Crockpot Creamy Mushroom Soup Recipe

Crockpot Creamy Mushroom Soup is a warm, comforting dish that’s packed with earthy mushroom flavor and a rich, creamy texture. This recipe is perfect for busy days since the crockpot does all the work. Whether served as a starter or paired with a crusty loaf of bread for a cozy dinner, this homemade soup is both satisfying and simple to make.

History of Creamy Mushroom Soup

Cream of mushroom soup has been a culinary staple since the early 20th century, popularized by canned versions that became a convenient base for casseroles and other dishes. Homemade versions, like this crockpot recipe, focus on fresh ingredients and elevate the classic soup to a flavorful and wholesome dish.

Why Crockpot Creamy Mushroom Soup?

• Effortless Cooking: The crockpot does all the work while you go about your day.
• Rich and Flavorful: Made with fresh mushrooms, herbs, and cream for a deep, savory taste.
• Versatile: Enjoy it as a main dish, side, or base for other recipes.
• Perfect for Meal Prep: Leftovers reheat beautifully and taste even better the next day.

What is Creamy Mushroom Soup Made of?

This soup includes:

• Fresh Mushrooms: A mix of cremini, white button, or shiitake mushrooms for depth of flavor.
• Aromatics: Garlic and onion to enhance the earthy mushroom taste.
• Broth: Chicken or vegetable broth as the soup’s base.
• Cream: Heavy cream or half-and-half for a luxurious texture.
• Herbs: Thyme and parsley for a fresh, herby finish.

What to Have with Creamy Mushroom Soup

Serve this dish with:

• Bread: Crusty bread, garlic bread, or dinner rolls for dipping.
• Salad: A fresh green salad or Caesar salad complements the richness.
• Cheese: A sprinkle of Parmesan or Gruyère on top enhances the flavor.

Is Creamy Mushroom Soup Healthy?

Creamy Mushroom Soup can be indulgent due to the cream and butter, but it’s also packed with nutrients from mushrooms, which are low in calories and high in vitamins and antioxidants. To make it lighter, you can use milk or a non-dairy alternative instead of heavy cream.

Kitchen Equipment

• Crockpot or slow cooker
• Knife and cutting board
• Measuring cups and spoons
• Blender or immersion blender (optional for a smooth texture)

Ingredients

• 2 tbsp butter or olive oil
• 1 medium onion (diced)
• 3 garlic cloves (minced)
• 1 lb fresh mushrooms (sliced, use a mix of cremini, button, or shiitake)
• 4 cups chicken or vegetable broth
• 1 cup heavy cream (or half-and-half for a lighter option)
• 1/2 tsp dried thyme (or 1 tsp fresh thyme leaves)
• 1/2 tsp salt (or to taste)
• 1/4 tsp black pepper (or to taste)
• Optional: 1 tbsp cornstarch mixed with 2 tbsp water (for thickening)
• Optional garnish: Chopped parsley or croutons

Directions:

Step 1: Prepare the Ingredients

• Slice the mushrooms, dice the onion, and mince the garlic.

Step 2: Sauté the Aromatics (Optional)

• For extra flavor, heat the butter or olive oil in a skillet over medium heat.
• Sauté the onion for 3-4 minutes until softened.
• Add the garlic and cook for 1 minute until fragrant.
• Transfer the sautéed mixture to the crockpot.

Step 3: Add Ingredients to Crockpot

• Add the mushrooms, broth, thyme, salt, and pepper to the crockpot.
• Stir to combine.

Step 4: Cook the Soup

• Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours until the mushrooms are tender.

Step 5: Blend (Optional)

• For a smoother texture, use an immersion blender to puree part or all of the soup. (Alternatively, transfer a portion to a blender and return to the crockpot.)

Step 6: Add the Cream

• Stir in the heavy cream and let the soup heat through for another 10-15 minutes on LOW.
• If you prefer a thicker soup, add the cornstarch slurry and stir until the soup thickens.

Step 7: Serve

• Ladle the soup into bowls, garnish with chopped parsley or croutons, and serve warm with bread or crackers.

Tips

• Use a Mix of Mushrooms: Different types of mushrooms add layers of flavor.
• Skip the Cream: For a dairy-free version, use coconut milk or unsweetened almond milk.
• Make It Thicker: Add a potato to the crockpot during cooking and blend it for a natural thickener.
• Boost Flavor: Add a splash of white wine or sherry for extra depth.
• Storage: Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.

Conclusion

This Crockpot Creamy Mushroom Soup is the perfect cozy meal for any occasion. With its rich, earthy flavors and creamy texture, it’s comforting, satisfying, and incredibly easy to make. Whether you’re enjoying it as a main dish or serving it as a starter, this soup is sure to become a favorite. Pair it with crusty bread or a fresh salad for a complete meal.

Crockpot Creamy Mushroom Soup Recipe

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Crockpot Creamy Mushroom Soup is a warm, comforting dish that’s packed with earthy mushroom flavor and a rich, creamy texture. This recipe is perfect for busy days since the crockpot does all the work. Whether served as a starter or paired with a crusty loaf of bread for a cozy dinner, this homemade soup is both satisfying and simple to make.

Prep Time 10 minutes mins

Cook Time 7 hours hrs

Total Time 7 hours hrs 10 minutes mins

• 2 tbsp butter or olive oil
• 1 medium onion (diced)
• 3 garlic cloves (minced)
• 1 lb fresh mushrooms (sliced, use a mix of cremini, button, or shiitake)
• 4 cups chicken or vegetable broth
• 1 cup heavy cream (or half-and-half for a lighter option)
• 1/2 tsp dried thyme (or 1 tsp fresh thyme leaves)
• 1/2 tsp salt (or to taste)
• 1/4 tsp black pepper (or to taste)
• Optional: 1 tbsp cornstarch mixed with 2 tbsp water (for thickening)
• Optional garnish: Chopped parsley or croutons

• Slice the mushrooms, dice the onion, and mince the garlic.

• For extra flavor, heat the butter or olive oil in a skillet over medium heat.

• Sauté the onion for 3-4 minutes until softened.

• Add the garlic and cook for 1 minute until fragrant.

• Transfer the sautéed mixture to the crockpot.

• Add the mushrooms, broth, thyme, salt, and pepper to the crockpot.

• Stir to combine.

• Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours until the mushrooms are tender.

• For a smoother texture, use an immersion blender to puree part or all of the soup. (Alternatively, transfer a portion to a blender and return to the crockpot.)

• Stir in the heavy cream and let the soup heat through for another 10-15 minutes on LOW.

• If you prefer a thicker soup, add the cornstarch slurry and stir until the soup thickens.

• Ladle the soup into bowls, garnish with chopped parsley or croutons, and serve warm with bread or crackers.