Slow Cooker Creamy Mushroom And Wild Rice V Gf Recipes

SLOW COOKER MUSHROOM WILD RICE SOUP

Steps:

• Turn your Crockpot™ on to warm. Add in the carrots, celery, onions, garlic and mushrooms.
• Add in the wild rice, dried oregano, fresh thyme and generous amount of sea salt and ground black pepper. Pour in the vegetable broth. Stir everything together until fully combined.
• Cover your Crockpot™ and set to high for 3 to 4 hours, or low for 6 to 8 hours.
• After your soup is finished cooking (or within the last 5 minutes), make your beurre manié. This is an ingenious way to thicken your soup without having to stop and make a difficult roux on the stovetop. Mix together the softened vegan butter and the flour together with a spoon. Mix for about 1 to 2 minutes until it comes together and is silky smooth, and the flour is fully mixed into the butter.
• Ladle some soup into your butter-flour mix to temper it, mix it together until smooth, then add the whole thing into the soup.
• Add in your coconut milk, then stir it all together. Let it all meld for at least 5 minutes in the hot soup.
• Taste and season with sea salt and black pepper again if needed.
• Turn your Crockpot™ to off or warm, serve alongside some bread and enjoy!

CHICKEN WILD RICE SOUP I

Steps:

• Melt butter in a large saucepan over medium heat. Stir in the onion, celery and carrots and saute for 5 minutes. Add the mushrooms and saute for 2 more minutes. Then add the flour and stir well. Gradually pour in the chicken broth, stirring constantly, until all has been added. Bring just to a boil, reduce heat to low and let simmer.
• Next, add the rice, chicken, salt, curry powder, mustard powder, parsley, ground black pepper, almonds and sherry. Allow to heat through, then pour in the half-and-half. Let simmer for 1 to 2 hours. (Note: Do not boil or your roux will break.)

SLOW-COOKER WILD RICE AND MUSHROOM SOUP

Steps:

• In 3 to 4-quart slow cooker, layer mushrooms, rice, celery, carrots, soup mix and sugar. Pour water and broth over top.
• Cover; cook on Low setting for 6 to 8 hours.
• About 10 minutes before serving, gently stir thawed peas into soup. Cover; cook an additional 10 minutes or until peas are thoroughly heated.