Creamy Wild Rice and Mushroom Soup

A healthier version than the original, Creamy Wild Rice and Mushroom Soup is a satisfying, earthy soup.

The creamy texture of this warm and comforting soup comes from pureed cannellini beans rather than high fat dairy without losing taste.

Plus, the wild rice is filling, and the finely minced veggies give the soup a more consistent flavor throughout.

Be sure to check out the rest of our best soup, stew and chili recipes, too!

This post contains affiliate links.

A Healthier Version of Wild Rice and Mushroom Soup

Ingredients:

• 1 c. multi-color wild rice blend, uncooked*
• 1 small white onion, roughly chopped
• 3 stalks celery, roughly chopped
• 2 large carrots, peeled and chopped
• 3-4 cloves garlic, peeled
• 12 oz. fresh mushrooms, washed, divided
• 1 15-oz. can cannellini beans, undrained**
• 1 whole bay leaf
• 2 t. garlic powder
• 6-8 c. vegetable stock, divided
• Salt and black pepper, to taste
• ½ c. half and half, tempered
• ¼ c. fresh parsley, finely chopped

Wild Rice and Mushroom Soup Directions:

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 8 oz. mushrooms to food processor and pulse until finely chopped. Thinly slice remaining mushrooms and add to slow cooker pot, along with the finely chopped mushrooms.

Puree cannellini beans until smooth and 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 varying 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 tempered half and half, chopped parsley, and additional vegetable stock, if necessary, to achieve the desired consistency. Stir to combine thoroughly.

Season with additional salt and black pepper, to taste, and serve immediately. Enjoy! 

Tips:

* For best results, use a multi-color wild rice blend. Black rice will turn purple when the cream is added.

** For less salt, rinse and drain the beans before pureeing them with a little water.

To prevent curdling, avoid stirring cold dairy products directly into the hot soup. To temper the half and half, add a couple spoonfuls of the hot soup to it before stirring into the slow cooker crock. 

Continue to Content

Creamy Wild Rice and Mushroom Soup

Yield: 6

Prep Time: 20 minutes

Cook Time: 4 hours

Total Time: 4 hours 20 minutes

A healthier version than the original, Creamy Wild Rice and Mushroom Soup is a satisfying, earthy soup. The creamy texture of this warm and comforting soup comes from pureed cannellini beans rather than high fat dairy without losing taste.

Print

Ingredients

• 1 c. multi-color wild rice blend, uncooked*
• 1 small white onion, roughly chopped
• 3 stalks celery, roughly chopped
• 2 large carrots, peeled and chopped
• 3-4 cloves garlic, peeled
• 12 oz. fresh mushrooms, washed, divided
• 1 15-oz. can cannellini beans, undrained**
• 1 whole bay leaf
• 2 t. garlic powder
• 6-8 c. vegetable stock, divided

• ½ c. half and half, tempered
• ¼ c. fresh parsley, finely chopped
• Salt and black pepper, to taste

Instructions

1. 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.
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 8 oz. mushrooms to food processor and pulse until finely chopped. Thinly slice remaining mushrooms and add to slow cooker pot, along with the finely chopped mushrooms.
4. Puree cannellini beans until smooth and 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 varying 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).
6. When cooking time is complete, remove bay leaf and discard. Add tempered half and half, chopped parsley, and additional vegetable stock, if necessary, to achieve the desired consistency. Stir to combine thoroughly.
7. Season with additional salt and black pepper, to taste, and serve immediately. Enjoy! 

Notes

For best results, use a multi-color wild rice blend. Black rice will turn purple when the cream is added.

** For less salt, rinse and drain the beans before pureeing them with a little water.

To prevent curdling, avoid stirring cold dairy products directly into the hot soup. To temper the half and half, add a couple spoonfuls of the hot soup to it before stirring into the slow cooker crock.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  6-Quart Slow Cooker by Crock-Pot
• 
  12 Piece Knife Set with Blade Guards by Cuisinart
• 
  Ninja Food Processor

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 284Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 7mgSodium: 5615mgCarbohydrates: 49gFiber: 6gSugar: 14gProtein: 13g

Nutrient values are only estimates provided by online calculators. Various factors can change the nutritional information in any given recipe.

For more heart-warming soup recipes!