This recipe is adapted for the slow cooker from one by America’s Test Kitchen.
- 4 cups water
- 1 tsp thyme
- ¼ tsp baking soda
- 1 cup wild rice
- 2 tbsp butter
- 1 tbsp soy sauce
- 1 lb mushrooms (cremini or baby portabella)
- 4 cloves garlic minced
- 4 cups chicken, beef, or vegetable broth
- ¼ cup cornstarch
- ½ cup heavy cream
- Salt & pepper to taste
- Minced chives (optional)
Place water and rice in slow cooker on low with thyme, salt, pepper, and baking soda. Cook until rice is tender (about 4 hours). Saute mushrooms and garlic in butter and soy sauce until browned and reduced by half (about 15 minutes), then add to crock. Deglaze pan with enough broth to loosen brown bits; pour into crock and add remaining broth. When almost ready to serve, make a slurry with cornstarch and enough hot water to dissolve; stir into soup. Add cream and heat to desired temperature; taste and add seasonings as needed. Serve topped with chives if desired.
