Crockpot Mushroom Soup

Picture the comforting aroma of earthy mushrooms mingling with fragrant thyme wafting through your home.

There’s something undeniably soothing about this Crockpot Mushroom Soup that makes it a favorite for chilly days.

It’s remarkably simple to prepare, yet delivers an indulgent, creamy experience that will warm your soul.

As the mushrooms slowly cook, their flavors meld into a rich, savory broth. Let’s bring this delightful dish to life together.

Kitchen Tools Required

• 1 Crockpot
• 1 Cutting board
• 1 Knife
• 1 Measuring cup
• 1 Wooden spoon

Ingredients

• 1 pound fresh mushrooms sliced
• 1 large onion chopped
• 3 cloves garlic minced
• 4 cups vegetable broth
• 1 cup heavy cream
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon thyme leaves
• 1/4 cup all-purpose flour

Cook & Prep Time

To efficiently manage your time when preparing and cooking Crockpot Mushroom Soup, you can follow this timeline:

1. Reading and Gathering Ingredients (10 minutes)
   • Spend a few minutes reading through the recipe to guarantee you understand each step.
   • Gather all the necessary ingredients and equipment listed in the recipe.
2. Prep Work (15 minutes)
   • 0:00 – 5:00 minutes: Slice 1 pound of fresh mushrooms.
   • 5:00 – 10:00 minutes: Chop 1 large onion.
   • 10:00 – 12:00 minutes: Mince 3 cloves of garlic.
   • 12:00 – 15:00 minutes: Measure out vegetable broth, heavy cream, olive oil, salt, black pepper, thyme leaves, and flour.
3. Cooking Activities (6 hours 30 minutes)
   • 15:00 – 25:00 minutes: Heat olive oil in a skillet over medium heat. Sauté onions and garlic until soft. Add mushrooms and cook until browned.
   • 25:00 – 30:00 minutes: Transfer sautéed mixture to the Crockpot and pour in vegetable broth. Stir in salt, black pepper, and thyme leaves.
   • 30:00 minutes onwards: Cover and cook on low for 6 hours.
   • 6:30 hours mark: Mix flour and heavy cream in a small bowl until smooth. Stir the cream mixture into the Crockpot and cook for an additional 20 minutes.
   • 6:50 hours mark: Turn off the Crockpot and let the soup rest for 10 minutes.
4. Serve and Enjoy (7:00 hours)
   • Serve the soup hot, and enjoy your meal.

Recipe Instructions

Heat olive oil in a skillet over medium heat.

Add onions and garlic to the skillet and sauté until soft.

Add sliced mushrooms to the skillet and cook until browned.

Transfer the sautéed mixture to the Crockpot.

Pour vegetable broth into the Crockpot.

Stir in salt, black pepper, and thyme leaves.

Cover and cook on low for 6 hours.

Mix flour and heavy cream in a small bowl until smooth.

Stir the cream mixture into the Crockpot and cook for an additional 20 minutes.

Turn off the Crockpot and let the soup rest for 10 minutes.

Serve hot and enjoy.

Serving Tips

• Crusty Bread: Pair the soup with a slice of warm, crusty bread to soak up the creamy broth.
• Side Salad: Serve alongside a fresh green salad for a balanced and invigorating meal.
• Grated Parmesan: Top with grated Parmesan cheese for an added layer of savory flavor.
• Fresh Herbs: Sprinkle with freshly chopped parsley or chives for a burst of color and freshness.
• Toasted Nuts: Add a sprinkle of toasted pine nuts or almonds for a crunchy texture contrast.

Storage

Store leftover Crockpot Mushroom Soup in an airtight container in the refrigerator for up to 3-4 days.

For longer storage, freeze in portions for up to 3 months.

Freezing

To freeze Crockpot Mushroom Soup, let it cool completely.

Then transfer it to airtight containers. Leave space for expansion and freeze for up to three months.

Thaw in the refrigerator before reheating.

Reheating

To reheat Crockpot Mushroom Soup, gently warm it on the stovetop over low heat.

