Description
A comforting and hearty slow cooker soup featuring earthy mushrooms and nutty wild rice, perfect for a cozy meal.
Ingredients
1 tablespoon olive oil
1 medium yellow onion, diced
3 cloves garlic, minced
16 ounces cremini mushrooms, sliced
1 cup wild rice, rinsed
6 cups vegetable broth
2 medium carrots, peeled and diced
2 celery stalks, diced
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup heavy cream
Instructions
Heat olive oil in a large skillet over medium heat.
Add diced onion and sauté for 3-4 minutes until translucent.
Add minced garlic and sliced mushrooms to the skillet and cook for 5-6 minutes until mushrooms are softened and browned.
Transfer the sautéed onion, garlic, and mushrooms to the slow cooker.
Add rinsed wild rice, vegetable broth, diced carrots, diced celery, dried thyme, dried rosemary, salt, and black pepper to the slow cooker.
Stir to combine all ingredients.
Cover and cook on low for 6 hours, or until the wild rice is tender.
About 15 minutes before serving, stir in the heavy cream.
Cover and continue cooking for the remaining 15 minutes.
Stir the soup well before serving and adjust seasoning if needed.
- Prep Time: 15 minutes
- Cook Time: 6 hours