This satisfying, earthy soup is so warm and comforting. The wild rice is filling, while the finely minced and chopped vegetables give the soup a more consistent flavor throughout. What’s more, some its “creaminess” comes from pureed cannellini beans, rather than a more significant amount of high-fat dairy products.
- 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 combine all ingredients thoroughly.
- Cover and cook on high for 3-4 hours or low for 6-8. Actual cooking time will vary by the 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 & half, chopped parsley, and add 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 spoonfuls of the hot soup to it before stirring into the slow cooker crock.