Description
This Crockpot Mushroom Soup is rich, creamy, and full of earthy mushroom flavor. Fresh mushrooms, onions, garlic, and herbs simmer slowly in a savory broth before being blended into velvety perfection an easy, comforting soup that tastes gourmet with minimal effort.
Ingredients
1 1/2 lbs fresh mushrooms (cremini, baby bella, or white), sliced
1 small onion, diced
3 cloves garlic, minced
4 cups chicken or vegetable broth
1 cup heavy cream or half-and-half
2 tbsp butter
2 tbsp olive oil
1/4 cup all-purpose flour (or cornstarch for gluten-free)
1 tsp dried thyme
1/2 tsp dried rosemary
Salt and black pepper to taste
1/2 cup grated Parmesan cheese (optional)
Fresh parsley, for garnish
Instructions
1. Heat olive oil and butter in a skillet over medium heat. Add onions and garlic; sauté until fragrant.
2. Add mushrooms and cook until they release moisture and start to brown, about 5 minutes.
3. Transfer the mushroom mixture to the crockpot.
4. Add broth, thyme, rosemary, salt, and pepper. Stir to combine.
5. Cover and cook on LOW for 6 hours or HIGH for 3 hours.
6. In a small bowl, whisk flour into cream until smooth. Stir into the crockpot.
7. Cook another 30 minutes on HIGH until thickened and creamy.
8. For a smooth soup, use an immersion blender to blend part or all of the soup.
9. Stir in Parmesan if using, adjust seasoning, and garnish with parsley.
Notes
For a dairy-free version, use coconut milk instead of cream.
Add a splash of sherry or white wine while sautéing mushrooms for richer flavor.
Blend fully for a silky soup, or leave chunky for texture.
Delicious served with crusty bread or over rice.
- Prep Time: 15 mins
- Cook Time: 6 hrs 30 mins
- Category: Soup / Comfort Food
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 280
Keywords: crockpot mushroom soup, creamy mushroom soup, slow cooker soup, vegetarian soup