Slow Cooker Creamy Wild Rice Soup with Butter Roasted Mushrooms
A simple, creamy, wild rice soup made in the slow cooker and topped with roasted mushrooms.

Ingredients
6 servings
Instructions
- 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!
Nutrition per serving
1215kcal
💰 Cost Estimate
Total Ingredients
$11570.00
$11570.00
Per Serving
$1928.00/serving
$1928.00/serving
🏠 Savings
~$23140.00 vs buying!
~$23140.00 vs buying!
📋 Price Breakdown (88% ingredients detected)
| Ingredient | Amount | Subtotal |
|---|---|---|
| dry wild rice or wild rice blend | 1 cup | $144.00 |
| sweet onion | 0.5 | $25.00 |
| carrots | 6 | $223.00 |
| low-sodium veggie or chicken broth | 5 cups | $84.00 |
| dry white wine | 1 cup | $47.00 |
| chopped fresh thyme + 3 thyme sprigs | 1 tbsp | $13.00 |
| bay leaves | 2 | $3557.00 |
| paprika | 1 tsp | $26.00 |
| crushed red pepper flakes | 0.5 tsp | $2.00 |
| parmesan rind + 1/2 cup grated parmesan | 1 | $264.00 |
| whole milk or heavy cream | 1 cup | $250.00 |
| kosher salt and pepper | - | - |
| mixed mushrooms | 2 lbs | $263.00 |
| garlic | 4 cloves | $790.00 |
| 1 stick | - | |
| zest from 1 lemon | 1 l | $5882.00 |
*Estimated market prices, may vary by region
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