Slow Cooker Creamy Wild Rice Soup
Cozy, creamy, and packed with comforting flavors this Slow Cooker Creamy Wild Rice Soup is the perfect hearty meal for chilly days! Tender wild rice, vegetables, and a rich, velvety broth come together effortlessly in the slow cooker for a nourishing and satisfying dish.
Ingredients
- Soup Base
- 1 cup uncooked wild rice
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 3 medium carrots, peeled and diced
- 3 celery stalks, diced
- 1 cup chopped mushrooms
- 1 large potato, diced (optional for extra creaminess)
- 6 cups vegetable broth or chicken broth
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp dried parsley
- 2 bay leaves
- Salt u0026 black pepper to taste
- Creamy Finish
- 1 cup heavy cream or half-and-half
- ¼ cup flour or cornstarch (to thicken)
- 2 tbsp butter
- Optional: 1 cup cooked shredded chicken
Instructions
- Step 1: Prepare the Ingredients : Rinse the wild rice under cold water. Chop all vegetables evenly for consistent cooking. Mince the garlic and dice the potato (if using).
- Step 2: Load the Slow Cooker : Add the following: Wild,rice,Onion,Carrots,Celer,yMushrooms,Potato (optional),Garlic,thyme, rosemary, parsley,Bay leaves,Salt u0026 pepper,Broth,Stir lightly to combine.
- Step 3: Slow Cook the Base ; Cook on LOW for 7–8 hours or HIGH for 4–5 hours, until rice is fully cooked and veggies are tender.
- Step 4: Make the Creamy Roux : In a small saucepan: Melt butter over medium heat. Whisk in flour or cornstarch. Slowly pour in cream or half-and-half while continuing to whisk. Cook until thick and smooth.
- Step 5: Combine : Add the roux to the slow cooker. Stir deeply until soup becomes creamy and slightly thickened.
- Step 6: Final Touches : Taste and adjust seasoning. Remove bay leaves and serve.