Servings
Font
Back
Slow Cooker Cream of Mushroom Soup
5 from 15 votes

Slow Cooker Cream of Mushroom Soup

Slow Cooker Cream of Mushroom Soup uses a combination of various mushrooms, onions, garlic, and fresh herbs cooked slowly with red wine and broth. The soup is thickened with flour, cream, and cornstarch for a smooth and creamy texture. The slow cooking method ensures a deep mushroom flavor and tender vegetables, resulting in a comforting, rich soup often garnished with fresh herbs.

Prep Time
30 mins
Cook Time
2 hrs 30 mins
Total Time
3 hrs
Servings: 6 servings
Calories: 191 kcal
Course: Soup
Cuisine: American

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

    Cup of Yum
  1. Place a large skillet over medium-high heat and melt butter.
  2. Once melted, add the mushroom and cook for 5 minutes, stirring. Add onion and garlic and cook for another 4-5 minutes.
  3. Add fresh thyme and rosemary, Italian herbs, and red pepper flakes, cook stirring for 2 minutes.
  4. Add red wine, stir and cook for another minute.
  5. Add salt and pepper to taste.
  6. Transfer the mixture to the slow cooker.
  7. 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.
  8. Cover and cook on HIGH for 2 to 2 1/2 hours or LOW for 3 to 4 hours.
  9. 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.
  10. If you like the texture of the soup as is, add the cream without mixing it with the cornstarch.
  11. Using an immersion blender, blend the soup until smooth, leaving some chunky mushroom parts.
  12. Garnish with fresh thyme and parsley and serve.

Nutrition Information

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%)

Nutrition Facts

Serving: 6 servings

Amount Per Serving

Calories 191

% 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.