Creamy Wild Rice and Mushroom Soup

Chocolate University

Creamy Wild Rice and Mushroom Soup

This satisfying, earthy soup is so warm and comforting. The wild rice is filling, while the finely minced and chopped vegetables give the soup a more consistent flavor throughout. What’s more, some its “creaminess” comes from pureed cannellini beans, rather than a larger amount of high-fat dairy products.

Prep time: 20 minutes
Cook time: 3-8 hours
Serves: 4-6

 

Creamy Wild Rice and Mushroom Soup Ingredients:

1 c. multi-color wild rice blend, uncooked*
1 small white onion, roughly chopped
3 stalks celery, roughly chopped
2 large carrots, peeled and chopped
3-4 cloves garlic, peeled
12 oz. fresh mushrooms, washed, divided
1 15-oz. can cannellini beans, undrained**
1 whole bay leaf
2 t. garlic powder
6-8 c. vegetable stock, divided
Salt and black pepper, to taste
½ c. half and half, tempered
¼ c. fresh parsley, finely chopped

* For best results, use a multi-color wild rice blend. Black riceBlack rice will turn purple when the cream is added.

** For less salt, rinse and drain the beans before pureeing them with a little water.

Tip: To prevent curdling, avoid stirring cold dairy products directly into the hot soup. To temper the half and half, add a couple spoonfuls of the hot soup to it before stirring into the slow cooker crock.

Directions:

1. Rinse the wild rice under cold running water until water runs clear. Let drain and transfer to a 5 or 6-quart slow cooker crock.

2. Add onion, celery, carrots, and garlic to a food processor and pulse until very finely minced and transfer to slow cooker crock.

AD by Inspirational Media
What We Repeatedly Do Poster
Poster
Doing Something Productive Plaque
Plaque
Be Yourself Ceramic Tile
Ceramic Tile
Doing Something Productive Magnet
Magnet
Peace of Mind Wood Box Sign
Wood Box Sign

3. Add 8 oz. mushrooms to food processor and pulse until finely chopped. Thinly slice remaining mushrooms and add to slow cooker pot, along with the finely chopped mushrooms.

4. Puree cannellini beans until smooth and pour into slow cooker crock with other ingredients. Add bay leaf, garlic powder, and 6 cups of vegetable stock. Season with salt and black pepper, to taste, and stir to thoroughly combine all ingredients.

5. Cover and cook on high for 3-4 hours or low for 6-8. Actual cooking time will varying by individual slow cooker, so check for doneness after 2½ hours (or 5½ hours for low) and adjust cooking time accordingly. (The rice should be tender, but not mushy, when finished).

Featured Resources
Immune Food SolutionsMore DetailsVegan WarriorMore DetailsIntermittent Fasting FormulaMore DetailsJuicing For VitalityMore DetailsKetogenic Diet 101More Details

6. When cooking time is complete, remove bay leaf and discard. Add tempered half and half, chopped parsley, and additional vegetable stock, if necessary, to achieve the desired consistency. Stir to combine thoroughly.

7. Season with additional salt and black pepper, to taste, and serve immediately. Enjoy!

Healthy Eating Choices Healthy Primal Living

Leave a Reply

Your email address will not be published. Required fields are marked *