Slow Cooker Cream of Mushroom Soup
User Reviews
5
Slow Cooker Cream of Mushroom Soup
Description
This slow cooker soup recipe begins by sautéing mushrooms, onions, and garlic in butter until tender, then adding fresh thyme, rosemary, Italian herbs, and red pepper flakes followed by a splash of red wine for depth. After seasoning, the mixture is transferred to a slow cooker along with a broth thickened with flour. The soup simmers on high or low heat for several hours, allowing flavors to meld and ingredients to soften.
In the final stage, a mixture of heavy cream and cornstarch is added to thicken the soup further, then cooked until smooth and velvety. An immersion blender can be used to partially puree the soup to achieve a creamy consistency with bits of mushroom remaining. The finished soup offers earthy mushroom taste balanced by aromatic herbs and a rich base from cream and butter.
Garnishing with fresh thyme and parsley enhances the herbal notes. This soup serves as a warming starter or light main course during cooler weather.
Ingredients
- 1/4 cup butter
- 5 cups mushrooms sliced
- 2 sweet onion sliced
- 4 cloves garlic minced
- 1 tablespoon thyme chopped, fresh
- 1 tablespoon rosemary chopped, fresh
- 1 teaspoon italian herb blend dried
- 1/4 teaspoon red pepper flakes
- 1/2 cup red wine
- 1/2 teaspoon salt or to taste
- 1/2 teaspoon black pepper or to taste
- 4 cups chicken broth or vegetable broth
- 1/4 cup all-purpose flour
- 1 cup heavy whipping cream
- 1/4 cup cornstarch
Garnish:
- thyme fresh
- parsley
Instructions
- Place a large skillet over medium-high heat and melt butter.
- Once melted, add the mushroom and cook for 5 minutes, stirring. Add onion and garlic and cook for another 4-5 minutes.
- Add fresh thyme and rosemary, Italian herbs, and red pepper flakes, cook stirring for 2 minutes.
- Add red wine, stir and cook for another minute.
- Add salt and pepper to taste.
- Transfer the mixture to the slow cooker.
- Combine 1 cup of chicken broth with 1/4 cup of flour and whisk to combine. Add the mixture to the slow cooker. Add the remaining 3 cups of broth. Stir everything.
- Cover and cook on HIGH for 2 to 2 1/2 hours or LOW for 3 to 4 hours.
- For a thicker texture: in a small bowl, whisk cream and cornstarch until smooth. During the last 30 minutes, stir the cream mixture into the soup until smooth. If using LOW heat, turn to HIGH. Cover and cook until thickened.
- If you like the texture of the soup as is, add the cream without mixing it with the cornstarch.
- Using an immersion blender, blend the soup until smooth, leaving some chunky mushroom parts.
- Garnish with fresh thyme and parsley and serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 191 kcal
% Daily Value*
| Calories | 191kcal | 10% |
| Carbohydrates | 22g | 7% |
| Protein | 5g | 10% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 1mg | 0% |
| Sodium | 888mg | 37% |
| Potassium | 589mg | 13% |
| Fiber | 2g | 8% |
| Sugar | 9g | 18% |
| Vitamin A | 515IU | 10% |
| Vitamin C | 19.8mg | 22% |
| Calcium | 97mg | 10% |
| Iron | 1.6mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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