Gluten Free “Creamy” Wild Rice and Mushroom Soup

Gluten Free “Creamy” Wild Rice and Mushroom Soup

This satisfying, earthy gluten free soup is so warm and comforting. The wild rice is filling, while the finely minced and chopped vegetables give the soup a more consistent flavor throughout. What’s more, some its “creaminess” comes from pureed cannellini beans, rather than a larger amount of high-fat dairy products.

Prep time: 20 minutes
Cook time: 3-8 hours
Serves: 4-6


1 c. multi-color wild rice blend, uncooked*
1 small white onion, roughly chopped
3 stalks celery, roughly chopped
2 large carrots, peeled and chopped
3-4 cloves garlic, peeled
12 oz. fresh mushrooms, washed, divided
1 15-oz. can cannellini beans, undrained**
1 whole bay leaf
2 t. garlic powder
6-8 c. vegetable stock, divided (gluten free, check labels)
Salt and black pepper, to taste
½ c. half and half, tempered
¼ c. fresh parsley, finely chopped


For best results, use a multi-color wild rice blend. Black rice will turn purple when the cream is added.

For less salt, rinse and drain the beans before pureeing them with a little water.

To prevent curdling, avoid stirring cold dairy products directly into the hot soup. To temper the half and half, add a couple spoonfuls of the hot soup to it before stirring into the slow cooker.


Rinse the wild rice under cold running water until water runs clear. Let drain and transfer to a 5 or 6-quart slow cooker.

Add onion, celery, carrots, and garlic to a food processor and pulse until very finely minced and transfer to slow cooker.

Add 8 oz. mushrooms to food processor and pulse until finely chopped. Thinly slice remaining mushrooms and add to slow cooker pot, along with the finely chopped mushrooms.

Puree cannellini beans until smooth and pour into slow cooker with other ingredients. Add bay leaf, garlic powder, and 6 cups of vegetable stock. Season with salt and black pepper, to taste, and stir to thoroughly combine all ingredients.

Cover and cook on high for 3-4 hours or low for 6-8. Actual cooking time will varying by individual slow cooker, so check for doneness after 2½ hours (or 5½ hours for low) and adjust cooking time accordingly. (The rice should be tender, but not mushy, when finished).

When cooking time is complete, remove bay leaf and discard. Add tempered half and half, chopped parsley, and additional vegetable stock, if necessary, to achieve the desired consistency. Stir to combine thoroughly.

Season with additional salt and black pepper, to taste, and serve immediately.



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For this recipe I used my Cuisinart Food Processor to achieve the consistency I wanted. This food processor has been a staple in my kitchen for awhile now and comes in handy for many things. I can shred, chop, puree, and so much more with this machine and it makes my life so much easier. If you do not have a food processor yet you need to check this one out by clicking on the link!!

Slow cooking is one of my favorite cooking methods. I love how you can just put all of the ingredients in the pot set it and go, especially on those busy week nights when we have so much going on that dealing with dinner just becomes a headache. On a night that I know its just going to be crazy I try to plan a slow cooker meal. For the recipe above I used my Crock Pot 6 Quart Slow Cooker. This thing has been a life saver. With a digital key pad and so many functions it really makes things super easy just set it and go!! Once it is done cooking it will automatically set itself to warm until you are ready to enjoy and with the nonstick pot it cleans up in a cinch to make life even easier!! You need to try this slow cooker out for yourself so click on the picture or the link and it will pop you over to where you can get one for your kitchen!! Happy slow cooking!!

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