Crockpot Creamy Wild Rice and Mushroom Soup – Cozy, Hearty, and Easy

This is the kind of soup that makes the house smell amazing all day. It’s rich and creamy without being heavy, and the wild rice adds a satisfying chew that holds up beautifully in the slow cooker. Earthy mushrooms bring depth, while carrots, celery, and herbs keep it homey and balanced.

It’s a set-it-and-forget-it recipe that tastes like you fussed over it for hours—because your crockpot did.

What Makes This Recipe So Good

• Comforting texture: Wild rice stays al dente and doesn’t go mushy, even after hours of cooking.
• Deep, savory flavor: Mushrooms, onions, garlic, and thyme create a soothing, earthy base.
• Low effort, big payoff: Toss everything in the crockpot, thicken at the end, and you’re done.
• Flexible and forgiving: Works with chicken or veggie broth, dairy or dairy-free, and your favorite mushrooms.
• Great for leftovers: The flavor improves on day two, and it reheats well with a splash of broth.

Shopping List

• Wild rice blend (or 100% wild rice) – about 1 cup, rinsed
• Mushrooms – 16 oz; cremini or baby bella are great, add some shiitake for extra depth
• Yellow onion – 1 medium, diced
• Carrots – 2 medium, diced
• Celery – 2 stalks, diced
• Garlic – 4 cloves, minced
• Fresh thyme – 1 tablespoon chopped (or 1 teaspoon dried)
• Bay leaves – 2
• Low-sodium vegetable or chicken broth – 6 cups
• Butter or olive oil – 3 tablespoons
• Flour – 3 tablespoons (for thickening; use gluten-free all-purpose if needed)
• Milk or half-and-half – 1.5 cups (or use canned coconut milk for dairy-free)
• Parmesan rind (optional but amazing for flavor)
• Fresh parsley – handful, chopped
• Salt and black pepper – to taste
• Optional add-ins: 2 cups shredded cooked chicken, 1 cup chopped kale or spinach, a splash of dry sherry

How to Make It

1. Prep the basics: Rinse the wild rice under cold water. Clean and slice the mushrooms. Dice onion, carrots, and celery, and mince the garlic.
2. Load the crockpot: Add wild rice, mushrooms, onion, carrots, celery, garlic, thyme, bay leaves, broth, and the Parmesan rind if using.

   Season with 1 teaspoon salt and 1/2 teaspoon pepper to start.

3. Slow cook: Cover and cook on Low for 6–7 hours or on High for 3.5–4 hours, until the rice is tender and the vegetables are soft.
4. Make a quick roux: In a small saucepan, melt the butter over medium heat. Whisk in the flour and cook 1–2 minutes, stirring, until it smells toasty. Slowly whisk in the milk or half-and-half until smooth and thickened, 3–4 minutes.
5. Thicken the soup: Remove bay leaves and the Parmesan rind.

   Stir the milk mixture into the crockpot. If adding chicken, greens, or sherry, stir them in now. Cook on High for 15–20 minutes more to meld and thicken.

6. Taste and finish: Adjust salt and pepper.

   Stir in chopped parsley. If it’s thicker than you like, add more broth or milk. If it’s thin, let it sit on Warm for 10 minutes—it will continue to thicken.

7. Serve: Ladle into bowls and garnish with more parsley or a shaving of Parmesan.

   Warm crusty bread is highly recommended.

How to Store

• Refrigerator: Store in airtight containers for 3–4 days. The rice will continue to absorb liquid, so add a splash of broth when reheating.
• Freezer: Freeze up to 2 months. For best texture, freeze before adding dairy.

  Thaw overnight and reheat gently, then add the milk mixture just before serving.

• Reheating: Warm on the stovetop over low heat, stirring often. Avoid a hard boil after adding dairy.

Health Benefits

• Wild rice: A whole grain rich in fiber, manganese, and antioxidants. It’s more protein-dense than many other rices and helps keep you full.
• Mushrooms: Provide B vitamins and compounds that support immunity.

  They add umami without extra fat.

• Vegetable base: Onions, carrots, and celery offer micronutrients and prebiotic fiber.
• Flexible fat profile: You control the creaminess. Use olive oil and milk alternatives for a lighter or dairy-free version.
• Lower sodium option: Using low-sodium broth and salting to taste keeps sodium in check.

What Not to Do

• Don’t use white rice or instant rice: They’ll break down and get mushy in the crockpot.
• Don’t skip rinsing the wild rice: Rinsing removes dust and prevents gumminess.
• Don’t add the dairy too early: It can curdle or separate with long, slow heat. Add near the end.
• Don’t over-salt at the start: Broth reduces slightly, and mushrooms release liquid.

  Season lightly early on, then adjust.

• Don’t crank the heat after thickening: Boiling the dairy can cause a grainy texture.

Variations You Can Try

• Chicken and rice: Stir in 2 cups shredded rotisserie chicken during the final 20 minutes.
• Dairy-free creamy: Use olive oil for the roux and canned coconut milk instead of dairy. The coconut flavor is subtle once mixed with mushrooms.
• Herb-forward: Swap thyme for rosemary or add a splash of dry sherry or white wine at the end for brightness.
• Extra veggies: Toss in chopped kale, spinach, or peas in the last 10 minutes for color and nutrients.
• Umami boost: Add a teaspoon of soy sauce or tamari and a pinch of dried porcini powder.
• Gluten-free: Use a gluten-free all-purpose flour blend or whisk 1 tablespoon cornstarch into cold milk, then add at the end.

FAQ

Can I make this on the stovetop instead of a crockpot?

Yes. Sauté the vegetables and mushrooms in a large pot with oil or butter.

Add rice, herbs, and broth, then simmer covered for 45–55 minutes until the rice is tender. Make the roux separately, whisk it in, and finish as directed.

Do I have to use a wild rice blend?

No. 100% wild rice works well and gives a slightly nuttier bite. It may take a bit longer to soften, so check and add a splash more broth if needed.

How can I make it thicker or thinner?

For thicker soup, add an extra tablespoon of flour to the roux or let it rest 10 minutes after cooking.

For thinner soup, stir in warm broth or milk until it reaches your preferred consistency.

What mushrooms are best?

Cremini or baby bella are reliable and flavorful. Mix in shiitake for savoriness or some sliced portobello for a meatier texture. Avoid very watery button mushrooms if you want richer flavor.

Can I add protein without chicken?

Absolutely.

Cooked turkey, white beans, or diced smoked tofu work nicely. Add them in the final 15–20 minutes to warm through.

Why did my dairy curdle?

Dairy added too early or boiled vigorously can separate. Add the milk mixture at the end and keep the heat gentle.

Using half-and-half or evaporated milk can help stabilize it.

Is this freezer-friendly?

Yes, with a tweak. Freeze the soup before adding dairy. Reheat, then stir in the milk mixture just before serving for the best texture.

Can I prep this the night before?

Yes.

Chop the vegetables, rinse the rice, and refrigerate in separate containers. In the morning, dump everything into the crockpot with broth and seasonings. Hold the dairy and thickener for later.

Wrapping Up

Crockpot Creamy Wild Rice and Mushroom Soup is everything you want in a cozy dinner—hearty, flavorful, and effortless.

It’s the kind of meal that feeds a crowd, reheats beautifully, and adapts to whatever you have on hand. Once you try it, you’ll keep the ingredients on your weekly rotation. Grab your slow cooker, set it, and come back to the kind of comfort that never gets old.