1 cup wild rice. uncooked
1 small white onion, roughly chopped
2 stalks celery, roughly chopped
2 large carrots, peeled and chopped
3-4 cloves garlic, peeled and chopped
12 oz. fresh mushrooms, wiped clean, divided
1 (15 oz.) can cannellini beans, undrained**
1 whole bay leaf
2 teaspoons garlic powder
6-8 cups chicken or vegetable stock, divided
Salt and black pepper, to taste
1/2 cup half and half
1 tablespoon dried parsley

Rinse the wild rice under cold running water until water runs clear. Let drain and transfer to a 5 or 6-quart slow cooker.

Add onion, celery, carrots, and garlic to a food processor and pulse until very finely minced and transfer to slow cooker.

Add 8 oz. mushrooms to food processor and pulse until finely chopped. Thinly slice remaining mushrooms and add to slow cooker pot, along with the finely chopped mushrooms.

Puree cannellini beans until smooth and pour into slow cooker crock with other ingredients. Add bay leaf, garlic powder, and 6 cups of vegetable stock. Season with salt and black pepper, to taste, and stir to thoroughly combine all ingredients.

Cover and cook on high for 3-4 hours or low for 6-8. Actual cooking time will varying by individual slow cooker, so check for doneness after 2 1/2 hours (or 5 1/2 hours for low) and adjust cooking time accordingly. (The rice should be tender, but not mushy, when finished).
When cooking time is complete, remove bay leaf and discard.

Add half and half, parsley, and additional stock, if necessary, to achieve the desired consistency. Stir to combine thoroughly.

Season with additional salt and black pepper, to taste, and serve immediately.