Sauté the aromatics: Heat the olive oil in a large frying pan over a medium-high heat until it shimmers and gives off a faint, grassy smell. Add the onions, carrots, and celery, and cook for 5–6 minutes, stirring occasionally, until the onions turn translucent and the carrots begin to soften at the edges. The kitchen will smell sweet and savoury. Tip the softened vegetables into your slow cooker.

Brown the mushrooms: In the same pan, add the sliced mushrooms in a single layer — do not overcrowd, or they will steam rather than brown. Let them sit untouched for 3 minutes, until the undersides turn a deep golden brown and you hear a gentle sizzle. Toss and cook for another 2–3 minutes, until they have released their moisture and look glossy and shrunken. Add the minced garlic and stir for 30 seconds, until you smell that sharp, fragrant note. Transfer the mushrooms to the slow cooker.

Add the rice and liquid: Pour the wild rice into the slow cooker, then add the stock, bay leaves, dried thyme, and smoked paprika. Stir everything together with a wooden spoon — the liquid should look cloudy from the rice and have a deep, earthy colour from the paprika and mushrooms.

Slow cook: Place the lid on the slow cooker and cook on low for 6–8 hours, or on high for 3–4 hours. After about 4 hours on low, you'll notice the rice grains beginning to split open, revealing their creamy interiors. The soup should look thick and hearty, with the rice tender but still holding its shape.

Blend for creaminess: Remove the bay leaves. Using an immersion blender, pulse the soup 4–5 times — you want to break down about one-third of the mushrooms and rice to create a creamy base, leaving plenty of texture. If you don't have an immersion blender, transfer 2 ladlefuls to a standard blender, blend until smooth, and stir back in. The soup should now look velvety and rich, with visible chunks of mushroom and rice throughout.

Finish with cream: Stir in the double cream (or coconut milk) and let the soup heat through for another 5 minutes. The colour will lighten to a beautiful pale tan, and the aroma will become even more luscious and comforting. Taste and adjust seasoning with salt and pepper — you'll likely need a generous pinch of salt to wake up all the flavours.

Rest and serve: Turn off the slow cooker and let the soup sit for 5 minutes before serving. This brief rest allows the flavours to meld and the texture to settle. Ladle into bowls and scatter fresh parsley over the top.