Slow Cooker Mushroom and Wild Rice Soup
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By cooking.nytimes.com
Slow Cooker Mushroom and Wild Rice Soup
Instructions
Cook:2h
Updated at: Wed, 14 Jan 2026 04:55:51 GMT
Nutrition balance score
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Ingredients
6 servings
4 tablespoonsunsalted butter
¼ cupall-purpose flour
5 cupsvegetable stock
or chicken, plus more as needed
¼ cupdry white wine
2 poundsmixed mushrooms
such as cremini and shiitake, tough stems removed, chopped into 1/2- to 1-inch pieces
1 cupwild rice
2celery stalks
finely chopped
1yellow onion
small, or red, grated or minced
1carrot
large, peeled and finely chopped
6garlic cloves
smashed and chopped
3 sprigsfresh thyme
or 1 teaspoon dried thyme
1 teaspoongarlic powder
kosher salt
black pepper
½ cupsour cream
scallions
Chopped, or chives
fresh dill
for topping
Instructions
View on cooking.nytimes.com
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Notes
3 liked
0 disliked
Makes leftovers
Delicious










