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Slow Cooker Creamy Wild Rice Soup with Butter Roasted Mushrooms

Tieghan, Half Baked Harvest
  • 375 minutes
  • Serves

INGREDIENTS

2

Bay leaves

6

Carrots

4 cloves

Garlic

1

Lemon, zest from

2

lbs Mushrooms, mixed

1/2

Sweet onion

1 tbsp

Thyme + 3 thyme, fresh sprigs

5 cups

Veggie or chicken broth, low-sodium

1 cup

Wild rice or wild rice blend, dry

1

Kosher salt and pepper

1 tsp

Paprika

1/2 tsp

Red pepper flakes

1 stick

Butter

1

Parmesan

1 cup

Whole milk or heavy cream

1 cup

White wine, dry