Slow Cooker Mushroom Wild Rice Soup
This creamy Mushroom Wild Rice Soup is effortlessly prepared in your slow cooker, with just 15 minutes of active prep time! The rich flavors meld beautifully as it simmers, yielding 8 servings perfect for meal prep, and cleanup is a breeze.
Instructions
- 1
Turn your slow cooker on to warm. Add the carrots (2 medium), celery (3 stalks), onion (1 large), garlic (4 cloves), and mushrooms (8 oz).
- 2
Stir in the wild rice (0.5 cup), dried oregano (1 tsp), fresh thyme (1 tbsp), [sea salt] and [black pepper]. Pour in the vegetable broth (4.75 cups) and stir until combined.
- 3
Cover the slow cooker and cook on high for 3 to 4 hours, or low for 6 to 8 hours.
- 4
Within the last 5 minutes of cooking, prepare the beurre manié. In a separate bowl, mix the vegan butter (2 tbsp) and flour (2 tbsp) together for 1-2 minutes until silky smooth.
- 5
Ladle some hot soup into the butter-flour mixture to temper it, mix until smooth, then add the entire mixture back into the soup.
- 6
Stir in the coconut milk (1 cup). Let it meld in the hot soup for at least 5 minutes.
- 7
Taste and season with [sea salt] and [black pepper] again if needed.
- 8
Turn your slow cooker to off or warm. Serve alongside some [crusty bread] and enjoy!
Nutrition Facts
Per portion