Crock Pot Creamy Wild Rice Soup

Crock Pot Creamy Wild Rice Soup

Crock Pot Creamy Wild Rice Soup is the perfect slow cooker soup for cold,  wet, winter nights and loaded with a wild rice blend fresh carrots, mushrooms and celery.

Crock Pot Creamy Wild Rice Soup is the perfect slow cooker soup for cold, wet, winter nights and loaded with a wild rice blend fresh carrots, mushrooms and celery.

Black Friday Bonus

So this Black Friday I braved the crowds. Call me crazy but it was kinda fun!  And as a bonus I bought myself a Pioneer Woman Slow Cooker. I had been wanting a smaller on for ages.kinda ones of those I would like it but don’t really need it items….anyhow, since then I’ve been trying a variety of small batch slow cooker recipes in it.


I love a slow cooker, especially for busy weeknights. Seriously, I have found that crockpot meals are so convenient and honestly a live-saver for me on weeknights. Dinners like this Crock Pot Creamy Wild Rice Soup is ready and warm when you come back home after a long day of work!

Now, making soup couldn’t get easier thanks to my slow cooker   This Crock Pot Creamy Wild Rice Soup takes no time at all to prepare. You’ll only need 10 to 15 minutes to prep the veggies and the soup base in the morning and this comforting soup will be ready in a few hours!

Crock Pot Creamy Wild Rice Soup is the perfect slow cooker soup for cold, wet, winter nights and loaded with a wild rice blend fresh carrots, mushrooms and celery.

How to make Creamy Wild Rice Soup in the slow cooker?

For this soup, you will need fresh carrots, celery, onions, mushrooms and of course wild  rice blend. 

Simply, combine vegetable stock, wild rice, mushrooms, garlic, carrots, celery, sweet potato, onion, bay leaf and Old Bay seasoning in the bowl of a large slow cooker.  Stir briefly to combine.

Cook on high for 4 hours or on low for 8 hours, until the rice is cooked and tender.

For the creamy base cook flour and minced garlic in some butter or oil and then whisk in milk.

Then add this creamy mixture into the crockpot.

You can also garnish it with some fresh chopped parsley or a little Parmesan cheese. Serve warm with toasted bread slice or croutons.

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Crock Pot Creamy Wild Rice Soup is the perfect slow cooker soup for cold, wet, winter nights and loaded with a wild rice blend fresh carrots, mushrooms and celery.
5 from 3 votes
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Slow Cooker Creamy Wild Rice Soup

Crock Pot Creamy Wild Rice Soup is the perfect slow cooker soup for cold, wet, winter nights and loaded with a wild rice blend fresh carrots, mushrooms and celery.
Course lunch, Main Course, Soup
Cuisine American
Keyword carrot, celery, cream of mushroom, crockpot, rice, slow cooker, wild
Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings 6 People

Ingredients

  • 6 Cups Vegetable broth
  • 1 Cup Wild rice Uncooked
  • 8 Ounces Baby Bella mushrooms Sliced
  • 2 Tbsp Minced garlic
  • 2 Medium carrots Diced
  • 2 Stalks celery Diced
  • 1 Large sweet potato Peeled and diced
  • 1 Bay leaf
  • 1 1/2 Tbsp Old Bay Seasoning
  • 3 Tbsp Butter
  • 1/4 Cup Flour
  • 2 1/2 Cups Milk Divided
  • 2 Handfuls Spinach leaves Rough chopped

Instructions

  1. Combine vegetable stock, wild rice, mushrooms, garlic, carrots, celery, sweet potato, onion, bay leaf and Old Bay seasoning in the bowl of a large slow cooker.  Stir briefly to combine.

  2. Cook on high for 4 hours or on low for 8 hours, until the rice is cooked and tender.

  3. During the final 10 minutes of slow cooking, prepare your cream sauce on the stove.  In a medium saucepan, cook the butter over medium-high heat until melted.  Whisk in the flour until combined, and cook for 1 minute.  Gradually add in the 1 1/2 cups milk, and whisk until combined.  Continue cooking, stirring frequently, until the mixture nearly comes to a simmer and has thickened.  (It should be very thick.)

  4. Add the cream sauce, spinach and remaining milk to the soup, and stir gently until combined. Taste and season with salt and pepper as needed.

  5. Serve warm.  Or transfer to sealed container(s) and refrigerate for up to 4 days.


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