This slow cooker mushroom soup is so comforting and perfect for autumn or winter. It is made with wild rice, mushrooms (of course), stock vegetables and a surprise ingredient to give it some creaminess too. So pull the crockpot out of storage and make a pot of this filling and satisfying earthy soup to warm you through on cold evenings.
I’ve got more Easy Soup Recipes for you to enjoy – right click and open these other recipes in a new tab so that you can read them after this one!
I have included links to some useful cooking products in this post.
If you purchase via the links I may earn a small commission.
As an Amazon Associate, I earn from qualifying purchases.
Slow Cooker Mushroom Soup
I love using my slow cooker – which mainly comes out during the autumn and winter months – because I can literally dump all the ingredients into the pot, set it on low and forget about it for the rest of the day. There is nothing more comforting than coming home to a hot cooked meal ready and waiting for you.
I also use slow cookers (yes, I have more than one!) when entertaining, as I can cook enough to feed everyone, with minimal fuss, minimal clear up, and the bonus of being able to keep the food hot throughout the party. I really couldn’t be without this piece of kitchen equipment!
Ingredients used in this recipe
The full ingredients list and instructions are found in the printable recipe card at the end of this post, but here is a brief outline so you know what to expect from the recipe. I highly recommend always reading a recipe all the way through before starting.
- Wild Rice Mix – black long-grain wild rice tends to turn an unappetizing shade of purple when paired with liquid dairy ingredients such as milk, or cream, so use a mixed-color blend.
- White Onion
- Mushrooms – use whatever kind of mushrooms you like.
- Cannellini Beans – the secret ingredient to add creaminess to the soup without using a lot of cream.
- Bay Leaf
- Garlic Powder
- Vegetable Stock
- Salt & Black Pepper
- Half & Half (Single Cream)
- Fresh Flat Leaf Parsley
Equipment used in this recipe
- Slow Cooker – buy the size that suits your family’s needs.
- Measuring Cups and Spoons
- Food Processor – this is to chop up some of the vegetables very finely. If you don’t have one, you’ll have to do the chopping with a knife. Or you could invest in a
- Manual Food Processor at a fraction of the price and smaller too. We have one and it’s handy to use when I want to quickly chop up some onion and garlic.
I would love if you shared this on Pinterest – just use the button below. Your shares are how The Purple Pumpkin Blog grows and I am sincerely grateful every time you share something ♥ You are welcome to follow me on Pinterest too where I share tons of great ideas and inspiration!
How do I make mushroom soup in the slow cooker?
This slow cooker mushroom soup can be cooked on low for 6-8 hours, or on high for 3-4 hours. Bear these times in mind when you want to make this soup.
Whilst many slow cooker recipes are a dump and run, this one does require a little bit of prep – but not much!
Rinse the rice under cold running water until it runs clear and place in the slow cooker pot.
Finely chop the onions, celery, carrots, and garlic in a food processor (or by hand) and add to the pot. Followed by finely chopped, and finely sliced mushrooms.
Now purée the cannellini beans in the processor until smooth. And pour them into the pot along with the bay leaf, garlic powder, and vegetable stock. Season with salt and pepper and give everything a stir.
Cover and cook until the rice is tender, not mushy.
When ready to serve, remove the bay leaf and discard. Then add a few spoonfuls of the hot soup to half & half/single cream to temper it – this prevents it from curdling when you add it to the hot soup. Add this back to the pot with chopped parsley and stir.
Serve immediately with additional seasoning if required. Enjoy!
Make It A Meal!
You’ve made the soup starter, but what about the rest of the courses? Here are some recipes to take a look at to make a complete meal!
- Main Dish: One-Pan Lemon & Rosemary Chicken Thighs
- Side Dish: Roasted Apple Cauliflower Mash with Crispy Brussels Sprouts
- Beverage: Apple Cider Dark and Stormy Cocktail
- Dessert: Pumpkin Bars with Cinnamon Streusel Topping
There are 500+ Recipes on The Purple Pumpkin Blog for you to enjoy! Please feel free to check them out too.
More Recipes Using Mushrooms
- Manitaria Krasata – Mushrooms in Wine
- Turkey & Mushroom Breakfast Casserole
- Low-Calorie Creamy Mushroom & Bell Pepper Spaghetti Sauce
More Slow Cooker Recipes
Once you’ve made this slow cooker soup, you may be looking for more slow cooker recipes. Here are some to try:
- 1 cup wild rice mix, uncooked*
- 1 small white onion, roughly chopped
- 3 stalks celery, roughly chopped
- 2 large carrots, roughly chopped
- 4 garlic cloves, peeled
- 12 oz/340 g mushrooms, cleaned, divided
- 15 oz/400 g cannellini beans, undrained**
- 1 whole bay leaf
- 2 tsp garlic powder
- 6-8 cups vegetable stock, divided
- Salt and black pepper
- ½ cup half and half (single cream
- ¼ cup fresh flat leaf parsley, finely chopped
- Rinse the wild rice under cold running water until the water runs clear. Let drain and transfer to a large slow cooker (5 or 6-quarts/4-6 litres).
- Add onion, celery, carrots, and garlic to a food processor and pulse until very finely minced and transfer to slow cooker pot.
- Add ⅔ of the mushrooms to food processor and pulse until finely chopped. Thinly slice the remaining mushrooms and add to the pot along with the finely chopped mushrooms.
- Empty the cannellini beans and the liquid into a food processor and blend until smooth. Pour into the pot with bay leaf, garlic powder, and 6 cups of vegetable stock. Season with salt and black pepper to personal preference. Stir to combine all the ingredients.
- Cover and cook on high for 3-4 hours, or low for 6-8 hours. Actual cooking time will vary depending on your slow cooker so check the rice for doneness after 2½ hours (if cooked on high) or 5½ hours (if cooked on low), and adjust time accordingly. The rice should be tender, but not mushy. Remove bay leaf when soup is cooked.
- When ready to serve, temper the half and half (single cream) by stirring a few spoonfuls of hot stock into it to warm it through, then pour back into the pot and stir. This helps to prevent the cream from curdling.
- Add chopped parsley, and if you feel it is needed, extra (hot) stock to achieve the desired consistency. Stir soup to combine thoroughly.
- Ladel into warmed bowls and serve immediately - enjoy!
*For best results use a multi-color wild rice blend as black rice tends to turn purple when cream is added.
**For less salt, rinse and drain the beans before pureeing them with a little water.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 201Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 7mgSodium: 714mgCarbohydrates: 34gFiber: 7gSugar: 5gProtein: 11g
This site uses an outside source (Nutritionix) to provide estimated nutrition. If you need exact calories and macros, please do your own calculations.