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Slow Cooker Mushroom Soup in white bowl with toasted bread on the left
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5 from 6 votes

Slow Cooker Mushroom Soup

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 mins
Cook Time2 hrs
Total Time2 hrs 10 mins
Course: Dinner
Cuisine: Australian, International
Keyword: mushroom soup, slow cooker soup
Servings: 4
Calories: 307kcal
Author: Adrianne


  • Slow Cooker


Slow Cooker Mushroom Soup

  • 500 grams mushrooms Note 1
  • 1 litre vegetable stock Note 2
  • 10 cloves garlic cloves
  • ½ tbsp dried thyme Note 4
  • 2 tbs dried onion Note 3
  • salt and pepper to taste
  • 3 bay leaves
  • 300 ml cream
  • 2 tbs corn flour Note 5
  • parmesan cheese to garnish
  • cracked pepper to garnish


Slow Cooker Mushroom Soup

  • 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. 


Calories: 307kcal | Carbohydrates: 11g | Protein: 6g | Fat: 28g | Saturated Fat: 17g | Cholesterol: 103mg | Sodium: 38mg | Potassium: 524mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1115IU | Vitamin C: 7mg | Calcium: 79mg | Iron: 1mg