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Slow Cooker Mushroom Wild Rice Soup

URL: https://jessicainthekitchen.com/slow-cooker-mushroom-wild-rice-soup/

Ingredients

Vegetables

  • 2 medium carrots, finely diced
  • 3 stalks celery, finely diced
  • 1 large onion, finely diced
  • 4 cloves garlic, minced
  • 8 ounces mushrooms, sliced

Grains

  • ½ cup wild rice, uncooked

Herbs and Seasonings

  • 1 teaspoon dried oregano
  • 1 tablespoon fresh thyme
  • to taste sea salt and black pepper

Liquids

  • 4½ - 5 cups vegetable broth
  • 1 cup coconut milk or almond milk or cashew milk

Fats

  • 2 tablespoons vegan butter, softened

Thickening Agent

  • 2 tablespoons flour (any flour works including gluten-free)

Serving Suggestion

  • crusty bread

Instructions

  1. Chop all vegetables and add them to the slow cooker.
  2. Add wild rice, dried oregano, fresh thyme, and season with salt and pepper.
  3. Pour in vegetable broth and stir to combine.
  4. Cover and cook on high for 3 to 4 hours or low for 6 to 8 hours.
  5. Prepare the beurre manié by mixing softened vegan butter and flour until smooth.
  6. Ladle some soup into the butter-flour mix to temper it, then stir it back into the soup.
  7. Add coconut milk and stir to combine, letting it meld for at least 5 minutes.
  8. Taste and adjust seasonings if necessary, then serve with bread.

Nutrition Facts (estimated)

Servings
8
Calories
153
Total fat
9g
Total carbohydrates
17g
Total protein
4g
Sodium
52mg
Cholesterol
0mg

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