Cream Of Mushroom Soup Slow Cooker Recipe

Cream of mushroom soup is one of those timeless comfort foods that can instantly warm you up, whether it’s a chilly day or you just need something rich and creamy to satisfy your taste buds. Made from earthy mushrooms, velvety cream, and a blend of aromatic seasonings, this soup feels like a hug in a bowl. What makes it even better? Preparing it in a slow cooker! The slow-cooking method allows the ingredients to meld together over time, enriching the flavors and giving you a soup that’s impossibly smooth, savory, and satisfying. Plus, it’s so easy to throw everything in and let the slow cooker do the work.

If you’ve ever made cream of mushroom soup on the stove, you know it can take a little bit of attention-stirring, tasting, adjusting-but with a slow cooker, you can go about your day while it works its magic. Whether you’re enjoying it on its own, using it as a base for casseroles, or simply pairing it with crusty bread, this recipe is perfect for busy days when you want a homemade touch without the hassle.

Cream Of Mushroom Soup Slow Cooker Recipe

Ready to dive into a creamy, flavorful mushroom soup that will make everyone ask for seconds? This recipe gives you all the richness of a traditional cream of mushroom soup with minimal effort. Using a slow cooker, the ingredients gently cook over time, building depth of flavor that’s hard to replicate with quick stovetop methods.

Ingredients Needed

Here’s everything you’ll need to create this rich, creamy masterpiece:

• Mushrooms (fresh or a mix of button and cremini): Around 8 cups, chopped (fresh mushrooms give the best texture, but you can use frozen as well).
• Onion (medium): One, finely chopped-adds a layer of sweetness and depth.
• Garlic (cloves): 3-4 cloves, minced-garlic’s subtle heat is perfect for balancing the earthiness of the mushrooms.
• Vegetable or chicken broth: 4 cups-this serves as the liquid base of the soup.
• Heavy cream (or half-and-half): 1 cup-adds that luxurious, silky texture to the soup.
• Butter: 3 tablespoons-because everything’s better with butter, right?
• Flour: 3 tablespoons-used as a thickener to create that perfect creamy consistency.
• Salt and pepper: To taste-seasoning is crucial to bring out the best in your ingredients.
• Thyme: 1-2 teaspoons dried or a few sprigs fresh-gives a herbal depth that pairs wonderfully with the mushrooms.
• Bay leaves: 1 or 2-adds a subtle layer of complexity.
• Optional: Fresh parsley or chives for garnish-adds a pop of color and freshness.

Cooking Instructions

This couldn’t be easier-let the slow cooker do the hard work, and you can focus on other things:

1. Prep The Ingredients

   • Clean and slice the mushrooms. If you’re using a mix of mushrooms, you’ll get a wider variety of flavors and textures.
   • Chop the onion and garlic finely to ensure they cook down well.

2. Start The Soup Base

   • In a large pan on the stove, melt the butter over medium heat. Add the chopped onion and garlic, sautéing them until softened (about 5 minutes). This step deepens the flavors, so don’t rush it.
   • Stir in the flour and cook for 2 minutes. This forms the base for thickening the soup.

3. Slow Cooker Magic

   • Transfer the sautéed onions, garlic, and flour to the slow cooker. Add the sliced mushrooms, vegetable or chicken broth, thyme, bay leaves, salt, and pepper.
   • Cover and set your slow cooker to low for about 6 hours, or high for 3 hours. You want the mushrooms to break down and release their earthy flavor, but you don’t need to babysit it.

4. Blend For Creaminess (Optional)

   • Once the soup has cooked and the mushrooms are tender, use an immersion blender to blend the soup to your desired consistency. You can leave it chunky for a rustic feel, or blend it smooth for a silky, creamy texture. If you don’t have an immersion blender, carefully transfer batches of the soup to a regular blender, then return it to the slow cooker.

5. Finish With Cream

   • Stir in the heavy cream or half-and-half and let the soup cook for another 30 minutes on low to allow the flavors to marry.

6. Serve And Garnish

   • Once the soup is ready, remove the bay leaves and serve hot. Garnish with fresh parsley or chives for a pop of color and extra freshness.

Ingredient Insights

To elevate this recipe, understanding the key ingredients is essential:

• Mushrooms: The star of this soup! Mushrooms are packed with umami, which gives the soup that savory richness. You can experiment with different types of mushrooms-button mushrooms provide a mild flavor, while cremini mushrooms add an earthier depth. Shiitake or portobello mushrooms will bring a bolder flavor if you’re after something more intense.
• Cream: Heavy cream is what gives this soup its luxurious texture, but you can swap it for half-and-half for a slightly lighter option. If you want to cut calories, you can use milk or a plant-based cream, though the soup will be less rich.
• Thyme: This herb is a natural partner for mushrooms, adding a savory, slightly floral note. If fresh thyme isn’t available, dried thyme works just as well.
• Flour: Flour is used to thicken the soup. If you’re gluten-free, feel free to substitute with cornstarch or a gluten-free flour blend.

Expert Tips

• For Extra Richness: Use a combination of butter and olive oil for sautéing the onions and garlic. The butter adds richness, while olive oil keeps the flavors from being too heavy.
• Don’t Skip the Sautéing: While it might seem like an unnecessary step, sautéing the onions, garlic, and flour first really helps develop the flavors and ensures that the flour doesn’t taste raw.
• Adjust Consistency to Your Liking: After blending, if you find the soup too thick, just add more broth or water until you reach your desired consistency.
• Slow Cooker Size: Ensure your slow cooker is large enough for the ingredients. If you’re using a 4-quart slow cooker, the recipe as written will fit perfectly. If you’re using a larger one, you may need to adjust the amounts.
• Control the Seasoning: Taste your soup at the end and adjust the salt, pepper, or thyme. Since the slow cooker cooks over a long period, the flavors intensify, and you may need to balance the seasoning accordingly.

Recipe Variations

Feel free to get creative with this recipe! Here are a few variations to consider:

• Vegan Version: Use olive oil in place of butter, vegetable broth, and coconut cream or cashew cream for a rich, plant-based alternative.
• Cheesy Mushroom Soup: Add a handful of grated Parmesan or cheddar during the last 30 minutes of cooking to make the soup even more indulgent.
• Spicy Kick: For a little heat, stir in a pinch of cayenne pepper or a diced jalapeño along with the garlic and onions. A dash of hot sauce after blending can also add some zing.
• Herb Variations: Experiment with herbs like rosemary, sage, or oregano for a different flavor profile. Fresh herbs work best, but dried herbs can be used in smaller amounts.

Final Words

Making cream of mushroom soup in a slow cooker is not just about convenience; it’s about creating a truly decadent, flavor-packed dish without the fuss. The beauty of this recipe lies in its simplicity-just a handful of ingredients, a slow cooker, and some patience. The slow cooking process allows the flavors to develop fully, and the creamy texture makes it a true comfort food that’s perfect for any occasion.