Creamy Wild Rice Mushroom Soup
A delicious, cozy wild rice soup is creamy, comforting and easy to make
Ingredients
- 1 cup wild rice blend uncooked
- 1 small white onion
- 3 stalks celery
- 2 large carrots, peeled and chopped
- 3-4 cloves garlic
- 12 oz fresh mushrooms, washed, rough chopped
- 1 15 oz can Cannelli beans, undrained For less salt, rinse and drain the beans before pureeing them.
- 1 whole bay leaf
- 2 tbsp garlic powder
- 6-8 cups vegetable stock, divided
- 1/2 cup full-fat coconut milk
- 1/4 cup fresh parsley, finely chopped
Instructions
- Rinse the wild rice under cold running water until water runs clear. Let 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 the food processor and pulse until finely chopped. Thinly slice remaining mushrooms and add to slow cooker pot, along with the finely chopped mushrooms.
- Add cannellini beans and a little water to the 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 cooking 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 thoroughly. Serve immediately and enjoy!