Slow Cooker Creamy Wild Rice Soup with Butter Roasted Mushrooms
The butter roasted mushrooms were just what this soup needed, the added texture and layer of flavor helped this from being a ho-hum, one texture slow cooker recipe. I wish we had added slightly less crushed red pepper flakes, ours were a little overwhelming. Otherwise, we were happy with the six servings this made, you will need to add extra broth at some point, because the rice will absorb all of the liquid.
The only change I would have made was adding slightly less red pepper into the soup.
Recipe from Half Baked Harvest.
-1 cup dry wild rice or wild rice blend (wild rice and brown rice)
-1/2 sweet onion, diced
-6 carrots, chopped
-5 cups low-sodium veggie broth
-1 cup dry white wine
-1 tablespoon chopped fresh thyme + 3 thyme sprigs
-2 bay leaves
-1 teaspoon paprika
-1/2 teaspoon crushed red pepper flakes
-1/2 cup grated parmesan, plus more for serving
-1 cup whole milk or heavy cream
-kosher salt and pepper
-2 pounds mixed mushrooms, roughly torn
-4 cloves garlic, smashed
-1 stick (8 tablespoons) butter
-zest from 1 lemon
In the slow cooker combine the rice, onion, carrots, broth, wine, thyme, bay leaves, paprika, crushed red pepper, and a pinch each of salt and pepper. Cover and cook on low for 8 hours.
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. Roast the mushroom mixture for 40-45 minutes, stirring halfway through cooking, until the mushrooms are golden and caramelized.
Mash the garlic with a fork, and then stir the mushrooms, mashed garlic, and any butter left into the soup.
Divide the soup among bowls, top with the mushrooms and serve.