Sorry, it’s a bit confusing and there’s still the instapot question instead of a crock pot. Thanks again,
        Lisa

        • Gavin | Jessica in the Kitchen says:

          Hi Lisa no prob, actually 6 is just a continuation of 5. no extra additions. We haven’t actually tried it in the insta pot yet so I’m not able to give you times.

  3. Nikki Staley says:

    5 stars
    I made this recipe for friends and it was a hit! Used full fat canned coconut milk, 1 cup of wild rice, cooked on high for 3.5 hours, adding additional broth at the halfway mark and it was lovely! Will definitely be making this again.

    • Gavin | Jessica in the Kitchen says:

      Thanks so much Nikki! We’re so happy that you like it.

  4. Delores Millhouse says:

    5 stars
    I’ve made the soup 4 times and it gets better everytime.

    • Gavin | Jessica in the Kitchen says:

      Thank you so much Delores. We really appreciate the review.

  5. Shelby Graves says:

    5 stars
    So delicious! Definitely recommend.

  6. Abigail Callahan says:

    5 stars
    This recipe is a fall favorite in our house. This is the second year in a row we’ve made it – we wait until chanterelle mushrooms are in season and we use those which elevates this soup to the next level. And then we make and eat this soup obsessively until chanterelles are done for the year.

    Recipe variations: I sauté all the veggies first and then I make it on the stovetop. For milk I use oat milk.

    This with sourdough is *chef’s kiss*. Thank you Jessica for such a stellar recipe.

  7. Valeria says:

    5 stars
    I’m about to start chopping the veggies to make this recipe but I do not have have rice. Can I sub lentils? If not I’ll just omit entirely. Thank you!

    • Gavin | Jessica in the Kitchen says:

      Thanks so much for reading Valeria. We’ve never actually tested that but it should be able to work.

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