Go Back
+ servings
Slow Cooker Cream of Mushroom Soup
Print

Slow Cooker Cream of Mushroom Soup

Slow Cooker Cream of Mushroom Soup is something you can prepare hands off! Make tons of dishes out of this easy recipe for the whole family!
Course Soup
Cuisine American
Keyword Slow Cooker Cream of Mushroom Soup
Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Total Time 3 hours
Servings 6 servings
Calories 191kcal
Author Catalina Castravet

Ingredients

  • 1/4 cup butter
  • 5 cups mushrooms sliced
  • 2 sweet onions sliced
  • 4 cloves garlic minced
  • 1 tablespoon fresh thyme chopped
  • 1 tablespoon fresh rosemary chopped
  • 1 teaspoon dried Italian herbs
  • 1/4 teaspoon red pepper flakes
  • 1/2 cup red wine
  • 1/2 teaspoon salt or to taste
  • 1/2 teaspoon 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:

  • Fresh thyme
  • 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

Calories: 191kcal | Carbohydrates: 22g | Protein: 5g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 888mg | Potassium: 589mg | Fiber: 2g | Sugar: 9g | Vitamin A: 515IU | Vitamin C: 19.8mg | Calcium: 97mg | Iron: 1.6mg