Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Slow Cooker Wild Rice Soup (Creamy & Hearty)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

There are few dishes that capture the essence of a crisp autumn day or a snowy winter evening quite like a bowl of creamy, hearty Wild Rice Soup. This beloved comfort food, deeply rooted in the culinary traditions of the Upper Midwest, particularly Minnesota, is more than just a soup; it’s a celebration of indigenous ingredients and a testament to the power of slow cooking. This Slow Cooker Wild Rice Soup brings that soul-warming experience directly to your table, offering a rich, velvety texture and the distinctive nutty chew of wild rice with minimal effort.

  • Total Time: Approximately 8.5 hours
  • Yield: 6-8 servings 1x

Ingredients

Scale

The Soup Base:

  • 1 tbsp Olive Oil:
  • 1 medium Yellow Onion: Diced.
  • 3 Carrots: Peeled and diced.
  • 3 Celery Stalks: Diced.
  • 4 cloves Garlic: Minced.
  • 1 cup Raw Wild Rice: (100% wild rice, rinsed thoroughly).
  • 6 cups Chicken or Vegetable Broth:
  • 1 tsp Dried Thyme:
  • 1 tsp Dried Rosemary:
  • 1 Bay Leaf:
  • Salt and Black Pepper: To taste.

The Creamy Finish:

  • 4 tbsp Butter:
  • ¼ cup All-Purpose Flour:
  • 1 cup Whole Milk or Half-and-Half:
  • 1 cup Heavy Cream:

Optional Add-ins:

  • 2 cups Cooked Chicken: Shredded or diced.
  • 8 oz Sliced Mushrooms: Sautéed.

Instructions

  1. Sauté the Aromatics: In a skillet over medium heat, sauté the onion, carrots, and celery in olive oil until softened, about 5-7 minutes. Add the minced garlic and cook for 1 minute until fragrant.
  2. Combine in Slow Cooker: Transfer the sautéed vegetables to the slow cooker. Add the rinsed wild rice, broth, thyme, rosemary, bay leaf, salt, and pepper.
  3. Slow Cook: Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours. The wild rice should be tender and some grains should have “bloomed” or burst open.
  4. Prepare the Cream Sauce: About 30 minutes before serving, melt the butter in a small saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes. Gradually whisk in the milk and heavy cream until the sauce is thick and bubbly.
  5. Final Touches: Stir the creamy sauce into the slow cooker. If using, add the cooked chicken and sautéed mushrooms at this time.
  6. Serve: Cover and cook for an additional 15-20 minutes to allow the soup to thicken and the flavors to meld. Remove the bay leaf before serving. Garnish with fresh parsley if desired.

Notes

  • Wild Rice Varieties: Use 100% wild rice for the best texture and flavor. Wild rice blends often contain white or brown rice which may overcook in the slow cooker.
  • Thickening: If you prefer an even thicker soup, you can mash a small portion of the cooked rice and vegetables before adding the cream sauce.
  • Freezing: This soup freezes well, though the texture of the cream may change slightly. For the best results, freeze the soup base before adding the dairy, and add the cream sauce when reheating.
  • Author: Elle
  • Prep Time: 20 minutes
  • Cook Time: 6-8 hours (Low) or 3-4 hours (High)
  • Category: Main Dish, Soup
  • Method: Slow Cooking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://slowcookerrecipes.us/slow-cooker-wild-rice-soup-creamy-hearty/