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Crockpot Mushroom Soup Recipe
Isla Marie

Crockpot Mushroom Soup

Crockpot Mushroom Soup is a rich, creamy, and comforting slow-cooked soup made with tender mushrooms, savory aromatics, and a smooth, velvety broth. This easy crockpot recipe allows deep mushroom flavor to develop slowly, creating a cozy soup that’s perfect for hands-off dinners, meal prep, or chilly days.
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Prep Time 15 minutes
Cook Time 6 hours
Servings: 6 people
Course: Appetizer, Main Dish, Soup
Cuisine: American
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

  • 1½ lb mushrooms cremini, white button, or mixed, sliced
  • 1 small onion finely chopped
  • 3 cloves garlic minced
  • 4 cups chicken broth or vegetable broth
  • 2 tablespoons olive oil or butter
  • 1 teaspoon salt adjust to taste
  • ½ teaspoon black pepper
  • ½ teaspoon dried thyme
  • 1 cup heavy cream or half-and-half
  • Optional: fresh parsley or thyme for garnish

Equipment

  • Crockpot / Slow Cooker
  • Cutting board
  • Sharp knife
  • Measuring cups and spoons
  • Spoon or ladle

Method
 

  1. Add sliced mushrooms, chopped onion, and minced garlic to the crockpot.
  2. Pour in chicken or vegetable broth and add olive oil or butter.
  3. Season with salt, black pepper, and dried thyme. Stir gently to combine.
  4. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until mushrooms are tender and flavorful.
  5. Stir in heavy cream or half-and-half during the last 30 minutes of cooking.
  6. Optional: Blend part or all of the soup using an immersion blender for a creamier texture.
  7. Taste and adjust seasoning before serving. Garnish if desired.

Notes

  • Cremini mushrooms give deeper flavor than white mushrooms
  • Add cream near the end to prevent separation
  • Blend partially for creamy-yet-chunky texture
  • Soup thickens slightly as it cools