This slow cooker creamy mushroom soup is rich, comforting, and deeply flavorful, with a silky texture that feels indulgent while still being made from simple, wholesome ingredients. It’s the kind of cozy soup that fills your kitchen with an incredible aroma and makes a perfect meal on a chilly evening, especially when paired with a fresh salad or crusty bread.

Why You’ll Love This Recipe

It’s made in the slow cooker, so the hands-on time is minimal
The flavor is deep and savory thanks to slowly cooked mushrooms and herbs
It’s naturally comforting and creamy without being heavy
Mushrooms are packed with nutrients, making this soup both delicious and nourishing
It reheats beautifully, making it great for meal prep

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 tablespoons olive oil
2 pounds cremini mushrooms, cleaned and sliced
1 medium yellow onion, finely diced
4 cloves garlic, minced
3 tablespoons all-purpose flour
4 cups low-sodium vegetable broth
1 cup low-sodium chicken broth
1 teaspoon sea salt
1/2 teaspoon ground black pepper
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
1 bay leaf
1 cup unsweetened plain almond milk
1/2 cup heavy cream
2 tablespoons fresh parsley, finely chopped

Directions

Heat the olive oil in a large skillet over medium heat.
Add the diced onion and cook for about 4 minutes, until softened and translucent.
Stir in the garlic and cook for 30 seconds, just until fragrant.
Add the sliced mushrooms and cook for 6–8 minutes, stirring occasionally, until they release their moisture and begin to brown.
Sprinkle the flour evenly over the mushroom mixture and stir well to coat everything. Cook for 1 minute to remove the raw flour taste.
Transfer the mushroom mixture to the slow cooker.
Pour in the vegetable broth and chicken broth, then add salt, pepper, thyme, rosemary, and the bay leaf. Stir gently to combine.
Cover and cook on low for 6–7 hours or on high for 3–4 hours.
Remove the bay leaf. Using an immersion blender, blend the soup until smooth and creamy, or leave some texture if you prefer.
Stir in the almond milk and heavy cream, then cover and cook for an additional 15–20 minutes.
Taste and adjust seasoning if needed. Sprinkle with fresh parsley before serving.

Servings and timing

Servings: 6
Prep time: 15 minutes
Cook time: 6–7 hours on low or 3–4 hours on high
Total time: approximately 6½–7½ hours

Variations

For a dairy-free version, replace the heavy cream with extra almond milk or full-fat coconut milk
Add a splash of soy sauce or tamari for deeper umami flavor
Stir in a handful of baby spinach at the end for added greens
Leave the soup partially blended for a more rustic, chunky texture

Storage/Reheating

Store leftover soup in an airtight container in the refrigerator for up to 4 days.
For longer storage, freeze in freezer-safe containers for up to 2 months.
Reheat gently on the stovetop over medium-low heat, stirring occasionally, or microwave in short intervals until heated through. Add a splash of broth or milk if the soup thickens too much.

FAQs

Can I use different types of mushrooms?

Yes, a mix of cremini, button, shiitake, or portobello mushrooms works very well and adds depth of flavor.

Can I make this soup vegan?

Yes, use only vegetable broth and replace the heavy cream with plant-based cream or coconut milk.

Do I need to sauté the mushrooms first?

Sautéing adds much more flavor, but if you’re short on time, you can add everything directly to the slow cooker.

Can I make this soup on the stovetop instead?

Yes, simmer everything in a large pot over low heat for about 40–45 minutes, then blend and add the cream.

Is this soup gluten-free?

To make it gluten-free, replace the flour with cornstarch or a gluten-free flour blend.

How can I make the soup thicker?

Blend more of the soup or add an extra tablespoon of flour during the sautéing step.

Can I add protein to this soup?

Cooked shredded chicken or white beans can be added near the end for extra protein.

What can I serve with this soup?

It pairs well with a green salad, roasted vegetables, or warm bread.

Can I freeze this soup?

Yes, let it cool completely before freezing, and thaw overnight in the refrigerator before reheating.

Will the soup taste too earthy?

The herbs, garlic, and cream balance the earthiness of the mushrooms, creating a smooth and well-rounded flavor.

Conclusion

Slow cooker creamy mushroom soup is a comforting, flavorful dish that’s easy to prepare and perfect for cozy nights. With its rich texture, nourishing ingredients, and simple preparation, it’s a recipe you’ll come back to again and again, especially if you’re a true mushroom lover.