Slow Cooker Wild Rice Soup 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!

SLOW-COOKED VEGETABLE WILD RICE SOUP

Steps:

• Combine all ingredients in a 6- or 7-qt. slow cooker. Cover and cook on high until rice and vegetables are tender, 5-6 hours. Discard bay leaves and thyme sprigs before serving. If desired, remove leaves from remaining thyme sprigs and sprinkle over soup when serving.

SLOW COOKER WILD RICE SOUP

Steps:

• Add all ingredients to the slow cooker except for the broth and kale.
• Pour the broth into the slow cooker, and gently stir to combine.
• Cook on low setting for about 6 hours, or on high setting for about 3 ½ hours, until the rice is cooked and tender. As all slow cookers vary, cooking time may be different in your slow cooker compared to mine. Near the end of the cook time, check to see if the rice is done. Once the rice is tender, the soup has cooked long enough.
• Remove the bay leaf.
• Stir kale into soup. Serve.

SLOW COOKER WILD RICE SOUP

Steps:

• Stir together all ingredients except sour cream, flour, whipping cream and almonds in slow cooker.
• Cover; cook on Low heat setting 6-8 hours, or High heat setting 4-6 hours or until chicken and rice are tender.
• Combine sour cream and flour in bowl until smooth. Stir 1 cup broth from soup into sour cream mixture. Slowly add sour cream mixture to soup, stirring until smooth. Increase heat setting to High, if cooking on Low heat setting. Slowly stir in whipping cream just before serving. Cook, stirring occasionally, 6-10 minutes or until soup is thickened and creamy.
• Spoon into individual serving bowls. Garnish with sliced almonds, if desired.

SLOW-COOKED WILD RICE

Steps:

• In a large skillet, cook and crumble sausage with celery and onion over medium heat until sausage is no longer pink and vegetables are tender, 6-8 minutes; drain. Transfer to a 3-qt. slow cooker. Add soups, rice and mushrooms. Stir in broth., Cook, covered, on low until rice is tender, 4-5 hours.

SLOW COOKER MUSHROOM AND WILD RICE SOUP

Steps:

• Put the butter in a microwave-safe container (a liquid measuring cup works well) and microwave until the butter is completely melted, 30 seconds to 1 minute. With a fork, whisk the flour into the butter to make a smooth mixture the texture of cake batter, then microwave until the roux is steaming hot and bubbling slightly around the edges, about 30 seconds.
• Scrape the roux into a 6- to 8-quart slow cooker and whisk in the stock and wine. Stir in the mushrooms, wild rice, celery, onion, carrot, chopped garlic, thyme and garlic powder. Season with 1 teaspoon salt and several generous grinds of black pepper. Cook on high until most of the rice grains are just slightly split open and the vegetables are tender, about 4 hours. (The soup can hold for 1 to 2 hours on the warm setting, but eventually the wild rice will overcook.)
• Turn the heat to warm. Put the sour cream in a small bowl and slowly whisk in a few spoonfuls of the hot soup until smooth, then stir the mixture into the soup. (This prevents the sour cream from separating.) If you'd like the soup to be thinner, whisk in warm broth or water to the desired consistency. Taste the soup and add more salt and pepper to taste.
• Divide the soup among bowls and top with chopped scallions or chives and dill. Reheat any leftovers on low until warm. (Boiling can cause the sour cream to break.)

SLOW-COOKER CREAMY CHICKEN AND WILD RICE SOUP

Steps:

• Place chicken in 3 1/2- to 4-quart slow cooker. In large bowl, mix wild rice, onions, soup, broth and carrots; pour over chicken.
• Cover; cook on Low heat setting 7 to 8 hours.
• Stir in half-and-half. Increase heat setting to High. Cover; cook 15 to 30 minutes longer or until hot.

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.