This creamy and savory Slow Cooker Cream of Mushroom Soup is prepared using mushrooms, onion, butter, chicken broth, and heavy cream. This cozy cream of mushroom soup recipe makes a comforting dinner or side dish that takes about 6 hours and 10 minutes to prepare and can serve up to 4 people.

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Recipe Ingredients

• 8 ounces (225 g) of sliced mushrooms
• 1/4 cup (40 g) of chopped onion
• 2 tbsp of butter
• 1 quart (950 ml) of chicken broth
• 1/2 cup (120 ml) of heavy cream
• 1/2 cup (115 g) of light sour cream
• Salt, to taste
• Black pepper, to taste
• Cornstarch, optional

How To Make Slow Cooker Easy Cream of Mushroom Soup

1. Sauté the Vegetables: Melt 2 tbsp of butter in a large, heavy skillet over medium heat. Add 8 ounces of sliced mushrooms and 1/4 cup of chopped onion. Cook until the mushrooms are soft and slightly browned, which should take about 5-7 minutes.
2. Transfer and Cook: Move the sautéed mushrooms and onions to the slow cooker. Pour in 1 quart of chicken broth, making sure the vegetables are fully covered. Cover and cook on low for 5-6 hours, allowing the flavors to develop and meld.
3. Purée the Vegetables: When the cooking time is up, use a slotted spoon to remove the cooked mushrooms and onions from the slow cooker. Place them in a blender or food processor with enough broth to blend smoothly. Purée until completely smooth.
4. Combine and Stir: Pour the puréed mixture back into the slow cooker. Use a rubber spatula to scrape in all of the purée. Stir in 1/2 cup of heavy cream and 1/2 cup of light sour cream until fully incorporated.
5. Season and Thicken: Season with salt and black pepper to taste. If you prefer a thicker consistency, mix a little cornstarch with cold water and stir it into the soup. Cook on low for an additional 15-20 minutes to thicken, then serve warm.

Recipe Tips

• For added flavor, sauté 2 cloves of minced garlic with the mushrooms and onions to give the soup a rich, aromatic depth that pairs perfectly with the creamy base.
• If you prefer a richer texture, replace half of the chicken broth with vegetable broth to create a deeper, savory flavor profile without altering the cooking process or timing.
• To make this soup dairy-free, use unsweetened coconut milk or cashew cream instead of heavy cream and sour cream for a similar creamy consistency without losing the delicious flavor.
• Add 1/4 cup of white wine when sautéing the mushrooms for a subtle, tangy note that enhances the earthy flavors and complements the creamy soup beautifully.

Recipe FAQs and Variations

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