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
Deeply flavored mushroom soup that cooks while you're away. Set it and forget it comfort.
Nutrition per serving
205 Calories
6g Protein
16g Carbs
14g Fat
3g Fiber
Ingredients
Instructions
- . Optionally sauté mushrooms for extra flavor.
- . Add all ingredients to slow cooker.
- . Cook on low 6-8 hours.
- . Blend. Add cream. Serve.
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.