Sharing is caring!

If there’s anything more comforting than a bowl of hearty soup, it’s a bowl of slow-cooked Creamy Wild Rice and Mushroom Soup! This isn’t just a recipe; it’s a journey into the heart of homestyle cooking, where every ingredient slowly melds together to create a medley of flavors that will dance on your palate. 

So, gear up for an exciting culinary adventure as we delve into the steps to creating this delicious masterpiece. Stay tuned because your taste buds are in for a real treat with this Slow Cooker Wild Rice and Mushroom Soup!

pin sized image of Creamy Wild Rice and Mushroom Soup in a red cup

What are the benefits of wild rice soup?

Wild rice soup, mainly when it’s packed with vegetables like mushrooms, offers several health benefits:

  • Nutrient-rich: Wild rice is a whole grain rich in fiber, protein, and antioxidants. It contains essential minerals such as phosphorus, zinc, and folate.
  • Heart-Healthy: The fiber content in wild rice can help lower cholesterol levels, reducing the risk of heart disease.
  • Digestive Health: The high fiber also aids digestion by preventing constipation and promoting a healthy gut.
  • Immune Boosting: Mushrooms are known for their immune-boosting properties. They are rich in selenium, vitamin D, and B vitamins.
  • Low Calorie and Satiring: Despite being low in calories, wild rice fills due to its high fiber and protein content. This makes it a good option for those trying to lose or maintain a healthy weight.
  • Bone Health: The phosphorus in wild rice helps form and maintain bone structure.

Remember that while the soup is nutritious, its overall health impact depends on your other ingredients. For instance, using cream or full-fat milk increases the calorie content, but opting for a low-fat alternative or plant-based milk can make it healthier.

You might enjoy these posts:

Why is it called wild rice?

Despite its name, wild rice isn’t actually a type of rice. It’s an aquatic grass that produces edible grains resembling rice. The term “wild” comes from its natural habitat and growth process. Unlike conventional rice cultivated in paddy fields, wild rice grows freely in shallow bodies of water like lakes and slow-moving streams. This untamed growth process is the primary reason it’s called “wild” rice.

pin size image of Creamy Wild Rice and Mushroom Soup

What is the best substitute for wild rice in soup?

If you don’t have wild rice for your soup, several suitable substitutes can mimic its chewy texture and nutty flavor. Here are a few options:

  1. Brown rice: This is perhaps the closest substitute for flavor and texture. It’s hearty, has a similar chewiness, and boasts a slightly nutty flavor.
  2. Black rice: Also known as forbidden rice, black rice can be a great substitute. Like wild rice, it has a deep color and a robust flavor.
  3. Barley: While not a type of rice, barley can work well in soups due to its chewy texture and ability to absorb flavors.
  4. Farro: An ancient grain with satisfying chewiness and slightly nutty flavor.
  5. Quinoa: Although it has a softer texture, quinoa can be a good substitute if you’re looking for a protein-packed alternative.

Remember, the cooking times for these substitutes may vary from that of wild rice, so adjust accordingly to ensure your grains are cooked properly within your soup.

What are the ingredients to make Slow Cooker CreamyWild Rice and Mushroom Soup?

You can prepare this recipe in 20 minutes. The cooking time is 3 to 8 hours, depending on your heat preference.

Here are the ingredients you’ll need for 4 to 6 servings.

  • Wild Rice Blend: Gives a unique combination of flavors, textures, and visual appeal.
  • White Onion: Provide a depth of flavor and significantly enhance flavor.
  • Celery: Add a fresh flavor and texture that balances out the creaminess.
  • Carrots: Add a touch of sweetness, color, and texture.
  • Cloves of Garlic: Infuse a savory, aromatic flavor. 
  • Fresh Mushrooms:  Contribute to the earthy umami flavor of the soup.
  • Cannellini Beans: Provide hearty texture and protein.
  • Bay Leaf: Infuse earthy spice notes.
  • Garlic Powder: Amplifies the flavor.
  • Vegetable Stock: Intensifies soup’s overall flavor.
  • Salt and Black Pepper:  Helps in the balance of flavors.
  • Full-fat Coconut Milk: Enriches dish creaminess.
  • Fresh Parsley: Adds a fresh, herby flavor and a pop of color to the finished dish.
close up image of Creamy Wild Rice and Mushroom Soup

How to make Wild Rice and Mushroom Soup?

