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
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Place the olive oil, chopped onion, and shredded carrots in the slow cooker. Stir to coat the vegetables with olive oil.
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Add the lentils, mushrooms, wild rice, broth, water, coconut cream, and spices.
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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.
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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.
Kelly Roenicke
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Oh this soup looks so good, Kelly! Yay for mushroom soup! Wish I had a big bowl of this!
Thanks, Gayle!
Mmm more lentils!! A perfect bowl to cozy up with!
Thank you!
A crossover of mushroom barley soup and lentil soup! Yum!
Thank you!
Love lentils and love mushroom soup and I know this is a winner – pinning now.
Thanks for pinning!
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!
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!
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!
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.
Would love to try this – but I don’t own a slow cooker :( any ideas on how I could make this without one?
SO tasty! Served it with fresh bread for my roommates and they loved it!!
Yay, so glad you liked it! Thanks for sharing.
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!
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!
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.
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!