Description
This Slow Cooker Creamy Mushroom Soup is a comforting and easy-to-make recipe, packed with savory mushrooms, herbs, and cream. Perfect for chilly nights or meal prepping, it’s a healthy slow cooker mushroom soup that’s rich, earthy, and satisfying.
Ingredients
450g mushrooms (cremini, shiitake, or mixed)
1 yellow onion, chopped
3 garlic cloves, minced
4 cups vegetable broth
2 tablespoons unsalted butter
1 cup heavy cream
1 tablespoon fresh thyme leaves
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons all-purpose flour
Instructions
1. In a skillet, melt butter over medium heat. Add onions and garlic and sauté until fragrant and softened, about 3–4 minutes.
2. Add mushrooms and cook until they begin to brown and release moisture, around 5–6 minutes.
3. Transfer sautéed ingredients to your slow cooker. Add vegetable broth, thyme, salt, and pepper.
4. Cover and cook on low for 6–7 hours or high for 3 hours until mushrooms are very tender.
5. Use an immersion blender to puree the soup directly in the slow cooker, or transfer in batches to a blender for a smoother texture. Leave some mushroom bits for texture if desired.
6. In a bowl, whisk the flour into the heavy cream until smooth. Stir the cream mixture into the soup.
7. Cook on high for an additional 30 minutes until slightly thickened.
8. Taste and adjust seasoning as needed. Serve hot with optional toppings like sour cream or fresh herbs.
Notes
Use a mix of mushrooms for the best flavor depth.
Add a splash of white wine while sautéing for extra richness.
For a vegan version, substitute cream with coconut milk and butter with olive oil.
- Prep Time: 15 minutes
- Cook Time: 7 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 215
- Sugar: 5g
- Sodium: 620mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 45mg