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
- 3/4 cup wild rice
- 32 ounces chicken broth or vegetable broth
- 2 cups water
- 1 cup coconut cream
- 1 1/2 teaspoons thyme
- 1 1/2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon pepper
- 1 1/2 teaspoons sea salt
- 1/2 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.
Can you freeze this/
Can you freeze this?
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!
I think it would be ok!
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!
I haven’t done that, but it seems like it would be ok to do!
The coconut cream makes it very sweet. I will use coconut milk next time.
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.
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!
So glad you liked it! Thanks for letting me know!
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.
I’m glad you liked it! Thank you for lettig me know!
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.
So glad you liked this! Love your additions!
Is there a way around making this without a slow cooker? I bought the ingredients not knowing it was a slow cooker recipe.
You should be able to make it on the stove. Just make sure to simmer long enough for the lentils to get tender.
Ok thanks.
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!
This is probably such a newbie comment….but can I use coconut oil instead of coconut cream?
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!
SO tasty! Served it with fresh bread for my roommates and they loved it!!
Yay, so glad you liked it! Thanks for sharing.
Would love to try this – but I don’t own a slow cooker :( any ideas on how I could make this without one?
Kelly, if I don’t have to be dairy free, could I use heavy cream in this?
Yes, for sure! That would work very well.
Is there a substitute for the coconut cream?
You could use dairy cream, or cashew cream. I don’t know if that works for your dietary needs.
I subbed coconut cream for 1 can coconut milk and it came out great!
This soup looks so warm and comforting! I love the mushrooms in it, and LOVE that it’s made in the slow cooker!
Thanks, Kristine!
Yes! I have a costco-sized bag of lentils, and I’ve been looking for some soup recipes, so this recipe is perfect timing! :)
Perfect!
Love lentils and love mushroom soup and I know this is a winner – pinning now.
Thanks for pinning!
A crossover of mushroom barley soup and lentil soup! Yum!
Thank you!
Mmm more lentils!! A perfect bowl to cozy up with!
Thank you!
Oh this soup looks so good, Kelly! Yay for mushroom soup! Wish I had a big bowl of this!
Thanks, Gayle!