---
author:
source: https://cooking.nytimes.com/recipes/1021941-slow-cooker-mushroom-and-wild-rice-soup?action=click&module=Collection%20Page%20Recipe%20Card&region=Amazing%20Slow%20Cooker%20Recipes&pgType=collection&rank=1
video:
hero: https://bsteph.imgix.net/food/mushroom-soup.jpg
tags: [soup]
draft: true
rating: solid
---

# Mushroom Soup

1. Put (56 g)[unsalted butter] in a microwave-safe container (a liquid measuring cup works well).
2. Microwave until the butter is completely melted, 30 seconds to 1 minute.
3. With a fork, whisk (31 g)[all-purpose flour] into the butter to make a smooth mixture the texture of cake batter.
4. Microwave until the roux is steaming hot and bubbling slightly around the edges, about 30 seconds.
5. Scrape the roux into a 6- to 8-quart slow cooker.
6. Whisk in (1200 g)[vegetable or chicken stock] and (60 g)[dry white wine].
7. Stir in (900 g)[mixed mushrooms] (tough stems removed, chopped into 1/2- to 1-inch pieces), (170 g)[wild rice], (2 stalks)[celery] (finely chopped), (1 small)[yellow onion] (grated or minced), (1 large)[carrot] (peeled and finely chopped), (6 cloves)[garlic] (smashed and chopped), (3 sprigs)[fresh thyme] and (1 teaspoon)[garlic powder].
8. Season with (6 g)[kosher salt] and several generous grinds of [black pepper].
9. Cook on high for 4 hours on stove or 20 min in pressure cooker.
10. Turn the heat to warm.
11. Put (120 g)[sour cream] in a small bowl.
12. Slowly whisk in a few spoonfuls of the hot soup until smooth.
13. Stir the mixture into the soup.
14. Whisk in warm broth or water as needed to the desired consistency.
15. Taste the soup and add more salt and pepper to taste.
16. Divide the soup among bowls.
17. Top with [chopped scallions or chives] and [fresh dill].
18. Reheat any leftovers on low until warm. (Boiling can cause the sour cream to break.)

If you prefer to cook without wine, you can instead add 1/4 cup more water or stock and 2 teaspoons of white wine vinegar or lemon juice.