If you are someone that enjoys trying different types of soup this Creamy Mushroom Soup is an excellent choice. When I was younger you couldn’t get me to try anything with mushrooms. Since I have gotten older I can’t seem to get enough recipes that incorporate mushrooms in them.
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. If you do black when you add half and half it will turn your rice purple in color. Now we don’t want that happening, do we?
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. We know how hard it is to work, have the kids in school and the after school activities.
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.
What Size Crockpot Should I Use?
For this recipe, I would use a 7-quart crockpot. You may also want to use a crockpot liner which allows for less mess when it is time to clean up. If you want to double a recipe to freeze a 10-quart crockpot may be more what you are looking for.
- 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.