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Creamy Mushroom Wild Rice Soup
Melissa Hart

Creamy Mushroom Wild Rice Soup

Wild rice keeps its chew through a long cook and darkens the mushroom broth naturally. Brown the mushrooms first or they steam into pale rubber. A small roux and half-and-half go in at the end, where they thicken without coating the crock in scorched dairy.
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Prep Time 30 minutes
Cook Time 7 hours
Total Time 7 hours 30 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 2 tbsp unsalted butter
  • 2 lbs cremini mushrooms sliced
  • 1 1/2 cups diced yellow onion
  • 2 cups sliced carrots
  • 3 cloves garlic minced
  • 1 1/2 cups uncooked wild rice blend
  • 8 cups low-sodium vegetable broth
  • 1 tsp dried thyme
  • 1 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 4 tbsp unsalted butter softened
  • 1/4 cup all-purpose flour
  • 2 cups half-and-half

Method
 

  1. Melt the 2 tablespoons butter in a skillet and brown the mushrooms in 2 batches for 6 minutes per batch.
  2. Place the mushrooms, onion, carrots, garlic, wild rice, broth, thyme, salt and pepper in a 6-quart crockpot.
  3. Cover and cook on low for 6 to 7 hours until the rice grains split and remain chewy.
  4. Mix the softened butter and flour into a paste and whisk it into the half-and-half.
  5. Stir the dairy mixture into the soup and cook uncovered on high for 30 minutes until lightly thickened.