Coming home to the aroma of this slow cooker mushroom soup is pure bliss. The long, gentle cooking extracts every bit of flavor from the mushrooms, creating a soup that's deeply savory and incredibly satisfying.
While you can skip the browning step, taking 10 minutes to sauté the mushrooms first adds another layer of depth. Either way, you'll have restaurant-quality soup with minimal effort.
Slow Cooker Tips
- Low and slow: Best flavor development
- Don't peek: Every peek adds 20 minutes
- Add cream last: Prevents curdling
- Blend at end: For desired texture
Time Options
- Low: 6-8 hours
- High: 3-4 hours
- Add cream last 30 minutes
- Keep warm up to 2 hours
Serving Suggestions
- Fresh parsley
- Warm crusty bread
- Grilled cheese sandwiches
- Weeknight dinner
Slow Cooker Mushroom Soup
Set and forget mushroom perfection.
Nutrition per serving
205Calories
6gProtein
16gCarbs
14gFat
3gFiber
5gSugar
Ingredients
Instructions
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Optional: Sauté mushrooms. For deeper flavor, melt butter in a skillet. Sauté mushrooms until golden, 10 minutes. Add to slow cooker.
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Combine ingredients. Add mushrooms (sautéed or raw), onion, garlic, broth, thyme, and bay leaf to slow cooker.
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Slow cook. Cover and cook on Low for 6-8 hours or High for 3-4 hours.
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Finish. Remove bay leaf and thyme stems. Blend to desired texture. Stir in cream and butter if not already added. Season with salt and pepper. Serve with parsley.
Recipe Notes
- Skip the sauté: Still delicious, slightly less depth.
- Vegan: Use olive oil and coconut cream.
- Add potatoes: Dice 2 potatoes for heartier soup.
- Storage: Refrigerate 5 days. Freezes well without cream.
