Slow Cooker Creamy Mushroom Soup

Slow Cooker Creamy Mushroom Soup

This recipe creates a smooth and flavorful creamy mushroom soup perfect for a cozy meal. The slow cooker allows the mushrooms to release their deep umami flavor for a rich and satisfying soup.

Ingredients:

• 2 tablespoons olive oil
• 1 pound cremini mushrooms, sliced
• 1 yellow onion, diced
• 4 cloves garlic, minced
• 4 cups vegetable broth
• 1/2 cup dry white wine (optional)
• 1 tablespoon chopped fresh thyme
• 1 bay leaf
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup heavy cream
• 2 tablespoons cornstarch
• Chopped fresh parsley (for garnish, optional)

Cooking Guide:

1. Heat olive oil in a large skillet over medium heat. Add the sliced mushrooms and cook for 5-7 minutes, until softened and lightly browned.
2. Add the diced onion and garlic to the skillet and cook for an additional 2-3 minutes, until softened and fragrant.
3. Transfer the mushroom mixture to your slow cooker. Add vegetable broth, white wine (if using), thyme, bay leaf, salt, and pepper. Stir to combine.
4. Cover the slow cooker and cook on LOW for 4-6 hours, or on HIGH for 2-3 hours, until the mushrooms are very tender.
5. Remove the bay leaf. Using an immersion blender, blend the soup until smooth, or transfer the soup to batches in a blender and blend until smooth. Return the blended soup to the slow cooker.
6. In a small bowl, whisk together the heavy cream and cornstarch to form a slurry. Slowly whisk the slurry into the slow cooker and cook on LOW for an additional 15 minutes, or until slightly thickened.
7. Taste and adjust seasonings with additional salt and pepper if desired.
8. Serve hot, garnished with chopped fresh parsley (optional).

Tips:

• For a richer flavor, use a combination of cremini mushrooms and portobello mushrooms.
• If you don’t have dry white wine, you can substitute it with an equal amount of additional vegetable broth.
• You can add a splash of sherry or brandy for a deeper flavor profile.
• To make the soup vegan, use vegan butter or olive oil and substitute the heavy cream with a can of full-fat coconut milk.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.