If there’s one dish that embodies the perfect combination of warmth, comfort, and rich flavors, it’s a creamy mushroom soup. Whether you’re in need of something to take the chill off on a cold day or just want to enjoy a bowl of velvety goodness, mushroom soup is always a winner. But, as much as we love it, making it from scratch can sometimes feel like a lot of work. That’s where the magic of the slow cooker comes in! Slow cooking not only makes the process so much easier, but it also deepens the flavors and creates a luxurious, creamy texture without much effort.
In this guide, we’re going to dive deep into a mushroom soup recipe that’s not only simple to make but incredibly delicious, too. Using your slow cooker, you can set it and forget it, allowing the ingredients to blend and develop over time. And with a variety of ingredients and tips for customization, you’ll be able to make it exactly how you like. Let’s get started!
Mushroom Soup Slow Cooker Recipe
This recipe is ideal for those days when you want a hands-off approach to cooking without sacrificing flavor. The slow cooker allows the mushrooms, onions, and herbs to meld together beautifully, creating a rich and satisfying bowl of soup. It’s perfect for a cozy meal at home, and it’s even great for meal prep throughout the week.
Ingredients Needed
- Mushrooms (fresh, preferably a mix of cremini, white, and portobello for depth of flavor)
- Yellow onion (adds sweetness and depth)
- Garlic (for that savory kick)
- Vegetable broth or chicken broth (for a savory base)
- Heavy cream (or coconut milk for a dairy-free option)
- Butter (adds richness)
- Olive oil (for sautéing the mushrooms)
- Thyme (fresh or dried, a wonderful herb to pair with mushrooms)
- Bay leaves (adds an earthy undertone)
- Salt and pepper (to taste)
- Flour or cornstarch (for thickening, optional)
- Parsley (for garnish)
Cooking Instructions
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Prep The Mushrooms
- Clean your mushrooms with a damp paper towel and slice them thinly. You can leave the skins on for a more rustic feel or peel them off if you prefer a smoother texture.
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Sauté The Onions And Garlic
- In a pan, heat a tablespoon of olive oil over medium heat. Add the onions and garlic, cooking them until the onions turn soft and translucent, about 5-7 minutes. This step really helps build that base flavor before they go into the slow cooker.
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Prepare The Slow Cooker
- Place your sautéed onions and garlic into the slow cooker along with the sliced mushrooms, thyme, bay leaves, vegetable broth, and a pinch of salt and pepper. Give it all a quick stir.
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Slow Cook
- Set your slow cooker on low and let it cook for 6-7 hours. If you’re in a rush, you can set it on high for 3-4 hours. The slow cooking process will help develop that deep, savory flavor.
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Blend The Soup
- Once the soup has finished cooking, remove the bay leaves. Use an immersion blender to puree the soup until smooth and creamy. If you don’t have an immersion blender, carefully transfer the soup to a regular blender in batches.
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Finish With Cream
- Stir in the heavy cream (or coconut milk) and butter to give the soup a silky, rich texture. You can adjust the seasoning with salt and pepper to taste.
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Serve And Garnish
- Ladle the soup into bowls and garnish with freshly chopped parsley for a pop of color and freshness.
Ingredient Insights
Mushrooms
Mushrooms are the star of this dish, and using a variety of types (like cremini, white, and portobello) will give the soup a richer, more complex flavor profile. Mushrooms also have a natural umami flavor, which adds depth and heartiness to the soup without the need for meat. They’re packed with antioxidants, vitamins, and fiber, making this a great option for a nutritious meal.
Onions & Garlic
Onions and garlic form the backbone of many great soups. Sautéing them before adding them to the slow cooker helps release their natural sugars, enhancing the sweetness and depth of the soup. Garlic adds an aromatic quality, making the soup more savory and flavorful.
Thyme & Bay Leaves
Herbs like thyme and bay leaves add layers of flavor that bring out the earthiness of the mushrooms. Thyme is delicate and slightly peppery, while bay leaves add a subtle floral and woodsy undertone that enriches the broth.
Cream
Heavy cream is what gives this soup its velvety, comforting texture. It adds a slight sweetness and richness that complements the mushrooms perfectly. If you’re looking for a dairy-free option, coconut milk works wonderfully, though it will give the soup a hint of coconut flavor, which some may love!
Broth
Choosing the right broth is crucial for the flavor base of your soup. Vegetable broth will give it a light, earthy taste, while chicken broth provides a deeper, more savory foundation. The broth serves as the canvas that carries all the flavors from the mushrooms, herbs, and cream.
Expert Tips
- Don’t Skip the Sautéing: Even though it may seem like an extra step, sautéing the onions and garlic before adding them to the slow cooker really enhances the flavor. The caramelization that occurs during this step adds sweetness and depth, creating a more complex soup.
- Adjust Consistency: If you prefer a thicker soup, add a little flour or cornstarch mixed with water to the slow cooker during the last hour of cooking. This will help thicken the broth without altering the flavor too much.
