If you are someone that enjoys trying different types of soup this Creamy Mushroom Soup is an excellent choice. Even if you don’t love mushrooms, this soup is delicious!
This recipe also has wild rice, together with the other ingredients this soup is a must-try in your household. Keep reading to see what all is in this tasty comfort meal.
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What Ingredients Will I Need for this Creamy Mushroom Soup?
To make this delicious soup you will want the multi-color wild rice.
You will need a small white onion, celery (3 stalks), 2 large carrots and 3-4 cloves of garlic.
For this recipe, you are going to want fresh mushrooms, 12 ounces. One can of cannellini beans undrained, a whole bay leaf as well as 2 teaspoons of garlic powder.
We will be using vegetable stock in this recipe. You will need about 6-8 cups and make sure you divide it per the recipe below. Last but not least a half a cup of half and half and some fresh parsley finely chopped.
Is this Creamy Mushroom Soup Hard to Make?
Like many of our recipes on this site, the answer is no. We believe that bringing you easy to make recipes is important.
With this recipe, your preparation time is only 20 minutes which can be done before you leave for the day.
Once you get home the only thing you have to do once it is done is to temper your half and half and then dinner is done.
Are Mushrooms Healthy for You?
Mushrooms are full of nutritional value. They are low in calories, are great sources of fiber and protein which is excellent for plant-based diets.
Mushrooms also provide many important nutrients. These nutrients include selenium, potassium, copper, B vitamins and (particularly when exposed to the sun) vitamin D.
And even though they’re mostly found as white in color, they are full of as many antioxidants as the more colorful fruits and vegetables. So don’t let these little gems fool you!
Try these other great soup recipes!
You can use your Crockpot to make all kinds of delicious soups. Everything from indulgent and hearty soups like beef stew and chicken and dumplings, to lighter options like butternut squash soup or vegetable soup!
Try them all and see which one is your new favorite!
- 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
- 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.
- Add onion, celery, carrots, and garlic to a food processor and pulse until very finely minced and transfer to slow cooker crock.
- 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.
- 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.
- Cover and cook on high for 3-4 hours or low for 6-8. Actual cooking time will vary 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).
- 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.
- Season with additional salt and black pepper, to taste, and serve immediately. Enjoy!
For best results, use a multi-color wild rice blend. Black rice will turn purple when the cream is added.
For less salt, rinse and drain the beans before pureeing them with a little water.
To prevent curdling, avoid stirring cold dairy products directly into the hot soup. To temper, the half and half, add a couple of spoonfuls of the hot soup to it before stirring into the slow cooker crock.
Time Cooking: 4 hours on high or 7 hours on low.
Nutrition InformationYield 6 Serving Size 1
Amount Per Serving Calories 285Total Fat 4gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 1gCholesterol 7mgSodium 5713mgCarbohydrates 50gFiber 6gSugar 14gProtein 13g
These recipes are calculated as a courtesy. They are not intended as medical advice or guaranteed accurate. Please do your own calculations if necessary.