Introduction

Oh, hello there! Can you almost smell it already? That rich, earthy aroma of mushrooms, mingling with savory herbs, all warmed up in your slow cooker? It’s the kind of smell that instantly makes a house feel like a home. This Crockpot Mushroom Soup is more than just a recipe; it’s a hug in a bowl, and honestly, it’s so simple, you’ll wonder why you haven’t been making it forever. Imagine coming home after a long day to a pot of bubbling, creamy soup – pure bliss, right?

Why You’ll Love This Recipe

Speedy Prep: Seriously, it takes just a few minutes to toss everything into the slow cooker.
Effortless Ease: Minimal fuss, maximum flavor. It practically makes itself!
Perfect for Gifting: Portion it into cute jars, tie a ribbon around it, and you’ve got a thoughtful homemade gift.
A True Crowd-Pleaser: From picky eaters to seasoned foodies, everyone adores this comforting soup.

Ingredients

Gathering your ingredients is the most involved part, and trust me, it’s a breeze!

4 cups mushrooms, sliced: Any kind you love will work! Cremini (baby bella) are fantastic for their depth of flavor, but white button mushrooms are great too. Don’t be shy, mushrooms are the star here!
1 onion, diced: Yellow or white onions are perfect. They add a subtle sweetness that balances the earthiness of the mushrooms.
4 cups vegetable broth: This is your soup’s base. A good quality vegetable broth will make a difference, but use your favorite!
1 teaspoon garlic powder: For that essential savory kick without mincing fresh garlic. Easy peasy!
1 teaspoon thyme: Dried thyme is wonderfully aromatic and pairs beautifully with mushrooms. It adds that classic herbal note.
Salt and pepper, to taste: The final touch to awaken all those flavors. You know your taste buds best!
1 cup heavy cream: This is what makes it wonderfully rich and creamy. It’s the luscious finale!

How to Make It

Let’s get this magical soup started. It’s so straightforward, you’ll be amazed.

Combine the Magic: Grab your slow cooker. Add your sliced mushrooms, diced onion, vegetable broth, garlic powder, and thyme right into the pot. Just dump it all in – that’s how easy it is!
Season to Perfection: Now, sprinkle in your salt and pepper. Start with a little, and you can always add more later before serving.
Let the Slow Cooker Do Its Thing: Put the lid on, and set it to low for 6-8 hours, or if you’re in a bit of a rush, you can cook it on high for 3-4 hours. I often set mine in the morning and come home to a ready-to-eat dinner!
The Creamy Finish: About 15-20 minutes before you’re ready to serve, stir in that beautiful heavy cream. Give it a good stir until it’s all blended in and the soup is lusciously creamy.

Substitutions & Additions

Want to make this soup your own? I love a good tweak! Here are some ideas:

For a Richer Broth: Swap out some or all of the vegetable broth for chicken broth.
Add Fresh Garlic: If you prefer fresh, mince 2-3 cloves of garlic and add them with the other ingredients.
Make it Heartier: Add cooked shredded chicken or a can of drained white beans during the last hour of cooking for a more substantial meal.
Herb Variations: Rosemary or sage are also lovely with mushrooms. Add a sprig or a pinch of dried.
A Little Zing: A splash of white wine added with the broth can really elevate the flavor.
Dairy-Free Delight: For a dairy-free version, try full-fat coconut milk or a dairy-free creamer instead of heavy cream.

Tips for Success

A few little pointers to ensure your soup is absolutely perfect every time!

Don’t Overcrowd the Slow Cooker: While this recipe is generous, make sure your slow cooker isn’t overflowing. This helps it cook evenly.
Taste and Adjust: Always, always taste your soup before serving. Salt and pepper needs can vary based on your broth and personal preference.
Prep Ahead: You can dice your onion and slice your mushrooms the day before and store them in airtight containers in the fridge.
Blending for Smoothness: If you prefer a smoother soup, you can carefully transfer about half of the soup to a blender (or use an immersion blender directly in the pot) and blend until smooth, then stir it back into the pot with the remaining chunky soup. Be super careful when blending hot liquids!

How to Store It

Leftovers are a gift from past-you to future-you!

Once cooled, store your Crockpot Mushroom Soup in an airtight container in the refrigerator for up to 3-4 days. It reheats beautifully on the stovetop or in the microwave. If you find it has thickened too much after refrigeration, you can stir in a little extra broth or cream when reheating.

FAQs

Got a burning question? I’ve got you covered!

Can I use fresh garlic instead of garlic powder? Yes, absolutely! Mince 2-3 cloves of fresh garlic and add them in step 1.
What kind of mushrooms are best? Cremini (baby bella) mushrooms offer a deeper flavor, but any sliced mushrooms like white button or even a mix will work wonderfully.
Can I freeze this soup? Yes, this soup freezes well! Let it cool completely, then store in freezer-safe containers. It’s best to add the cream after thawing and reheating for the creamiest texture.
Is this soup vegetarian? Yes! As long as you use vegetable broth, this soup is wonderfully vegetarian and can easily be made vegan with a dairy-free creamer.

Crockpot Mushroom Soup

A simple and delicious Crockpot Mushroom Soup that's perfect for a cozy meal or thoughtful gift. It's easy to make with minimal effort and maximum flavor.

Print Recipe Pin Recipe

Prep Time 5

Cook Time 8

Equipment

Slow Cooker
Blender optional, for smoother soup
Immersion blender optional, for smoother soup

Ingredients

Main ingredients

4 cups mushrooms, sliced Any kind you love will work! Cremini (baby bella) are fantastic for their depth of flavor, but white button mushrooms are great too.
1 onion, diced Yellow or white onions are perfect.
4 cups vegetable broth A good quality vegetable broth will make a difference, but use your favorite!
1 teaspoon garlic powder
1 teaspoon thyme Dried thyme is wonderfully aromatic and pairs beautifully with mushrooms.
salt and pepper to taste
1 cup heavy cream This is what makes it wonderfully rich and creamy.

Instructions

Combine the Magic: Grab your slow cooker. Add your sliced mushrooms, diced onion, vegetable broth, garlic powder, and thyme right into the pot. Just dump it all in – that’s how easy it is!
Season to Perfection: Now, sprinkle in your salt and pepper. Start with a little, and you can always add more later before serving.
Let the Slow Cooker Do Its Thing: Put the lid on, and set it to low for 6-8 hours, or if you’re in a bit of a rush, you can cook it on high for 3-4 hours. I often set mine in the morning and come home to a ready-to-eat dinner!
The Creamy Finish: About 15-20 minutes before you’re ready to serve, stir in that beautiful heavy cream. Give it a good stir until it’s all blended in and the soup is lusciously creamy.

Notes

For a dairy-free version, try full-fat coconut milk or a dairy-free creamer instead of heavy cream. If you prefer a smoother soup, you can carefully transfer about half of the soup to a blender (or use an immersion blender directly in the pot) and blend until smooth, then stir it back into the pot with the remaining chunky soup. Be super careful when blending hot liquids!