- Use Fresh Herbs: Fresh thyme gives a brighter, more pronounced flavor than dried. If you’re using dried herbs, halve the amount.
- Season Gradually: Since slow cooking can intensify flavors, taste your soup towards the end of cooking and adjust the salt and pepper to suit your preference.
- For a More Intense Mushroom Flavor: Roast the mushrooms before adding them to the slow cooker. Roasting intensifies their flavor and adds a little caramelization that enhances the soup’s overall depth.
Recipe Variations
- Dairy-Free Version: Replace the heavy cream with coconut milk or cashew cream for a dairy-free version. Both options will still provide a creamy texture, but coconut milk will add a slight tropical flavor, while cashew cream keeps the flavor more neutral.
- Add Protein: If you want a heartier soup, consider adding cooked chicken, turkey, or even crumbled bacon during the last hour of cooking. For a vegetarian option, try adding cooked lentils or chickpeas for extra protein.
- Add Root Vegetables: For a more filling soup, throw in a few diced potatoes or carrots to the slow cooker. These will cook down to add both texture and sweetness to the soup.
- Herb Variations: Try experimenting with rosemary, sage, or marjoram in place of thyme. Each will bring a slightly different flavor but still complement the earthy mushrooms wonderfully.
- Add Wine: For an extra layer of complexity, deglaze the sauté pan with a splash of white wine before adding the mushrooms to the slow cooker. The wine will infuse the soup with a deeper flavor.
Final Words
Mushroom soup is one of those timeless dishes that never goes out of style, and when made in the slow cooker, it becomes even more effortless and satisfying. Whether you’re serving it as a starter, a light lunch, or a comforting dinner, this soup is bound to impress with its rich flavors and creamy texture.
By following this recipe, you’ll not only enjoy a deliciously comforting meal but also have the freedom to experiment and make it your own. You can swap out ingredients, add extras, or even adjust the thickness to suit your personal preferences. The slow cooker makes it a perfect choice for busy days, allowing you to spend less time in the kitchen and more time enjoying the fruits of your labor.
FAQs
What Ingredients Do I Need For A Mushroom Soup Slow Cooker Recipe?
For a basic mushroom soup slow cooker recipe, you’ll need fresh mushrooms, onions, garlic, vegetable or chicken broth, heavy cream or milk, butter, flour (for thickening), salt, pepper, and optional herbs like thyme or parsley. You can also add potatoes or carrots for added texture and flavor.
Can I Use Dried Mushrooms In A Mushroom Soup Slow Cooker Recipe?
Yes, you can use dried mushrooms. However, you’ll need to rehydrate them in warm water before adding them to the slow cooker. This will help them regain their texture and flavor. You may also want to use the mushroom-soaking liquid as part of the broth for enhanced taste.
How Long Does It Take To Cook Mushroom Soup In A Slow Cooker?
Typically, mushroom soup takes 4-6 hours on the low setting or 2-3 hours on the high setting in a slow cooker. For best results, cook on low to allow the flavors to develop more fully.
Should I Sauté The Mushrooms Before Adding Them To The Slow Cooker?
While sautéing the mushrooms beforehand is optional, it can help bring out their flavor and reduce excess moisture. If you’re looking for a richer taste, consider sautéing them in butter or oil before adding them to the slow cooker.
Can I Make Mushroom Soup In A Slow Cooker Without Cream?
Yes, you can make a dairy-free version of mushroom soup by omitting the cream. Instead, you can use coconut milk, almond milk, or a non-dairy cream substitute. For a richer texture, you can use pureed cauliflower or potatoes.
What Type Of Mushrooms Are Best For Slow Cooker Mushroom Soup?
Cremini mushrooms (also known as baby bella), white button mushrooms, or a combination of both are commonly used in mushroom soup. You can also try using wild mushrooms like shiitake, portobello, or oyster mushrooms for a more complex flavor.
Can I Freeze Mushroom Soup Made In The Slow Cooker?
Yes, you can freeze mushroom soup. However, keep in mind that the texture of the soup may change after freezing due to the mushrooms and cream. To freeze, allow the soup to cool completely, then transfer it to an airtight container. It should last for up to 3 months in the freezer.
How Can I Thicken Mushroom Soup Made In The Slow Cooker?
If your mushroom soup is too thin, you can thicken it by blending part of the soup using an immersion blender or regular blender. Alternatively, you can add a slurry of flour or cornstarch mixed with water, or cook it uncovered in the slow cooker for the last 30 minutes to allow it to thicken naturally.
Can I Add Other Vegetables To The Mushroom Soup In The Slow Cooker?
Absolutely! You can add vegetables like carrots, celery, leeks, or potatoes for added flavor and texture. Just make sure to chop them into uniform pieces so they cook evenly with the mushrooms.
Is It Necessary To Use Flour To Thicken Mushroom Soup In The Slow Cooker?
No, it’s not essential to use flour. You can thicken your mushroom soup without flour by blending the soup, adding a starchy vegetable like potatoes, or using a thickening agent like cornstarch or arrowroot powder. Flour is just one option for achieving a creamy texture.