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Slow Cooker Mushroom and Wild Rice Soup
100%
1
cooking.nytimes.com
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

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Ingredients

6 servings

4 tablespoons unsalted butter (1/2 stick)
4 tablespoonsunsalted butter
1/4 cup all-purpose flour
¼ cupall-purpose flour
5 cups vegetable or chicken stock, plus more as needed
5 cupsvegetable stock
or chicken, plus more as needed
1/4 cup dry white wine (see Tip)
¼ cupdry white wine
2 pounds mixed mushrooms (such as cremini and shiitake), tough stems removed, chopped into 1/2- to 1-inch pieces
2 poundsmixed mushrooms
such as cremini and shiitake, tough stems removed, chopped into 1/2- to 1-inch pieces
1 cup wild rice (about 6 ounces)
1 cupwild rice
2 celery stalks, finely chopped
2celery stalks
finely chopped
1 small yellow or red onion, grated or minced
1yellow onion
small, or red, grated or minced
1 large carrot, peeled and finely chopped
1carrot
large, peeled and finely chopped
6 garlic cloves, smashed and chopped
6garlic cloves
smashed and chopped
3 sprigs fresh thyme or 1 teaspoon dried thyme
3 sprigsfresh thyme
or 1 teaspoon dried thyme
1 teaspoon garlic powder
1 teaspoongarlic powder
Kosher salt and black pepper
kosher salt
Kosher salt and black pepper
black pepper
1/2 cup sour cream
½ cupsour cream
Chopped scallions or chives and fresh dill, for topping
scallions
Chopped, or chives
Chopped scallions or chives and fresh dill, for topping
fresh dill
for topping

Instructions

View on cooking.nytimes.com
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