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




59 comments

  1. Liz says:

    Hi, I’m excited to try this recipe! I’m curious what kind of coconut milk to use though. You told another commenter below to use the canned version, but list both almond and cashew as options too; which ate a lot thinner in consistently than canned coconut milk. Would the carton version work too?

    • Gavin | Jessica in the Kitchen says:

      Hi liz great question. canned coconut milk will give the best creaminess for sure. But if none is available we gave the options of cashew milk which tends to be a bit thicker than normal as an alternative. We just wanted readers to know that it is possible with other vegan milks.

  2. Jackie says:

    5 stars
    This is quite simply the best soup I’ve had in my life. We made it for Christmas this year and our household loved it! It’s a new Christmas tradition- will be making this soup for. Christmas every year! So delicious! We used coconut milk which really gave it a great flavour and honestly had to stop myself from eating the whole crockpot! Would highly recommend!

  3. Kristin says:

    5 stars
    Finally a vegan recipe that doesn’t disappoint! This was so flavorful. I couldn’t stop eating it!

  4. Tracy says:

    Hi Jessica! This is the first of your recipes that I’ve tried and it was delicious – thank you for sharing! I followed your instructions, and used the slow cooker setting on my InstaPot, but I was wondering if you think this could be made faster in a pressure cooker, and if so how long you would recommend cooking it under pressure? Can’t wait to try more of your recipes!

    • Gavin | Jessica in the Kitchen says:

      Hi Tracy Thank you so much! Technically it should but we haven’t tested it, so we couldn’t give you a time.

  5. Lidia Riley says:

    5 stars
    This was a really great soup on a day like today where I was FREEZING and only had motivation to cook in the morning. It’s so delicious, but don’t do what I did and leave it forever without looking because your rice will absolutely overcook and explode. However! That didn’t matter because it tasted so good and it kinda thickened the soup to have exploded rice. I’m definitely just rambling now but make this soup! I’m gonna do it again!

  6. Jessica says:

    Just a question– I have an instant pot and dutch oven, but no slow cooker. Is there a good way just to make this on the stove? I’m dying to try it!

    Thanks!

    • Gavin | Jessica in the Kitchen says:

      Hi Jessica thanks so much for reading. We haven’t tested it yet but going low and slow on a stove in your dutch oven sounds like the best bet. I hope this helps!

  7. Emily says:

    This was fantastic! I used garlic broth for extra flavor. Thanks for this great recipe 🙂

    • Gavin | Jessica in the Kitchen says:

      You are so welcome! We’re happy that you liked it.

  8. Andie says:

    I haven’t had much experience with almond milk. I bought Silk Original Almond Milk. I noticed there was also an unsweetened variety. Which would you use in this soup?

    • Gavin | Jessica in the Kitchen says:

      Hi Andie! Thanks so much for reading. We would definitely recommend unsweetened for dishes like this where the dish leans on the savoury side. I hope this helps!

  9. Susan says:

    Hi, would I be able to make this without the rice?

  10. Breanna says:

    5 stars
    OMG! Hands down the best wild rice soup I’ve ever had. So rich and creamy.. it’s the perfect recipe.

    • Gavin | Jessica in the Kitchen says:

      Thanks so much Breanna! We’re happy that you’re happy with the recipe.

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