Creamy and comforting lentil wild rice mushroom soup made in the slow cooker – it doesn’t get any cozier that this!
We had the coziest day here yesterday. It was snowing so peacefully outside, and we had such a pretty view out our window of the large flakes drifting down. It felt nice to be snug inside with my boys, playing games and relaxing.
Days like that are perfect for having a comforting meal cooking in the slow cooker. This lentil wild rice mushroom soup is just right for an easy, warming meal on a cold winter day. This soup is full of hearty goodness from lentils, wild rice, and my favorite – mushrooms! Coconut cream makes this soup extra delicious. And don’t worry – this soup doesn’t taste like coconuts. The coconut cream just blends in nicely with all the savory flavors.
Creamy Lentil Wild Rice Mushroom Soup.
Ingredients
- 1 Tablespoon olive oil
- 1 onion chopped
- 1 cup shredded carrots
- 1 cup green lentils picked over and rinsed
- 16 ounces white button mushrooms sliced
- ¾ cup wild rice
- 32 ounces chicken broth or vegetable broth
- 2 cups water
- 1 cup coconut cream
- 1 ½ teaspoons thyme
- 1 ½ teaspoons garlic powder
- 1 teaspoon onion powder
- ½ teaspoon pepper
- 1 ½ teaspoons sea salt
- ½ teaspoon Italian seasoning
Instructions
-
Place the olive oil, chopped onion, and shredded carrots in the slow cooker. Stir to coat the vegetables with olive oil.
-
Add the lentils, mushrooms, wild rice, broth, water, coconut cream, and spices.
-
Cover and cook on high for 4 hours, or low for 6-8 hours. Check the liquid level halfway through cooking time and add more liquid if needed.
-
Season with more salt and pepper before serving if desired.
This mushroom soup goes very well with homemade crackers or fresh bread.
Enjoy your weekend! I hope it’s filled with delicious food and time to relax.
Ruth
Can you freeze this?
Terri
My in-laws are oil free vegans, would making this without the oil turn out okay? I’ve always made this with the oil in the past. Thank you!
Kelly Roenicke
I think it would be ok!
Ashley
Has anyone had success preparing this as a freezer meal? I’m wondering if I can prep everything and freeze in a gallon Ziploc, then defrost and dump in Crockpot on cooking day? Thanks!
Kelly Roenicke
I haven’t done that, but it seems like it would be ok to do!
Shirley Zemko
The coconut cream makes it very sweet. I will use coconut milk next time.
Kelly Roenicke
Coconut cream is unsweetened – but creamed coconut is sweetened. You want the unsweetened kind. If you can’t find that, use full fat coconut milk.
Terri
As a gluten free, vegan, I love this recipe! I have made it countless times, including holiday gatherings, and have received many compliments and recipe requests from non-vegans. It’s a great winter soup! Sometimes I use a whole can of coconut cream, it doesn’t help with the fat content ;-) but it sure tastes good! Thank you for such a great recipe!
Kelly Roenicke
So glad you liked it! Thanks for letting me know!
Karla
This soup is incredible – creamy and hearty and delicious. I made it last weekend and can’t wait to make it again. Thank you for this recipe.
Kelly Roenicke
I’m glad you liked it! Thank you for lettig me know!
Kerry Sly
Good recipe, I needed a quick soup for a friend and had all on hand but not the full quantities so I added pearl barley and a potato for bulk. For spice I added some sage, thyme, rosemary, bay leaves and fresh garlic instead of the powdered. As my friend had a tooth pulled I creamed the soup with a blender while adding full cream at the end of cooking.
Kelly Roenicke
So glad you liked this! Love your additions!
Tiffany
Is there a way around making this without a slow cooker? I bought the ingredients not knowing it was a slow cooker recipe.
Kelly Roenicke
You should be able to make it on the stove. Just make sure to simmer long enough for the lentils to get tender.
Tiffany
Ok thanks.
Vanessa
I’m curious if the coconut cream makes the soup taste sweet and like coconut? I am really in the mood for a hearty soup but don’t want it tasting like coconut. :) Thanks for any info!
Nadia
This is probably such a newbie comment….but can I use coconut oil instead of coconut cream?
Kelly Roenicke
No, coconut oil is very different, you do need the coconut cream. It will give the soup a great creamy and velvety texture that you will love!
Debbie
SO tasty! Served it with fresh bread for my roommates and they loved it!!
Kelly Roenicke
Yay, so glad you liked it! Thanks for sharing.
Going gluten free
Would love to try this – but I don’t own a slow cooker :( any ideas on how I could make this without one?
madparmors
Kelly, if I don’t have to be dairy free, could I use heavy cream in this?
Kelly
Yes, for sure! That would work very well.
jill
Is there a substitute for the coconut cream?
Kelly
You could use dairy cream, or cashew cream. I don’t know if that works for your dietary needs.
Debbie
I subbed coconut cream for 1 can coconut milk and it came out great!
Kristine | Kristine's Kitchen
This soup looks so warm and comforting! I love the mushrooms in it, and LOVE that it’s made in the slow cooker!
Kelly
Thanks, Kristine!
thecrowdedtableblog
Yes! I have a costco-sized bag of lentils, and I’ve been looking for some soup recipes, so this recipe is perfect timing! :)
Kelly
Perfect!
Deanna Segrave-Daly (@tspbasil)
Love lentils and love mushroom soup and I know this is a winner – pinning now.
Kelly
Thanks for pinning!
nutritioulicious
A crossover of mushroom barley soup and lentil soup! Yum!
Kelly
Thank you!
Strength and Sunshine
Mmm more lentils!! A perfect bowl to cozy up with!
Kelly
Thank you!
Gayle @ Pumpkin 'N Spice
Oh this soup looks so good, Kelly! Yay for mushroom soup! Wish I had a big bowl of this!
Kelly
Thanks, Gayle!