SLOW COOKER MUSHROOM AND WILD RICE SOUP
Making creamy soups in the slow cooker can be tricky because it's not possible to simmer them with the top off and reduce the liquid. One easy way to thicken without reducing is to use a roux, a mix of flour and butter. Heat the roux in the microwave, then whisk it into the stock in the slow cooker before adding the other ingredients. (If you don't have a microwave, simply melt the butter in a small saucepan, stir in the flour, let it bubble, then proceed.) This soup is best prepared on the high setting for two reasons: First, when cooked on low, the wild rice becomes too soft before the mushrooms are tender. Second, the roux doesn't thicken as effectively on low. If you need a longer cook time, omit the rice, put the soup on low for 8 hours, and turn the heat up to high before serving. Cook the rice separately according to package directions, then stir it in before serving. Find a pressure cooker version of this recipe here.
Provided by Sarah DiGregorio
Categories dinner, soups and stews, main course
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Put the butter in a microwave-safe container (a liquid measuring cup works well) and microwave until the butter is completely melted, 30 seconds to 1 minute. With a fork, whisk the flour into the butter to make a smooth mixture the texture of cake batter, then microwave until the roux is steaming hot and bubbling slightly around the edges, about 30 seconds.
- Scrape the roux into a 6- to 8-quart slow cooker and whisk in the stock and wine. Stir in the mushrooms, wild rice, celery, onion, carrot, chopped garlic, thyme and garlic powder. Season with 1 teaspoon salt and several generous grinds of black pepper. Cook on high until most of the rice grains are just slightly split open and the vegetables are tender, about 4 hours. (The soup can hold for 1 to 2 hours on the warm setting, but eventually the wild rice will overcook.)
- Turn the heat to warm. Put the sour cream in a small bowl and slowly whisk in a few spoonfuls of the hot soup until smooth, then stir the mixture into the soup. (This prevents the sour cream from separating.) If you'd like the soup to be thinner, whisk in warm broth or water to the desired consistency. Taste the soup and add more salt and pepper to taste.
- Divide the soup among bowls and top with chopped scallions or chives and dill. Reheat any leftovers on low until warm. (Boiling can cause the sour cream to break.)
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Shamim rana
[email protected]This soup was just what I was looking for! It was easy to make, and it was so flavorful and satisfying.
Hameerhamza Hamza
[email protected]I would not recommend this recipe. It was a waste of time and ingredients.
md albir
[email protected]This soup was not very good. The flavor was bland, and the texture was watery.
Walton Primo
[email protected]This soup was okay. The flavor was good, but the texture was a little bit too thick for my taste.
Brandon Radcliffe
[email protected]This was a really good soup. I used a mix of cremini and oyster mushrooms, and it turned out great. The soup was hearty and flavorful, and the wild rice added a nice texture.
Big Boobs
[email protected]I love this soup! It's so creamy and flavorful. I always add a little bit of extra garlic and onion, and sometimes I'll throw in some chopped carrots or celery.
Priscilla Horne
[email protected]This soup was easy to make and very tasty. I used a mix of wild rice and brown rice, and it turned out great. The mushrooms added a nice earthy flavor.
Hayden Campbell
[email protected]This was a great recipe! I used a mix of cremini and shiitake mushrooms, and it turned out wonderfully. The soup was hearty and flavorful, and the wild rice added a nice nutty flavor.
Segend Tongper
[email protected]I've made this soup several times now, and it's always a hit. It's so easy to make, and the leftovers are just as good as the first day.
Sontu Das
[email protected]This soup was absolutely delicious! The flavors of the mushrooms and wild rice came together perfectly, and the creamy texture was just right. I will definitely be making this again.