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Recipe: [Slowcooker] Creamy Wild Rice Soup with Butter Roasted Mushrooms

‘Tis the season of comfort foods!

All soups are my close friends when winter, or really any weather below 20C, encroaches upon my area. I wanted to share one of my favorite recent discoveries as I have seemingly consumed nothing except soup & crusty bread the past two months.

I absolutely adore Half Baked Harvest’s cooking blog if you have never checked it out before! I gather a lot of inspiration from her meals so this recipe is a slightly bolder, spicier dish than her original dish. I have included Metric & Imperial conversions, as well as ingredient alternatives because a few products are more difficult to find in France than the USA.


It tastes like a giant bowl of comfort & love!

It is creamy, it has citrus zest, it has the heatiness of only aged parmesan can give our souls & an extra kick of spice derived from the Mediterranean. The dish is filling without being too heavy with wine & broth to cut the density of cream & cheese.

Also, it is 120% worth it to oven roast the mushrooms separately instead of dumping everything into the slowcooker as mentioned by Tieghan in her blog post. I know most of us utilize slowcookers for the ease of it, but this one extra step is worth it. It adds so much more flavor to the entire dish & makes the palette more dynamic instead of risking tasteless, rubbery mushrooms.

The Ingredients

My recipe is slightly different so feel free to follow the original recipe here!


Ingredients Metric US Imperial
Wild Rice 237ml 1  Cup, Uncooked ½ Pint
Celery 3 Stalks
Mushrooms 1kg 2lbs
Carrots 6 Carrots, Diced
Sweet Onion ½ Onion, Chopped
Heavy Cream / Whole Milk 237ml 1 Cup ½ Pint
Parmesan 237ml 1 Cup + Rind ½ Pint
Butter 29g 2 Tablespoons 1.5 Tablespoons
White Wine [Dry] 237ml 1 Cup ½ Pint
Garlic 6 Cloves, Diced
Salt 0.5ml 1 Pinch
Red Pepper Flakes 14g 1 Tablespoon 1 Tablespoon
Cumin 5ml 1 Teaspoon 1 Teaspoon
Lemon 1 Lemon, Squeezed
Bay Leaves 2 Leaves, Whole
*Thyme 14g 1 Tablespoon 1 Tablespoon
Paprika 5ml 1 Teaspoon 1 Tablespoon
*Veggie Soup Broth 1,185ml 5 Cups 2 Pints

*Alternative Suggestions

Thyme: Half Baked Harvest calls for fresh thyme sprigs, but fresh spices are are expensive & difficult to obtain in my area depending on the season. I used dried thyme as an alternative, I thought the recipe still turned out great!

Soup Broth: Clear soup broths are common place in US grocery shops, but non-existent in my area & alternatives like bouillon cubes are still difficult to find as well. You can always make your own broth, I create what Google has told me is a quick aromatic base.

This involves taking 5 cups of water instead of a soup base & boil all the vegetables and spices in the recipe for 10 minutes. It is less calories, one less product to purchase at the store & no waste so an overall victory!


There are three different steps to this recipe: Soup base, Roasting vegetables & Dairy.

All the steps are important if you want to achieve the same flavors, there may be some texture issues as well if you try to combine all the steps together at once.


1. This is the easy part! Combine carrots, celery, garlic, spices, uncooked wild rice, wine & *broth in the slowcooker. If you bought a block of parmesan, cut off the rind & add it to the slowcooker. I suggest dicing the rind because it never completely melted when I initially made this recipe. If you bought grated parmesan then do not add until the end. Cover & cook on low for 6 hours with occasional stirring.


2. Begin prepping the roasted mushrooms in the last hour of the recipe. Half Baked Harvest recommends mixed mushrooms & tearing them to pieces, I bought a package of sliced common mushrooms because cutting ‘shrooms is my personal hell. Bake in a small [9in / 13in or 22cm / 33cm] glass dish with butter & salt. I sprinkled a pinch of thyme & red pepper flakes for extra flavor. Roast the mushrooms at 425F / 218C for 30 minutes, giving the mushrooms a quick stir halfway through the baking time.


3. Once the mushrooms are done, dump them into the crockpot. The soup should be nearly cooked so feel free to add the milk / cream & grated parmesan at this point. It is important to only add the dairy & cheese within the last hour of this recipe, dairy can curdle if cooked for too long so it may make this soup lump & sour if you dump all the ingredients into the slowcooker at the beginning.

Nutritional Information

It it important to note I am not a dietitian or affiliated with any health industry, I only try to be conscious for my own health. This nutritional list is based on My Fitness Pal calculations of the recipe, which is derived from the FDA [USA Government Agency] health standards.

The recipe states the soup contains 6 servings, which is 329 calories per meal.

Grams % of Daily Value
Total Fat 11g 17%
Saturated Fat 6g 31%
Cholesterol 33g 11%
Sodium 1162mg 48%
Potassium 1220mg 35%
Total Carbohydrates 44g 15%
Fiber 7g 27%
Protein 9g 18%
Vitamin A 246%
Vitamin C 136%
Calcium 32%
Iron 12%
Sugars 24g


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