Slow Cooker “Creamy” Wild Rice and Mushroom Soup
Ingredients
- 1 cup multi-color wild rice blend
- 1 small white onion roughly chopped
- 3 stalks celery roughly chopped
- 2 large carrots peeled and chopped
- 3-4 cloves garlic peeled
- 12 oz. mushrooms fresh, washed, divided
- 15 oz. cannellini beans can, undrained**
- 1 whole bay leaf
- 2 teaspoons garlic powder
- 6-8 cup vegetable stock divided
- Salt and black pepper to taste
- ½ cup coconut milk full fat
- ¼ cup parsley fresh, finely chopped
Instructions
- Rinse the wild rice under cold running water until water runs clear. Drain and transfer to a 5 or 6-quart slow cooker crock.
- Add onion, celery, carrots, and garlic to a food processor and pulse until very finely minced and transfer to slow cooker crock.
- Add 2/3 of the mushrooms to food processor and pulse until finely chopped. Thinly slice remaining mushrooms and add to slow cooker, along with the finely chopped mushrooms.
- Add cannellini beans and a little water to food processor and puree until smooth. Pour into slow cooker crock with other ingredients. Add bay leaf, garlic powder, and 6 cups of vegetable stock. Season with salt and black pepper, to taste, and stir to thoroughly combine all ingredients.
- Cover and cook on high for 3-4 hours or low for 6-8. Actual cooking time will vary by individual slow cooker, so check for doneness after 2½ hours (or 5½ hours for low) and adjust cook time accordingly. (The rice should be tender, but not mushy, when finished).
- When cooking time is complete, remove bay leaf and discard. Add coconut milk, chopped parsley, and additional vegetable stock, if necessary, to achieve the desired consistency.
- Season with additional salt and black pepper, to taste, and stir to combine. Serve immediately and enjoy!
Disclaimer
Some parts of recipe maybe AI-generated.
Notes
Nutrition
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