Description
This slow cooker creamy mushroom soup is rich, comforting, and deeply flavorful, made with cremini mushrooms, herbs, and a splash of cream. It’s an easy, cozy meal perfect for chilly days and reheats beautifully for leftovers.
Ingredients
- 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
Instructions
- Heat olive oil in a skillet over medium heat.
- Sauté onion for 4 minutes until softened, then add garlic and cook for 30 seconds.
- Add mushrooms and cook 6–8 minutes until browned and moisture is released.
- Stir in flour and cook for 1 minute to remove raw taste.
- Transfer mixture to the slow cooker. Add vegetable broth, chicken broth, salt, pepper, thyme, rosemary, and bay leaf. Stir to combine.
- Cover and cook on low for 6–7 hours or high for 3–4 hours.
- Remove bay leaf. Blend soup with an immersion blender until smooth or to desired texture.
- Stir in almond milk and heavy cream. Cover and cook an additional 15–20 minutes.
- Taste and adjust seasoning. Garnish with fresh parsley and serve.
Notes
- For dairy-free, replace heavy cream with full-fat coconut milk or additional almond milk.
- Add a splash of soy sauce for extra umami depth.
- Blend partially for a chunkier texture if preferred.
- Stir in baby spinach at the end for added greens.
- Prep Time: 15 minutes
- Cook Time: 6–7 hours (low) or 3–4 hours (high)
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 190
- Sugar: 4g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 20mg
