Slow Cooker Mushroom and Wild Rice Soup Recipe (2024)

This was really good!!! I made on the stovetop because I don't have a slow cooker... Changes for stovetop:STOVETOPAdded mushrooms, celery, onion, carrot, garlic to large pot with a little olive oil on medium heat, let them sweat for 5-10 minsAdded roux + veg stock, bring to low boilAdded garlic, garlic powder, thyme, wild rice, salt and pepperCook on low boil / high simmer for 2+ hrs coveredI ended up added another 2-3 cups of veg stock over course of cooking and more salt & pepper, wine

Count me in as one who would love a good old stovetop version of this recipe.

It’s good as written but could be better. I had only read the superlative reviews for the pressure cooker version of this recipe and not the mediocre ones for the slow cooker version. Had I done so, I would definitely have sautéed the vegetables and spices ahead before adding. As written, this recipe lacks depth of flavor, but the basic ingredients are solid. Next time I’ll either sauté the vegetables separately or just straight out make it on the top of the stove.

Can you use dried mushrooms?

Idea for stovetop method: Rinse the wild rice in a mesh strainer and set aside. Sauté the onions in 2 Tbs. olive oil in a soup pot for 1-2 minutes. Add celery and carrots and sauté for 2 more minutes. Add garlic and sauté for 1 minute while stirring in thyme, salt, and black pepper. Add the chicken stock, (reserving ¾ cup to make the roux), wild rice, white wine, and mushrooms, stir and bring to a simmer, cover and cook on a low simmer for 40 minutes. While the soup is simmering, melt the butter

Please share a stovetop version!

I've never understood why anyone would use a slow cooker of any kind for making soup. A stovetop version of this recipe takes 45-60 minutes to cook in a dutch oven. And as it cooks you can adjust seasonings and check on the progress of the wild rice which is the wild card in this recipe. Made it just that way yesterday and it is delicious.

So, I fought this soup. LOL. I WANTED this soup to be ***special, to have a little "Je ne sais quoi." The recipe as written was good. But it tasted standard, nothing crave-able. So, this is what I did: after the soup was cooked, and set to warm ----> I added TO TASTE (little by little until I was happy): lemon juice, red wine vinegar, nutty finely ground parmesan cheese (mixed in), more sour cream, more pepper, salt, and a splash of cinnamon!!!! Be brave!

I followed directions to microwave the butter as described — started with 30s, then 15s. When I took the butter out of the microwave, it exploded, burning me. I would suggest making roux on the stove and I would suggest NYT Cooking adjust the directions.

I frequently use and love NYT recipes, but this one was quite bland - despite following it to a T. I eventually added juice from two lemons, which brought it to life slightly more.

one of the very few NYTimes recipes I haven't liked (and I cook/bake a LOT...often using the Times recipes). It was gluey and very bland. I made no substitutions and followed recipe, which is unusual for me :)

I'd do it this way on the stovetop, too, but wild rice usually cooks for 40-45 minutes. I'd get the soup going without the sour cream and reserve 3/4 C. of the stock (at room temp). Melt the butter in micro, stir in the sour cream, then the flour, followed by the reserved chicken stock, and then stir that mixture quickly into the soup after the rice has cooked for 40 minutes. Heat on low while stirring until the soup thickens. Top each bowl with a small dollop of sour cream, dill & chives.

I made this using 2 lbs of chanterelles, and it was quite bland. My partner and I added 12 cloves of garlic, a large onion, 1 tsp turmeric, 1 tbsp parsely, 1 tbsp white pepper, 2 tbsp black pepper, and 1 tbsp extra salt, and that improved it. The white pepper helped a lot, as did the double garlic.

Enjoyed the recipe, though next time I would use homemade chicken stock, increase wine to 1/2 cup and not include the garlic powder but add another clove or two of chopped garlic. The addition of sour cream was excellent!

As Kat noted, the pressure cooker version is better by virtue of sauteing the ingredients. Best version in a slow cooker? Follow the first three steps of the pressure cooker version, then pick the slow cooker version in Step 2 starting with "Cook on high ... ".

I really wanted to like this, but I really didn't. The rice didn't cook evenly leaving unpleasant crunchy bits. The flavor was ok, but not the wow I had hoped.

Delicious recipe. We made it for a casual party open house and left the slow cooker on low while guests filtered in and out. Lots of positive compliments about this soup.

Cooked as pressure cooker for 30min. Couldn’t fit all the mushrooms in my small InstaPot. Still delish!

I made this pretty much as is, but on the stovetop, using the comments from KH from 2 years ago. It turned out fantastic and is now one of my favorite wintertime soups. It is super thick and hearty and is even better with some artisan sourdough bread and butter.

Made a stovetop version and it was DELICIOUS! Cook onions 3-4 minutes, add carrots and celery 2-3 minutes. Add minced garlic, full sprigs of thyme and mushrooms (half sh*take/half cremini), salt/pepper, stirring for a minute more. Add wild rice and broth, boil then simmer for 40-45 minutes with the lid on. Add roux to thicken for the last 5 minutes. Temper sour cream with a bit of soup and stirr in sour cream long enough to warm through. Took about an hour.

Add more garlic and seasoning

I used a clamshell of mixed mushrooms from the H Mart, and added a solid dose of Fox Point seasoning from Penzey's to punch it up a bit. As others have noted, it is a bit bland and needs more seasoning.

Made this on a slow cooker, much to the chagrin of everyone saying to make it on the stovetop.Don't listen to them. The soup on slowcooker is PERFECT for a cold weather and a busy couple.TIPS:Mushrooms are the star of the show. Get multiple kinds, don't keep it monochrome. Help yourself to a variety pack from the grocery store. Get some MSG to enhance the flavour.Add gochujang to taste for some spice.

The amount of garlic made this soup inedible. And I love garlic! Tried to save it with more sour cream, lemon juice and more vegetable stock. My first disappointment with New York Times recipe

It is said that any recipe will turn out differently for every cook. In that light this recipe is just a guide to a mushroom+wild rice soup. Slow cooker, stove top, oven...whatever, if you make soups often, use your judgement. I ended up making the soup on the stovetop, adding more broth and twice the wine, and added some milk at the end.

So I made this “soup” this weekend and it was amazing, almost like a mushroom stroganoff.I did follow the advice of several readers and ditched the slow cooker for the stove top, sautéed the mushrooms to get a nice brown crust and added a lot of thyme and garlic. I also cooked the wild rice separately and added it cooked.Wonderful meal on a cold night!

I agree with some of the other reviews that this soup lacked depth and flavor. I added a lot more salt, lemon juice, red wine vinegar and red pepper flakes to increase the flavor. My 17-year old made pasta after tasting the soup and added the soup as a sauce for the pasta. I did make this in the slow cooker which was easy.

This was truly out of this world!I made it on the stovetop in my 5qt le creuset and followed the directions provided in the comments (Thank you KH). I served it with chives and hunks of bread toasted with EVOO in the cast iron and it was the perfect meal for a chilly autumn night in New England.

I found this to be very bland. Won’t make again.

Used an Instant Pot - soup mode for 30 minutes. Subbed brown basmati for wild rice (since I didn’t have wild rice, though I love it), and sprinkled in a little more pepper than called for. No thyme (also didn’t have). It was delicious and easy!