Stir occasionally. Avoid boiling to maintain texture.

Alternatively, microwave in increments. Stir between each.

Final Thoughts

Making Crockpot Mushroom Soup is a straightforward process that rewards you with a hearty and flavorful dish.

Using a variety of mushrooms can enhance the depth of flavor.

If you prefer a creamier texture, blending a portion of the soup before adding the cream is a great option.

Remember to adjust the seasoning to suit your taste. Finally, garnish with fresh herbs for an added touch of freshness.

Enjoy your comforting bowl of mushroom soup!

Frequently Asked Questions

Can I Use Canned Mushrooms Instead of Fresh Ones?

You can substitute canned mushrooms for fresh ones. Drain them thoroughly before sautéing. Reduce the cook time slightly as canned mushrooms are pre-cooked. This adjustment will guarantee the soup’s texture and flavor remain balanced and delicious.

Is It Possible to Make This Soup Dairy-Free?

Yes, you can make it dairy-free. Replace heavy cream with coconut milk or almond milk in equal measure. Guarantee you whisk the substitute with flour until smooth before adding, maintaining the same cooking technique for consistency.

How Can I Make This Soup in Less Time?

To reduce cooking time, sauté ingredients, then simmer mushrooms, broth, and seasonings on the stovetop for 30 minutes. Blend for a smoother texture. Stir in cream or substitute, heat briefly, and serve immediately.

What Are Some Vegan Alternatives to the Heavy Cream?

You can substitute heavy cream with 1 cup of full-fat coconut milk for richness. Alternatively, blend 1 cup of soaked cashews with 1 cup of water until smooth for a creamy texture. Adjust salt to taste.

Can I Add Other Vegetables to This Soup?

Yes, you can add vegetables like carrots or celery. Dice 1 cup of each and sauté with onions. Guarantee uniform size for even cooking. Adjust seasoning after adding vegetables to maintain flavor balance. Enjoy experimenting!

Crockpot Mushroom Soup

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 6 hours hrs

Resting Time 10 minutes mins

Total Time 6 hours hrs 25 minutes mins

Course Soup

Cuisine American

Servings 6 servings

Equipment

• 1 Crockpot
• 1 Cutting board
• 1 Knife
• 1 measuring cup
• 1 Wooden spoon

Ingredients

  

1x2x3x

• 1 pound fresh mushrooms sliced
• 1 large onion chopped
• 3 cloves garlic minced
• 4 cups vegetable broth
• 1 cup heavy cream
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon thyme leaves
• 1/4 cup all-purpose flour

Instructions

 

• Heat olive oil in a skillet over medium heat.
• Add onions and garlic to the skillet and sauté until soft.
• Add sliced mushrooms to the skillet and cook until browned.
• Transfer the sautéed mixture to the Crockpot.
• Pour vegetable broth into the Crockpot.
• Stir in salt, black pepper, and thyme leaves.
• Cover and cook on low for 6 hours.
• Mix flour and heavy cream in a small bowl until smooth.
• Stir the cream mixture into the Crockpot and cook for an additional 20 minutes.
• Turn off the Crockpot and let the soup rest for 10 minutes.
• Serve hot and enjoy.

Notes

For a richer flavor, consider using a mix of mushroom varieties such as cremini, portobello, and shiitake. If you prefer a thicker soup, blend a portion of the cooked mushrooms and broth before adding the cream. Adjust seasoning to taste before serving, and garnish with fresh herbs if desired.

Tried this recipe?Let us know how it was!

Cynthia Weatherford

Cynthia Weatherford is a seasoned chef and culinary enthusiast who serves as the Recipe creator of Somonday. With decades of experience in the kitchen and a passion for exploring diverse cuisines, Cynthia brings a blend of creativity and technique to every dish. Known for transforming simple ingredients into show-stopping meals, Cynthia believes that cooking is an art form anyone can master. Dedicated to inspiring home cooks, Cynthia shares approachable recipes, pro tips, and culinary wisdom to make every meal memorable.