Description
This cozy crockpot mushroom soup is rich in flavor and perfect for weeknight meals or serving guests.
Ingredients
Scale
- 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
Instructions
- 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.
- Transfer the sautéed onion and garlic mixture to the crockpot. Add the sliced mushrooms and pour in the vegetable broth. Stir gently to combine.
- Cook on low for 6–8 hours, or on high for 3–4 hours. Taste about 30 minutes before finishing and adjust seasoning.
- 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.
Notes
For a vegan option, replace heavy cream with full-fat coconut milk and use olive oil. This soup can be frozen without the cream for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 2g
- Sodium: 350mg
- Fat: 29g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1.5g
- Protein: 5g
- Cholesterol: 75mg