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Slow Cooker Mushroom Soup
Kathie Clane

Slow Cooker Mushroom Soup

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 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Course: Uncategorized
Cuisine: American
Calories: 304
Ingredients Method Notes

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

Method
 

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