It’s time to put this recipe together now that you’ve gathered your ingredients.

  1. Rinse the wild rice thoroughly under cold water until the water runs clear. Once clean, drain the rice and place it in a 5 or 6-quart slow cooker. Add onion, celery, carrots, and garlic to a food processor. Process these ingredients until they are finely minced. Transfer this mixture to the slow cooker.
  2. Take two-thirds of your mushrooms and add them to the food processor. Pulse until they are finely chopped. Then, thinly slice the remaining mushrooms. Add both the finely chopped and thinly sliced mushrooms to the slow cooker.
  3. For a lower-sodium soup, rinse and drain the cannellini beans before proceeding. Once rinsed, add the beans and a small amount of water to the food processor. Puree until the mixture is smooth. Pour the bean puree into the slow cooker with the other ingredients.
  4. Add one bay leaf, garlic powder, and six cups of vegetable stock to the slow cooker. Season the mixture with salt and black pepper according to your taste preferences. Stir all ingredients together until they are well combined.
  5. Cover the slow cooker and set it to cook. Choose high for 3-4 hours or low for 6-8 hours. Note that cooking times can vary based on your specific slow cooker. Check the doneness of the rice after 2½ hours (or 5½ hours if set to low) and adjust the cooking time as necessary. The rice should be tender but not mushy when done.
  6. After the cooking time is complete, locate and remove the bay leaf from the slow cooker. Discard the leaf. Stir in coconut milk, chopped parsley, and additional vegetable stock (if required) to achieve your desired soup consistency. Season the soup again with additional salt and black pepper according to your taste. Stir the soup to combine all the ingredients.
  7. Serve the soup immediately. Enjoy your homemade, creamy wild rice and mushroom soup!
Creamy Wild Rice and Mushroom Soup in a cup

Can You Store and Reheat the Wild Rice and Mushroom Soup?

You can store and reheat the Slow Cooked “Creamy” Wild Rice and Mushroom Soup. After cooking, allow the soup to cool down before transferring it into an airtight container or zipper-top bag for storage. The soup should be in the refrigerator for 3-4 days.

Furthermore, this type of soup is also freezer-friendly. If you want to extend its shelf life, you can freeze the soup, where it will last for up to 3 months.

When you’re ready to eat the soup, reheat it in the microwave or stovetop until it’s heated. Be sure to stir it occasionally for even heating.

Now that you know all you need to know about Slow Cooker “Creamy” Wild Rice and Mushroom Soup, it is time to print or save the recipe with the exact measurements.

Not ready to print? No problem! Save this pin in your Pinterest account by clicking the pin button located in the recipe card.

Yield: 6

Slow Cooker “Creamy” Wild Rice and Mushroom Soup

close up image of Creamy Wild Rice and Mushroom Soup
With its rich flavor profile, this hearty soup offers warmth and comfort in each spoonful, thanks to the filling of wild rice and finely chopped vegetables that ensure a uniform taste. Its unique creaminess is derived from pureed cannellini beans and coconut milk, providing a delightful twist without using dairy products.

Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes


  • 1 c. multi-color wild rice blend
  • 1 small white onion, roughly chopped


  1. Rinse the wild rice under cold running water until water runs clear. Drain and transfer to a 5 or 6-quart slow cooker crock.
  2. Add onion, celery, carrots, and garlic to a food processor and pulse until very finely minced and transfer to slow cooker crock.
  3. 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.
  4. 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.
  5. 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).
  6. 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.
  7. Season with additional salt and black pepper, to taste, and stir to combine. Serve immediately and enjoy! 


For less salt, rinse and drain the beans before pureeing them. 

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 297Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 5702mgCarbohydrates: 49gFiber: 6gSugar: 13gProtein: 13g

These nutritional calculations might not be accurate. Please speak with a licensed nutritionist to assist you.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Similar Posts