Slow Cooker Mushroom Soup

4.84 from 6 votes

Slow Cooker Pumpkin Soup is the perfect winter mushroom soup recipe. It is vegetarian, easy to make and is flavour packed to delight!

Prep Time10

Cook Time2

Total Time2 10

Course: Dinner

Cuisine: Australian, International

Keyword: mushroom soup, slow cooker soup

Servings:

Calories: 307kcal

Add sliced mushrooms, vegetable stock, garlic, thyme, dried onion, salt and pepper, followed by bay leaves to Slow Cooker Bowl.
Cook for 2 hours on high or 4 hours on low
Once cooked, remove lid and reduce temperature to low.
Use an immersion (stick blender to roughly blitz ½ of the soup.
Pour the cream in and stir to combine.
For thicker soup, remove ½ cup of the liquid, stir in 1 - 2 tbs of cornflour to make a slurry, then pour this back into the Slow Cooker.
Serve with toasted bread, parmesan cheese, parsley and cracker pepper.

Note 1 I use sliced mushrooms as it makes it so convenient and quick to prepare the soup. You can use sliced or purchase button mushrooms and slice them with a knife or mandolin.
Note 2 Homemade stock, packaged stock or stock cubes mixed with water are all fine for this recipe.
Note 3 I love using dried onion! It is a total time saver and saves having to peel and slice an onion. The flavour is exactly the same and the flakes re hydrate to give texture. This product can be found with the spices at the supermarket
Note 4 Can use fresh or dried for the thyme.
Note 5 For some people, this soup will be the perfect texture as it is. Some other people will want their soup to be a bit thicker. To thicken this soup, after half blitzing, remove ½ cup of the liquid. Add 1 - 2 tablespoons cornflour to that liquid and stir to combine. Once combine pour this ('slurry') back into the slow cooker and stir through. Leave on low for 15 mins then stir again.