Slow Cooker Mushroom Soup
This velvety, smooth Slow-Cooker Mushroom Soup is a hearty meal loaded with mushrooms, garlic, and herbs. It is served with golden garlic butter herbed toasts to soak up every flavorful spoonful.
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If you love mushroom soups, try my Hungarian Mushroom Soup for a flavorful twist on this classic. My Creamy Pumpkin & Mushroom Risotto recipe is another one for mushroom lovers to try.
Want more slow cooker recipes to make your meal planning simpler? Try my 3-Ingredient Slow Cooker Salsa Chicken and Slow Cooker Creamy Tomato Basil Chicken.
Why You Should Make This
Ingredients Notes
- Mushrooms: A mix of cremini, shiitake, and oyster mushrooms enhances the depth of flavor. White mushrooms work but are milder.
- Heavy Cream: Use half-and-half for a lighter version or coconut milk for a dairy-free alternative.
- Butter: Adds richness, but olive oil works well as a vegan alternative.
- Nutmeg: Provides warmth; omit if preferred, or use white pepper for a slight kick.
- Flour: Use cornstarch for a gluten-free thickening alternative.
The full ingredient list with quantities is in the recipe card below.
Marry Me Chicken Orzo is a family favorite. I have included stovetop and Crock Pot instructions in the recipe for your convenience.
Slow Cooker Mushroom Soup Recipe Instructions & Process Photos
Step 1:
In a large skillet, melt butter over medium heat. Sauté the sliced mushrooms and chopped onion until they turn tender and golden, then add the minced garlic and seasonings and cook for an additional minute, stirring.
Step 2:
Transfer the sautéed vegetables to the slow cooker. Add the remaining ingredients. Cover and cook on low for 6-8 hours or high for 3-4 hours until the mushrooms are tender.
Step 3:
About an hour before the soup is done, mix the flour with a few tablespoons of water in a small bowl, whisking until smooth. Slowly stir this mixture into the soup, ensuring it’s evenly distributed.
This will slightly thicken the broth without making it lumpy.
Steps 4-5:
In the final 20-30 minutes of cooking, stir in the heavy cream. Let it warm through without bringing it to a boil, as boiling may cause the cream to curdle.
Taste and adjust seasoning, adding more salt and pepper if needed.
Steps 6-7:
In a small saucepan, melt the butter over low heat. Stir in the minced garlic, finely chopped parsley, and salt. Let it cook for 30 seconds to 1 minute, just until the garlic becomes fragrant but not browned. Remove from heat.
Lay out the bread slices and generously brush each one with the melted garlic herb butter, making sure to cover the edges for even flavor.
Steps 8-9:
Toast the bread using your preferred method:
- Stovetop: Heat a dry skillet over medium heat. Place the bread slices in the pan and cook for 2-3 minutes per side, pressing slightly with a spatula to ensure even browning.
- Air Fryer: Preheat to 390°F (200°C) and place the bread slices inside the basket in a single layer. Cook for 5 minutes, then flip and toast for another 5 minutes, or until golden brown and crispy.
- Broiler: Preheat your broiler and place the bread slices on a baking sheet. Broil for 1-2 minutes per side, watching carefully to avoid burning. The toast is ready when golden and fragrant.
Enjoy the garlic herb toasts alongside the creamy mushroom soup for a comforting, well-balanced meal.
If you’ve never tried it, my creamy German Hunter’s Sauce recipe is a gravy for mushroom lovers! Use it to make traditional Jägerschnitzel: Schnitzel with Mushroom Gravy. This soup would be a great starter course for that recipe!
Recipe FAQs
Storing: Allow the mushroom soup to cool completely before transferring to an airtight container. Refrigerate for up to 3 days.
Freezing: Freeze without the cream in a freezer-safe container for up to 2 months. Thaw in the fridge overnight before reheating and add the cream when warming up. Freezing is not recommended.
