halfbakedharvest4.1
Slow Cooker Creamy Wild Rice Soup with Butter Roasted Mushrooms
A simple, creamy, wild rice soup made in the slow cooker and topped with roasted mushrooms.
👥 6 Servings⏱️ Prep & Cook: 6h 15m⏳ Prep: 15 min🔥 Cook: 6h👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●slow cooker
- ●baking dish
- ●bowl
- ●oven
📝 Preparation Steps
1
1. In the bowl of your slow cooker, combine the rice, onion, carrots, broth, wine, thyme, bay leaves, paprika, crushed red pepper, parmesan rind, and a pinch each of salt and pepper. Cover and cook on low for ⏱️ 6-8 hours. 2. During the last ⏱️ 30 minutes of cooking, stir in the 1/2 cup grated parmesan and the milk. Cook until warmed through. Remove the bay leaves and discard.3. About an hour before serving, preheat the oven to 425 degrees F. In a 9x13 inch baking dish, combine the mushrooms, garlic, butter, thyme sprigs, lemon zest, and a pinch each of salt and pepper. Transfer to the oven and roast for ⏱️ 40-45 minutes, stirring halfway through cooking, until the mushrooms are golden and caramelized. 4. Mash the garlic with a fork, and then stir the mushrooms, mashed garlic, and any butter left into the soup. 5. Divide the soup among bowls and top with fresh thyme and parmesan. Eat!
carrots, chopped6bay leaves2paprika1 teaspoongarlic, smashed4 cloves
Nutrition Facts
calories
1215 kcal
fat Content
34 g
serving Size
1 serving
fiber Content
8 g
sugar Content
8 g
sodium Content
454 mg
protein Content
16 g
cholesterol Content
100 mg
carbohydrate Content
44 g
saturated Fat Content
20 g
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