Slow Cooker Mushroom and Wild Rice Soup

This was really good!!! I made on the stovetop because I don't have a slow cooker... Changes for stovetop: STOVETOP Added mushrooms, celery, onion, carrot, garlic to large pot with a little olive oil on medium heat, let them sweat for 5-10 mins Added roux + veg stock, bring to low boil Added garlic, garlic powder, thyme, wild rice, salt and pepper Cook on low boil / high simmer for 2+ hrs covered I 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 ... ".