Description
A hearty and comforting slow cooker soup featuring earthy mushrooms and nutty wild rice, perfect for cozy meals.
Ingredients
1 tablespoon olive oil
1 medium yellow onion, diced
3 cloves garlic, minced
12 ounces cremini mushrooms, sliced
1 cup wild rice, rinsed
4 cups vegetable broth
2 cups water
2 medium carrots, peeled and diced
2 celery stalks, diced
1 teaspoon dried thyme
1 teaspoon dried parsley
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup half-and-half
Instructions
Heat olive oil in a skillet over medium heat.
Add diced onion and cook for 3-4 minutes until softened.
Add minced garlic and sliced mushrooms to the skillet and cook for another 5 minutes until mushrooms release their moisture and begin to brown.
Transfer the cooked onion, garlic, and mushrooms to the slow cooker.
Add rinsed wild rice, vegetable broth, water, diced carrots, diced celery, dried thyme, dried parsley, salt, and black pepper to the slow cooker.
Stir all ingredients together to combine.
Cover and cook on low for 6 hours, or until the wild rice is tender.
About 15 minutes before serving, stir in the half-and-half.
Cover and continue cooking for the remaining 15 minutes.
Stir the soup before serving and adjust seasoning if needed.
- Prep Time: 15 minutes
- Cook Time: 6 hours