Slow Cooker Creamy Wild Rice Soup with Butter Roasted Mushrooms

Over the years I've made a lot of recipes from Half Baked Harvest, so when a friend sent me this recipe I knew we would probably enjoy it. This fall/winter I have been trying to utilize my slow cooker more since it's such an easy way to have dinner essentially ready when I arrive home. However, I appreciate that this recipe does have one additional cooking step outside the slow cooker, because it helps give the soup a different texture which is often much needed in slow cooker recipes.

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.

Ingredients:
-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.

During the last 30 minutes of cooking, stir in the 1/2 cup grated parmesan and the milk. At this point you may also need to add additional broth if your rice has absorbed all the broth. Continue cooking the soup until warmed through. Remove the bay leaves and discard.

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.