The Pioneer Woman Tasty Kitchen
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Crock Pot Mushroom and Wild Rice Bisque

4.50 Mitt(s) 2 Rating(s)2 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 5

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Level: Easy

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Description

Mushrooms are one of my favorites. And so are bisques. There is nothing better than combining both to create a beautiful soup that you can make in your crock pot.

Ingredients

  • ½ cups Wild Rice
  • 6 cups Veggie Or Chicken Stock
  • 10 whole Sun-dried Tomatoes, Chopped
  • 3 sprigs Thyme
  • 2 Tablespoons Fresh Chopped Parsley
  • ½ ounces, weight Dried Wild Mushrooms Chopped
  • 1 Tablespoon Olive Oil
  • 1 Tablespoon Butter
  • 1 whole Onion, Minced
  • 1 whole Carrot, Cut Into Bite-sized Pieces
  • 2 stalks Celery Cut Into Bite Sized Pieces
  • 3 cloves Garlic, Minced
  • 1 pound Mushrooms, Chopped
  • ¼ cups Sherry
  • ⅔ cups Cream

Preparation

1. Into a large crock pot add rice, stock, dried tomatoes, thyme, parsley, and dried mushrooms.
2. In a skillet over medium heat, add olive oil and butter. Melt and add onion, carrot, celery, garlic and mushrooms. Saute for about 5 minutes. At that point the mushrooms will turn golden and the onions, carrot, celery and garlic will get nice and soft.
3. Add sherry to the skillet. This will deglaze your pan. Mix everything up and cook for one minute more. Add this to your crock pot.
4. Cook on high for 3-4 hours or on low for 6-8.
5. At about 10 minutes before serving, add the cream. Mix and continue cooking for the remaining time. Then serve.
6. To plate I like to add a little extra parsley. It’s a nice fresh addition to the warm soup

One Comment

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Mark Collins on 1.2.2012

Sounds delicious! My wife and I just started growing our own herbs. Been looking for something special for our parsley.

2 Reviews

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vthungrymom on 2.19.2012

Made this last night and I didn’t have wild rice so I made a box of that wild rice pilaf stuff and put it in each bowl before pouring the soup over it. It worked great. Since I didn’t have the rice in the slow cooker, I used my hand blender to blend up the soup a bit for a creamier consistency. I left some chunks as well. My husband thought it was really tasty. It was nice to have this waiting for us after a day of snowboarding and skiing. My only problem was that I had to make something else for the kids but I was ok with that. My husband and I ate ours with a yummy salad and some bread.

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Dyedinthewoolcook on 1.5.2012

I made this for dinner last night and it was delicious! This soup was a big hit with my family and will be added to our regular winter recipe list. I did have to make a few changes because I didn’t two of the exact ingredients but the bisque still was great. I didn’t have any dried mushrooms but I had 1 1/2 lbs of fresh mushrooms that I used instead. I also didn’t have any wild rice so I used 1/2 cup of Lundberg’s Black Japonica rice blend, which is a blend of short grain black rice and medium grain mahogany rice. It has a similar taste and texture to wild rice and worked like a charm. This recipe is really quick and easy to throw together and is the perfect meal to have waiting for you in the crock pot on a cold night. It’s just delicious. Thank you for such a great recipe.

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