Creamy Parslied Wild Rice Soup - Carolina Country

Creamy Parslied Wild Rice Soup In your slow cooker

3.2/5 rating (14 votes)
Creamy Parslied Wild Rice Soup

The herbs in this aromatic soup will have your house smelling soooo good! Nice and creamy, yet dairy-free, this soup is vegetarian, but it’s easy enough to throw in some chopped rotisserie chicken if you like. Enjoy with our roasted grape and brie crostini.


  • 1 cup wild rice blend

  • 4 cups vegetable broth

  • 2 15-ounce cans creamed corn

  • 1 large onion, peeled and chopped

  • 1 10-ounce bag shredded carrots

  • 3 large stalks celery, chopped

  • 1 large sweet potato,peeled and cubed

  • 2 cloves garlic, peeled and minced (add more if you like)

  • 3 bay leaves

  • 1 tablespoon poultry seasoning

  • 2 teaspoons dried thyme

  • Salt and cracked black pepper as desired

  • 3–4 large, colorful bell peppers, seeded and quartered

  • Fresh parsley, chopped


    1. Combine all ingredients, minus peppers and parsley, in a slow cooker. Cook on high 2–3 hours, or on low 5–6 hours.*

    2. While cooking, toss peppers with oil and roast in 450-degree oven until lightly charred. Roughly chop.

    3. When ready to serve, garnish with peppers and parsley.

    4. If soup is too thick, add more broth to preferred consistency.

*Cooking times may vary by slow cooker.

Recipe courtesy of

Wendy Perry, a culinary adventurist and blogger, chats about goodness around NC on her blog at

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3.2/5 rating (14 votes)

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