Slow Cooker Mushroom Soup

For a simple and satisfying soup the whole family will love, this Slow Cooker Mushroom Soup is the one to try. It’s hearty, creamy and delicious. Make some soon and enjoy!

 

I love using my slow cooker/crock pot during the year. It’s great in the wintertime for some hearty and wholesome meals as well as the summertime when the house is hot and you don’t want to make it any hotter by putting on the oven. 

You grab your trusty slow cooker, dust it off and throw in some good ingredients for a wonderful meal!

This soup is just that, a wholesome and hearty meal in itself. I serve this with a side salad and my kids favorite dressing along with a nice crusty bread.

Everyone is happy and I sure am with no big cleanup.

I prepare this at the beginning of the day. After sauteing the mushrooms, the cutting board and pan are in the dishwasher along with just a few other utensils and I’m done with dinner.

When working from home, the smells in the house are incredibly delish.

When everyone gets home, I always hear, “The house smells so good” That’s always nice to hear.

By the way,  I like using the slow cooker liners for even less cleanup. When done with serving. Wait until the slow cooker has cooled off. I just pull the liner out and there’s nothing to scrub out. Just a little rinse of the main bowl and done.

Whatever is  leftover, it can be poured into a bowl or plastic container for the next day. 

I bet everyone in your house will love this like we do. I never thought my son would enjoy this soup since he’s not fond of mushrooms. But, happily he does. Very much!

By the way, this soup is good for potluck dinners too. You can serve right from the slow cooker with a ladle. Enjoy the deliciousness!

Slow Cooker Mushroom Soup

Yields: about 6 servings

 

Ingredients:

• 1 large white onion diced
• 1 package white button mushrooms (10 oz sliced)
• 10 stalks fresh thyme, leaves removed, or use less
• 1 tsp of vegetable base, such as “Better than Bullion” or  2 vegetable bullion cubes
• 1 tbsp cornstarch
• 2 cup water
• 1 cup heavy cream
• 1 dried bay leaf
• 1/2 tsp kosher or sea salt, more to taste when soup is finished
• 1/2 tsp ground pepper, more to taste when soup is finished
• fresh parsley and scallions for garnish, this is optional

 

 

 

 

 

All done!

 

Directions:

1. Wash and de-stem the mushrooms.  Save the stems for later.
2. Slice the mushroom caps and saute them for roughly 3-5 mins or until tender.
3. While the caps are sauteing, dice the stems and onion together.
4. Once the caps are done, add them to the slow cooker. (This is the one I recently got and love it!) Add the stems and onions as well.
5. While those are sauteing, prepare the fresh thyme and rosemary. Dice the rosemary leaves, so they are same size as the thyme leaf.
6. Add the rosemary and thyme mix to the slow cooker.
7. Mix the vegetable base and water together in a bowl and add to the slow cooker.
8. Next pour in the cornstarch, salt, pepper,  bay leaf and heavy cream.
9. Stir all ingredients together and seal the lid.
10. Set slow cooker to high for 4 hours or low for 8 hours.
11. Once done, stir, taste and add salt and pepper if needed. Remove bay leaf.  Enjoy!