Description
This Slow Cooker Cream of Mushroom Soup is rich, comforting, and packed with tender mushrooms and a creamy broth. Let your slow cooker do all the work while you enjoy the deep, earthy flavors that develop throughout the day.
Ingredients
Scale
- 16 ounces cremini mushrooms, sliced
- 8 ounces white button mushrooms, sliced
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 2 tablespoons unsalted butter
- 4 cups vegetable broth
- 1 cup heavy cream
- 2 tablespoons all-purpose flour
- 1 teaspoon fresh thyme, chopped
- Salt and pepper to taste
- 1 tablespoon olive oil
Instructions
- If your slow cooker has a sauté function, use it to melt butter and olive oil. Otherwise, sauté in a skillet on the stove.
- Add mushrooms and onions and cook until browned. Stir in garlic and cook for 1 more minute.
- Transfer mixture to the slow cooker. Sprinkle flour and mix well.
- Add vegetable broth and thyme. Stir to combine, cover, and cook on low for 6-7 hours or high for 3-4 hours.
- Stir in the heavy cream during the last 30 minutes of cooking and leave uncovered.
- Season with salt and pepper to taste. Optional: add a splash of lemon juice for brightness.
- Serve warm, garnished with extra thyme or a swirl of cream if desired.
Notes
- Brown the mushrooms before slow cooking for richer flavor.
- Use a mix of mushrooms for more depth.
- Add a parmesan rind while cooking for extra umami.
- To make it vegan, swap cream and butter for coconut cream and olive oil.
Nutrition
- Serving Size: 1 bowl
- Calories: 210
- Sugar: 3g
- Sodium: 640mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg
Keywords: slow cooker mushroom soup, creamy mushroom soup, vegetarian soup, crockpot cream of mushroom, comfort food