Recipe: Crock Pot Mushroom, Wild Rice and Coconut Milk Soup

I love soup, slow cooking and seasonal eating. I am a sucker for warming soups and stews, spicy casseroles and anything that makes me feel like its winter time. We live in Florida and yesterday it was 82 outside- not exactly Christmas weather- but in my kitchen it is all about the dishes that remind me of our cold winters growing up in Pittsburgh and our really, really cold winters when Michael and I lived in Boston.

I had been craving a creamy mushroom soup that I could make in my crock pot. When I was searching I came across a delicious recipe by Pinch of Yum- Crock Pot Chicken Wild Rice Soup. It sounded delicious and the reviews were fabulous. I used this recipe as the base of my version- and couldn’t have been happier with how this soup turned out.

Crock Pot Mushroom, Wild Rice and Coconut Milk Soup

Adapted from Pinch of Yum

Serves 10

1 pound of Button Mushrooms, sliced

1/2 pound Baby Bella Mushrooms, sliced

1 cup of Onion, diced

4 medium Carrots, scrubbed and diced

5 large Celery Stalks, cleaned and diced

6 cups of Organic Vegetable Broth

1 cup of Wild Rice

1 teaspoon Poultry Seasoning

1/4 cup Earth Balance Original Butter

1/2 cup Organic Flour

2 cups Unsweetened Organic Coconut Milk

1/4 cup White Wine

Salt and Pepper, to taste

Instructions:

1. Soak the wild rice in water for 1 hour.
2. Place the uncooked rice, mushrooms, onion, carrots, celery, vegetable broth and poultry seasoning in your crock pot. Cover and cook on low for 8 hours.
3. When the soup is done cooking in the crock pot melt the butter in a medium saucepan. Add the flour and whisk until well combined and bubbling. About 1 minute. Add the coconut milk to the bubbling mixture and whisk constantly until smooth, thick and bubbling. Remove from heat and add the wine.
4. Add the creamy mixture into the crock pot and mix well. Season with salt and pepper, to taste.
5. Note: Add a little extra water to adjust the consistency if you like.

This soup is thick, rich and delicious topped with fresh parsley, red pepper flakes and served with a crusty piece of bread. This recipe reheats beautifully- you can even use it the next day over egg noodles for a take on Stroganoff!

There is nothing better than an easy recipe that feeds a crowd- and tastes. so. good! I hope you enjoy this lovely, warm soup as much as our family did.

Happy Holidays to you and thank you so much for checking out this recipe today!