Description
A rich, creamy, and comforting slow cooker cream of mushroom soup made with fresh mushrooms, onions, garlic, and herbs. Perfect for cozy nights or make-ahead meals.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 ½ pounds white or cremini mushrooms, sliced
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme
- Salt and pepper, to taste
- 1 cup heavy cream
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
Instructions
- Heat olive oil in a skillet over medium heat. Add mushrooms, onions, and garlic. Sauté for 8–10 minutes until browned and fragrant.
- Transfer mixture to the slow cooker. Add vegetable broth, thyme, salt, and pepper. Stir to combine.
- Cover and cook on low for 6–8 hours or high for 3–4 hours until mushrooms are tender.
- Use an immersion blender to blend part of the soup for a creamy texture while keeping some chunks.
- Stir in heavy cream and butter. Taste and adjust seasoning as needed.
- Serve hot, garnished with extra herbs or a swirl of cream.
Notes
- For deeper flavor, use a mix of mushroom varieties like cremini and shiitake.
- Blend fully for a smoother soup or partially for a chunky texture.
- Soup can be made ahead and refrigerated for up to 4 days.
- Freeze without the cream, then stir it in after reheating.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 4g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 45mg
Keywords: slow cooker mushroom soup, creamy mushroom soup, vegetarian soup, easy mushroom soup, comfort food