Slow Cooker Mushroom Soup

Kathie Clane

A creamy, hearty slow cooker mushroom soup perfect for cozy meals, made with simple ingredients for a rich flavor.

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Prep Time 15

Cook Time 4

Total Time 4 15

Course Mushroom soup recipes

Cuisine American

Servings 6 servings

Calories 304 kcal

Ingredients

1 lb mixed mushrooms sliced
1 medium onion diced
3 cloves garlic minced
4 cups vegetable or chicken broth
1 tsp thyme dried or fresh
1 bay leaf
1 cup heavy cream or dairy-free alternative
Salt and pepper to taste
2 tbsp olive oil or butter for sautéing

Instructions

In a skillet, heat the olive oil or butter over medium heat. Add onions and garlic, cooking until softened (about 3-5 minutes).
Transfer the onions and garlic to the slow cooker. Add mushrooms, broth, thyme, bay leaf, salt, and pepper.
Stir well, cover, and cook on low for 4-6 hours.
After cooking, remove the bay leaf.
Stir in the heavy cream (or dairy-free alternative), and blend the soup with an immersion blender for a smoother texture (optional).
Taste and adjust seasonings as needed. Serve hot with crusty bread.

Notes

For a more indulgent flavor, garnish with freshly chopped parsley, a drizzle of cream, or a sprinkle of parmesan cheese.

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