Dinner

Crockpot Mushroom Soup Made Easy

This crockpot mushroom soup is cozy, simple, and full of rich mushroom flavor. It smells earthy and savory as it cooks. The cream makes the soup smooth and silky. It’s a great weeknight meal or a warm starter for guests.

Recipe Information

Prep Time: 15 minutes
Cook Time: 6–8 hours (low) or 3–4 hours (high)
Total Time: 6 hours 15 minutes – 8 hours 15 minutes (low) OR 3 hours 15 minutes – 4 hours 15 minutes (high)
Servings: 4
Difficulty Level: Easy

Nutrition Information

Approximate per serving (based on 4 servings):

Calories per serving: 360 kcal
Protein: 5 g
Carbohydrates: 7 g
Fat: 29 g
Fiber: 1.5 g
Sugar: 2 g
Sodium: 300–400 mg

Why Make This Crockpot Mushroom Soup Made Easy

This recipe is low-effort and high-comfort. You get deep mushroom flavor with almost no hands-on time. The slow cooker mellows onions and garlic and brings out the mushrooms’ natural sweetness. The cream adds a velvety texture that feels indulgent but simple to make. It’s perfect for busy days, potlucks, or a quiet dinner when you want something warm and satisfying.

For a similar creamy texture but with a different twist, see this recipe for creamy mushroom variations.

How to Make Crockpot Mushroom Soup Made Easy

The method is straightforward: sauté aromatics, dump into the crockpot with mushrooms and broth, then finish with cream. The long, slow cook lets flavors blend and the mushrooms release their juices, creating a rich broth. Stir in cream near the end so it stays smooth and not separated.

Ingredients:

1 pound fresh mushrooms, sliced
1 onion, chopped
2 cloves garlic, minced
4 cups vegetable broth
1 cup heavy cream
2 tablespoons olive oil
Salt and pepper to taste
Fresh parsley for garnish

Directions:

Step 1: Preparation

In a skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic. Sauté until soft and fragrant, about 5–7 minutes. Watch the garlic so it does not brown.

Step 2: Mixing

Transfer the sautéed onion and garlic mixture to the crockpot. Add the sliced mushrooms and pour in the vegetable broth. Stir gently to combine.

Step 3: Cooking

Cook on low for 6–8 hours, or on high for 3–4 hours. The mushrooms should be tender and the broth deep and savory. Taste about 30 minutes before finishing and adjust seasoning.

Step 4: Finishing

About 30 minutes before serving, stir in the heavy cream. Heat gently until warmed through. Season with salt and pepper to taste. Serve hot, garnished with chopped fresh parsley.

How to Serve Crockpot Mushroom Soup Made Easy

Serve in warmed bowls to keep the soup hot. Top with extra parsley for color and a squeeze of lemon if you like a bright note. This soup goes well with crusty bread, garlic toast, or a simple green salad. For a heartier meal, serve over cooked rice or alongside roasted chicken.

How to Store Crockpot Mushroom Soup Made Easy

Refrigerator: Store in an airtight container for 3–4 days. Reheat gently on the stove over low heat to avoid curdling the cream.
Freezer: You can freeze this soup without the cream for up to 2 months. Thaw overnight in the fridge, then stir in fresh cream when reheating.
Tip: If you must freeze with cream, expect a slight texture change. Reheat slowly and whisk to smooth.

Expert Tips for Perfect Crockpot Mushroom Soup Made Easy

Use a mix of mushrooms (white, cremini, shiitake) for deeper flavor.
Don’t skip sautéing the onion and garlic. It adds a sweet, caramelized base.
Slice mushrooms evenly so they cook at the same rate.
Add cream near the end to keep it silky.
If the soup is thin, mash a few mushrooms or stir in a slurry of 1 teaspoon cornstarch + 1 tablespoon water to thicken.
For more richness, stir in 1 tablespoon butter when you add the cream.
Taste and season at the end. Broths vary in saltiness.

Delicious Variations

Mushroom and wild rice: Add 1 cup cooked wild rice before serving for texture and heartiness.
Garlic-herb: Add a teaspoon of dried thyme and a bay leaf while cooking.
Vegan option: Replace heavy cream with full-fat coconut milk or cashew cream and use olive oil or vegan butter.
Cheesy twist: Stir in 1/2 cup grated Parmesan after finishing for a savory boost.
Chunky or blended: For a rustic bowl, leave chunks of mushrooms. For a smooth soup, blend half or all the soup with an immersion blender.

Frequently Asked Questions

Q: Can I use dried mushrooms?
A: Yes. Rehydrate 1/3–1/2 cup dried mushrooms in warm water for 20–30 minutes, drain (reserve liquid), and add them with the fresh mushrooms. Use reserved liquid for extra flavor but strain to remove grit.

Q: Will the cream separate when reheated?
A: Heat slowly over low to medium heat and stir gently. High heat can cause separation. If separation occurs, whisk in a small splash of milk to smooth it.

Q: Can I make this in a pot on the stove?
A: Yes. Simmer covered on low for 25–35 minutes, or until mushrooms are tender. Stir in cream at the end.

Q: How do I make the soup thicker without cream?
A: Blend some of the soup and return it to the pot, or whisk in a cornstarch slurry (1 tsp cornstarch + 1 tbsp cold water) and simmer until thickened.

Q: Is this recipe freezer-friendly?
A: Freeze without the cream for best texture. Store up to 2 months. Add fresh cream when reheating.

Q: Can I add other vegetables?
A: Yes. Add diced carrots or celery when sautéing the onion. They will add sweetness and texture.

Q: How can I deepen the mushroom flavor?
A: Roast some mushrooms first, or add a splash of soy sauce, tamari, or a teaspoon of mushroom powder to boost umami.

Conclusion

This Crockpot Mushroom Soup Made Easy is a simple, comforting dish you can set and forget. The slow cook brings out rich, earthy mushroom flavors, and the cream makes it smooth and satisfying. It’s great for weeknights, casual dinners, and cozy lunches. For an inspired twist that adds grains and extra texture, check out Slow Cooker Mushroom Wild Rice Soup – Jessica in the Kitchen.