Description

This Slow Cooker Mushroom Soup captures the wild, deep umami flavor of various mushrooms while creating a velvety texture. It transforms humble ingredients into a sophisticated bowl of comfort, perfect for chilly evenings.

Ingredients

Scale

16 oz Cremini Mushrooms
8 oz Shiitake Mushrooms
1 large Yellow Onio
4 cloves Fresh Garlic
4 cups Vegetable or Beef Broth
1 tablespoon Fresh Thyme
2 tablespoons Unsalted Butter
1/4 cup Dry Sherry or White Wine
1/2 cup Heavy Cream or Coconut Milk
Sea Salt and Black Pepper to taste

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Instructions

Clean the mushrooms with a damp cloth and slice the cremini and shiitake mushrooms evenly. Dice the onion and mince the garlic finely
Optional: In a large skillet over medium heat, melt the butter. Add the mushrooms and onions, sauté for about 5 to 7 minutes until they release their liquid and begin to brow
Deglaze the pan with dry sherry or white wine, scraping up any browned bits from the bottom. Let it reduce slightly
Transfer the mushroom and onion mixture into the slow cooker. Add minced garlic and fresh thyme
Pour in the broth and season with salt and pepper. Stir to combine
Cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours
About 30 minutes before serving, stir in the cream or coconut milk. For a thicker consistency, blend a portion of the soup and stir it back i
Taste and adjust seasoning if necessary before serving

Notes

Use a variety of mushrooms for the best flavor and avoid overcooking.

This soup can be made vegan by substituting the butter and cream.

Prep Time: 20 mins
Cook Time: 6 hours
Category: Dinner
Method: Slow Cooking
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 210 kcal
Sugar: 4g
Sodium: 580mg
Fat: 14g
Saturated Fat: 8g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 3g
Protein: 6g
Cholesterol: 35mg