Slow-Cooker Creamy Wild Rice Soup with Crispy Mushrooms

By norsegal8

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 or chicken 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 parmesan rind + 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

Preparation

Step 1

1. In the bowl of your slow cooker, combine the rice, onion, carrots, broth, wine, thyme, bay leaves, paprika, crushed red pepper, parmesan rind, and a pinch each of salt and pepper. Cover and cook on low for 6-8 hours.
2. During the last 30 minutes of cooking, stir in the 1/2 cup grated parmesan and the milk. Cook until warmed through. Remove the bay leaves and discard.
3. 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. Transfer to the oven and roast for 40-45 minutes, stirring halfway through cooking, until the mushrooms are golden and caramelized.
4. Mash the garlic with a fork, and then stir the mushrooms, mashed garlic, and any butter left into the soup.
5. Divide the soup among bowls and top with fresh thyme and parmesan. Eat!
RECIPE NOTES
*If eating this leftover, the rice does soak up a good amount of liquid. It's taste great, but you might need to add broth to make soup again or just eat good flavored rice!