Slow Cooker Creamy Wild Rice Soup with Butter Roasted Mushrooms
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Half Baked Harvest · by Tieghan Gerard★ 4.1 (479)

Slow Cooker Creamy Wild Rice Soup with Butter Roasted Mushrooms

NUTRITION · PER SERVING375M COOK
CAL 23%·PRO 41%
CARBS 49G43% OF CAL
9G FIBER26G OTHER14G TOTAL SUGAR
FAT 18G36% OF CAL
5G SAT14G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A creamy wild rice soup made in the slow cooker with mushrooms, herbs, and heavy cream. The soup is topped with butter-roasted mushrooms for extra flavor and texture.

mainamericansoupgluten free
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Nutrition & ingredients

Ingredients

serves 6
  • 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
PREP
15M
SODIUM
613MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.