Slow cooker wild rice and mushroom soup
Try this Slow cooker wild rice and mushroom soup recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 4 hours
- Served Person: 3
white meat free
gluten free
red meat free
shellfish free
contains dairy
slow cooker
vegetarian
pescatarian
- salt
- black pepper
- 4 cloves garlic (minced)
- small bunch fresh parsley (chopped)
- 3 tbsp cream
- 1 large onion (halved then thinly sliced)
- 700 g mushrooms, sliced ((~ 7 cups sliced) - i used hal
- 150 ml dry white wine ((~ 1/2 cup))
- 400 ml hot vegetable stock ((~ 1 1/2 cups))
- 180 g white and wild rice mix ((~ 1 cup))
- Carbohydrate 7.4662066677805 g
- Cholesterol 9.90000002008552 mg
- Fat 2.9820066725432 g
- Fiber 1.0076666841507 g
- Protein 1.38630000082168 g
- Saturated Fat 1.83058667032467 g
- Serving Size 1 1 Serving (365g)
- Sodium 9.16266667883971 mg
- Sugar 6.45853998362981 g
- Trans Fat 0.173560000303108 g
- Calories 59 calories
[ { "@type": "HowToStep", "text": "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." }, { "@type": "HowToStep", "text": "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." }, { "@type": "HowToStep", "text": "Add the cream and fresh parsley, and season to taste. Serve immediately." } ]
