Slow Cooker Creamy Wild Rice Soup with Butter Roasted Mushrooms

Name: Slow Cooker Creamy Wild Rice Soup with Butter Roasted Mushrooms
Total time: 375 min
Yield: 6 servings
Cuisine: Indonesian
Ingredients: 1 cup dry wild rice or wild rice blend ((wild rice and brown rice)); 1/2 sweet onion, diced; 6 carrots, chopped; 5 cups low-sodium veggie or chicken broth; 1 cup dry white wine; 1 tablespoon chopped fresh thyme + 3 thyme sprigs; 2 bay leaves; 1 teaspoon paprika; 1/2 teaspoon crushed red pepper flakes; 1 parmesan rind + 1/2 cup grated parmesan, plus more for serving; 1 cup whole milk or heavy cream; kosher salt and pepper; 2 pounds mixed mushrooms, roughly torn; 4 cloves garlic, smashed; 1 stick (8 tablespoons) butter; zest from 1 lemon

A simple, creamy, wild rice soup made in the slow cooker and topped with roasted mushrooms.

⏱️ 375 min 🔪 Prep: 15 min 🔥 Cook: 360 min 📊 Hard 👁️ 29 views

👨‍🍳 Start Cooking

Slow Cooker Creamy Wild Rice Soup with Butter Roasted Mushrooms

Foto: Half Baked Harvest

Ingredients

6 servings

1 cup dry wild rice or wild rice blend ((wild rice and brown rice))
1/2 sweet onion, diced
6 carrots, chopped
5 cups low-sodium veggie or chicken broth
1 cup dry white wine
1 tablespoon chopped fresh thyme + 3 thyme sprigs
2 bay leaves
1 teaspoon paprika
1/2 teaspoon crushed red pepper flakes
1 parmesan rind + 1/2 cup grated parmesan, plus more for serving
1 cup whole milk or heavy cream
kosher salt and pepper
2 pounds mixed mushrooms, roughly torn
4 cloves garlic, smashed
1 stick (8 tablespoons) butter
zest from 1 lemon

Steps

1. In the bowl of your slow cooker, combine the rice, onion, carrots, broth, wine, thyme, bay leaves, paprika, crushed red pepper, parmesan rind, and a pinch each of salt and pepper. Cover and cook on low for 6-8 hours. 2. During the last 30 minutes of cooking, stir in the 1/2 cup grated parmesan and the milk. Cook until warmed through. Remove the bay leaves and discard.3. About an hour before serving, preheat the oven to 425 degrees F. In a 9x13 inch baking dish, combine the mushrooms, garlic, butter, thyme sprigs, lemon zest, and a pinch each of salt and pepper. Transfer to the oven and roast for 40-45 minutes, stirring halfway through cooking, until the mushrooms are golden and caramelized. 4. Mash the garlic with a fork, and then stir the mushrooms, mashed garlic, and any butter left into the soup. 5. Divide the soup among bowls and top with fresh thyme and parmesan. Eat!