Chunky Mushroom Soup Slow Cooker
Indulge in the comforting warmth of this Chunky Mushroom Soup made effortlessly in your slow cooker. Packed with tender slices of button and cremini mushrooms, sweet carrots, crunchy celery, and aromatic garlic, this hearty soup offers a rich, earthy flavor with every bite. A touch of heavy cream adds velvety smoothness, while a classic roux ensures a satisfying thickness. Simmered low and slow to perfection, the delicate blend of dried thyme and parsley elevates the soup to a cozy classic. Perfect for busy weeknights or an elegant starter, this easy slow cooker recipe requires minimal prep and pairs beautifully with fresh crusty bread. A must-try for mushroom lovers and soup enthusiasts alike!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams Button mushrooms (sliced)
- 250 grams Cremini mushrooms (sliced)
- 1 medium White onion (finely chopped)
- 2 medium Carrots (diced)
- 2 Celery stalks (diced)
- 3 Garlic cloves (minced)
- 4 cups Vegetable broth
- 3 tablespoons Unsalted butter
- 2 tablespoons All-purpose flour
- 1 cup Heavy cream
- 1 teaspoon Dried thyme
- 1 teaspoon Dried parsley
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 tablespoon Olive oil
Instructions
Heat olive oil in a large skillet over medium heat. Add the sliced button and cremini mushrooms. Sauté for about 5–7 minutes until mushrooms release most of their moisture and brown slightly. Transfer to the slow cooker.
In the same skillet, melt 3 tablespoons of butter. Add the chopped onion, garlic, carrots, and celery. Sauté for 5 minutes until softened and fragrant. Stir in the flour and cook for an additional minute to create a roux.
Slowly whisk in 1 cup of the vegetable broth to the roux, ensuring no lumps remain. Allow the mixture to thicken slightly, then transfer it to the slow cooker.
Add the remaining 3 cups of vegetable broth, dried thyme, dried parsley, salt, and pepper to the slow cooker. Gently stir to combine all ingredients.
Cover and cook on low heat for 5–6 hours, or until the vegetables are tender and flavors are well developed.
In the last 30 minutes of cooking, add the heavy cream to the slow cooker. Stir to blend it into the soup and let it warm through.
Taste and adjust seasonings as necessary. If a thicker consistency is preferred, use an immersion blender to blend a small portion of the soup directly in the slow cooker (leave the rest chunky).
Serve the soup hot, garnished with fresh parsley, and enjoy with crusty bread or a side salad.
Nutrition Facts
Calories |
1954 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 141.3 g | 181% | |
| Saturated Fat | 73.1 g | 366% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 333 mg | 111% | |
| Sodium | 4976 mg | 216% | |
| Total Carbohydrate | 128.3 g | 47% | |
| Dietary Fiber | 28.8 g | 103% | |
| Total Sugars | 43.7 g | ||
| Protein | 46.6 g | 93% | |
| Vitamin D | 1.9 mcg | 9% | |
| Calcium | 347 mg | 27% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 5228 mg | 111% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
