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.
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
Instructions
- 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.