Reheating: Warm on the stovetop over medium heat, stirring occasionally. If the soup is too thick, add a splash of broth or water to adjust the consistency.
Yes! Replace butter with olive oil, heavy cream with full-fat coconut milk, and use a dairy-free butter option for the toasts.
Use a cornstarch slurry instead of flour for a thicker consistency, or blend a portion of the soup using an immersion blender.
Combining cremini, shiitake, oyster, and white button mushrooms creates the best depth of flavor. A bit of porcini mushrooms will add a great depth of flavor.
Yes! Add shredded chicken, crumbled sausage, or even white beans for extra protein.
My Top Tips for the Best Slow Cooker Mushroom Soup
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Slow Cooker Mushroom Soup
Equipment
- Slow Cooker
- Large skillet
- Mixing bowl, pastry brush or spoon, knife and cutting board
- Measuring cups & spoons
Ingredients
For The Soup:
- 1 lbs fresh mushrooms sliced, use a mix for extra flavor
- 1 onion finely diced or thinly sliced
- 3 cloves garlic minced
- 3 tbsp unsalted butter
- 1 tsp smoked paprika
- 1 tsp dried thyme or two fresh sprigs
- 1 tsp salt adjust to taste
- ½ tsp black pepper
- ¼ tsp ground nutmeg optional
- 4 cups chicken bone broth or stock you can also use beef or vegetable stock, or 1 stock cube per cup of water
- 1 cup heavy cream
- ¼ cup all-purpose flour make it gluten-free with a cornstarch slurry
- Fresh parsley chopped, for garnish
For The Garlic Toasts:
- 4 slices bread or toast I love homemade sourdough
- 2 tbsp unsalted butter
- 2 cloves garlic finely minced
- 1 tbsp parsley leaves finely chopped
- pinch of salt
Instructions
Make The Soup:
- Sauté Mushrooms & Onion: Cook mushrooms and onions in butter until golden, then stir in fresh garlic and seasonings. Cook for an additional minute. This step is optional but recommended. You can also just put the uncooked ingredients directly into the slow cooker.1 lbs fresh mushrooms, 1 onion, 3 cloves garlic, 3 tbsp unsalted butter, 1 tsp dried thyme, 1 tsp salt, 1/2 tsp black pepper, 1/4 tsp ground nutmeg, 1 tsp smoked paprika
- Slow Cook: Transfer the mixture to slow cooker with chicken broth. Cook on low for 6-8 hours or high for 3-4 hours.4 cups chicken bone broth or stock
- Thicken: In the last hour, mix flour with a bit of water until it forms a thick paste, and then stir this into the soup.1/4 cup all-purpose flour
- Add Cream: Stir in heavy cream in the last 20-30 minutes.1 cup heavy cream
- Serve: Garnish soup with parsley and enjoy with garlic toasts.Fresh parsley
Make The Garlic Toasts:
- Prepare Herb Butter: Melt butter and mix with garlic, parsley, and salt.2 tbsp unsalted butter, 2 cloves garlic, 1 tbsp parsley leaves, pinch of salt
- Make Toasts: Brush bread with herb butter and toast in an air fryer, broiler, or skillet.4 slices bread or toast
- – Preheat the air fryer to 390°F (200°C).Place the bread slices in the air fryer basket and cook for 5 minutes. Flip them and cook for another 5 minutes until golden and crisp.-Alternatively, preheat your broiler and place toasts closely underneath until beginning to turn golden brown and the. Garlic becomes fragrant.-You can also fry the bread slices in the butter-garlic-herb mixture.
Notes
- For a creamier soup, use an immersion blender to partially blend the soup before adding the cream.
- Add a splash of white wine while sautéing the mushrooms to deepen the flavor.
- Just a bit of dried porcini mushroom or powder adds the biggest punch of flavor and depth.
- Don’t skip the garnish! Fresh parsley or a drizzle of truffle oil enhances the flavor.
