Hearty, comforting, and secretly light—your new favorite cold-weather soup.

This Wild Rice and Mushroom Soup is the ultimate hug in a bowl. It’s warm, earthy, and filling—but here’s the twist: it tastes indulgently creamy without relying on loads of dairy. The secret? Puréed cannellini beans that add body and richness while keeping things a little lighter.

Finely chopped veggies melt into the broth, and a mix of mushrooms brings that deep, umami flavor we all crave. Whether you’re meal prepping for the week or just want something cozy simmering away in your slow cooker, this recipe delivers.

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⏱ Quick Look:

• Prep Time: 20 minutes
• Cook Time: 3–8 hours (slow cooker)
• Serves: 4–6

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🛒 Ingredients:

• 1 cup uncooked multi-color wild rice blend*
• 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, divided
• 1 (15 oz) can cannellini beans, undrained**
• 1 whole bay leaf
• 2 tsp garlic powder
• 6–8 cups vegetable stock, divided
• Salt and black pepper, to taste
• ½ cup half and half, tempered (see tip below)
• ¼ cup fresh parsley, finely chopped

*A multi-color wild rice blend works best. Avoid black rice on its own—it can turn purple when dairy is added.
**For less salt, rinse and drain the beans, then purée with a little water.

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👩‍🍳 How to Make It:

1. Rinse the rice:
   Start by rinsing the wild rice under cold running water until the water runs clear. Drain and add it to a greased 5–6 quart slow cooker.
2. Prep the veggies:
   In a food processor, pulse the onion, celery, carrots, and garlic until finely minced. Add to the slow cooker.
3. Chop the mushrooms:
   Finely chop 8 oz of the mushrooms in the food processor. Thinly slice the remaining 4 oz by hand. Add both to the slow cooker.
4. Creamy base time:
   Purée the cannellini beans (with their liquid) until smooth and pour into the slow cooker. Add bay leaf, garlic powder, 6 cups of stock, and season with salt and pepper. Stir to combine everything well.
5. Slow cook to perfection:
   Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours. Check around the 2½ or 5½ hour mark, depending on your setting—the rice should be tender but not mushy.
6. Finish it off:
   Remove the bay leaf and discard. Temper the half and half by slowly mixing in a few spoonfuls of hot soup first, then stir it into the slow cooker along with chopped parsley. Add more stock if needed to reach your ideal consistency.
7. Taste & serve:
   Season with additional salt and pepper if needed, and serve warm. It’s fantastic as-is or with a piece of crusty bread on the side.

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🌿 A Few Extras:

• This soup holds up beautifully in the fridge for 3–4 days.
• Want to freeze it? Freeze it before adding the dairy, then stir in the half and half when reheating.