Slow Cooker Wild Rice And Mushroom Soup Food

SLOW COOKER WILD RICE AND MUSHROOM SOUP

Steps:

• Add the onion, garlic and sliced mushrooms to the slow cooker, and pour over the white wine. Cook on high for 2 1/2 hours, stirring and scraping down the sides after the first hour if you can.
• When the vegetables are very soft, add the vegetable stock and rice, and mix well. Cook on high for a further 2 hours, or until the rice is fully cooked.
• Add the cream and fresh parsley, and season to taste. Serve immediately.

SLOW COOKER MUSHROOM AND WILD RICE SOUP

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.)

SLOW COOKER MUSHROOM WILD RICE SOUP

Steps:

• Turn your Crockpot™ on to warm. Add in the carrots, celery, onions, garlic and mushrooms.
• Add in the wild rice, dried oregano, fresh thyme and generous amount of sea salt and ground black pepper. Pour in the vegetable broth. Stir everything together until fully combined.
• Cover your Crockpot™ and set to high for 3 to 4 hours, or low for 6 to 8 hours.
• After your soup is finished cooking (or within the last 5 minutes), make your beurre manié. This is an ingenious way to thicken your soup without having to stop and make a difficult roux on the stovetop. Mix together the softened vegan butter and the flour together with a spoon. Mix for about 1 to 2 minutes until it comes together and is silky smooth, and the flour is fully mixed into the butter.
• Ladle some soup into your butter-flour mix to temper it, mix it together until smooth, then add the whole thing into the soup.
• Add in your coconut milk, then stir it all together. Let it all meld for at least 5 minutes in the hot soup.
• Taste and season with sea salt and black pepper again if needed.
• Turn your Crockpot™ to off or warm, serve alongside some bread and enjoy!

SLOW-COOKED WILD RICE

Steps:

• In a large skillet, cook and crumble sausage with celery and onion over medium heat until sausage is no longer pink and vegetables are tender, 6-8 minutes; drain. Transfer to a 3-qt. slow cooker. Add soups, rice and mushrooms. Stir in broth., Cook, covered, on low until rice is tender, 4-5 hours.

SLOW-COOKER WILD RICE AND MUSHROOM SOUP

Steps:

• In 3 to 4-quart slow cooker, layer mushrooms, rice, celery, carrots, soup mix and sugar. Pour water and broth over top.
• Cover; cook on Low setting for 6 to 8 hours.
• About 10 minutes before serving, gently stir thawed peas into soup. Cover; cook an additional 10 minutes or until peas are thoroughly heated.

SLOW-COOKED VEGETABLE WILD RICE SOUP

Steps:

• Combine all ingredients in a 6- or 7-qt. slow cooker. Cover and cook on high until rice and vegetables are tender, 5-6 hours. Discard bay leaves and thyme sprigs before serving. If desired, remove leaves from remaining thyme sprigs and sprinkle over soup when serving.

WILD RICE AND MUSHROOM SOUP

Steps:

• In a large saucepan over medium heat, heat the olive oil and butter until the oil is shimmering and the butter is melted, about 2 minutes. Add the onion and carrots and saute until the onions are tender, 5 to 8 minutes. Add the mushrooms and rice and cook for 5 minutes more, toasting the rice. Add the garlic.
• Add the stock. Bring the mixture to a boil, then reduce the heat to low. Add the kale and kohlrabi, cover and simmer until the wild rice is tender, about 20 minutes. Season with salt and pepper to taste.

PRESSURE COOKER MUSHROOM AND WILD RICE SOUP

Steps:

• Turn on the sauté setting on a 6- to 8-quart electric pressure cooker. Melt the butter, then add the onion. Cook, stirring occasionally, until translucent, about 5 minutes.
• Add the mushrooms and 1 teaspoon salt, and cook, stirring occasionally, until the mushrooms have released their liquid and shrunk a bit, about 8 minutes. Add the celery, carrot, chopped garlic, thyme, garlic powder and several generous grinds of black pepper. Stir to combine. Add the flour and stir until the vegetables are evenly coated and no white spots remain.
• Pour in the stock and wine, and turn off the heat. Scrape the bottom of the pot very well to incorporate flour and any browned bits that are stuck to the bottom. (This will add flavor and also prevent a burn warning later.) Stir in the wild rice.
• Cook on high pressure for 10 to 12 minutes. Turn off the heat and let the pressure reduce naturally for 10 minutes, then release the remaining pressure manually.
• Stir the soup and check the texture of the wild rice; if it needs a bit more time repeat the pressure cooking process for a cook time of 2 minutes and rapidly release the pressure. Check the texture of the soup; if you'd like it to be thicker, turn on the sauté function and let the soup simmer to reduce to desired consistency. Turn off the heat.
• Put the sour cream in a small bowl and slowly whisk in a few spoonfuls of warm soup until smooth, then stir the mixture into the soup. (This prevents the sour cream from separating.) Taste the soup and add salt and pepper to taste.
• Serve the soup in bowls topped with chopped scallions or chives and dill. Reheat any leftovers on low until warm. (Boiling can cause the sour cream to break.)

WILD RICE MUSHROOM SOUP

Steps:

• In a small saucepan, combine wild rice and water; bring to a boil. Reduce heat; simmer, covered, until rice is tender, 40-45 minutes., In a large saucepan, cook and stir sausage over medium heat until lightly browned, 3-4 minutes. Remove from pan., Mix flour and 1/2 cup broth until smooth. In same pan, heat butter over medium heat; saute onion and mushrooms until tender, 4-5 minutes. Add remaining broth; gradually stir in flour mixture. Bring to a boil; cook and stir until slightly thickened, 2-3 minutes. Add milk, pepper, rice and sausage; heat through, stirring occasionally.

MUSHROOM WILD RICE

Steps:

• In a 3-qt. slow cooker, combine all ingredients. Cover and cook on low until rice is tender, 3-4 hours.