The only thing better than a creamy wild rice and mushroom soup? A creamy wild rice and mushroom soup that’s made in the slow cooker! Dump everything in, and boom. A super tasty dinner. Enjoy!!
Prep time: 10 min | Cook time: 4.5 hours
Yield: Serves 3
1 large onion, halved then thinly sliced
4 cloves garlic, minced
7 cups mushrooms, sliced (mix up mushroom types!)
½ cup dry white wine
1½ cups hot vegetable stock
1 cup white and wild rice mix
3 tbsp cream
Small bunch fresh parsley, chopped
DirectionsAdd the onion, garlic and sliced mushrooms to the slow cooker, and pour over the white wine. Cook on high for 2½ hours, stirring and scraping down the sides after the first hour if you can. 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. Add the cream and fresh parsley, and season to taste. Serve immediately.
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