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Slow Cooker Creamy Mushroom Soup Recipe

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4.1 from 8 reviews

This Slow Cooker Creamy Mushroom Soup is a comforting, rich, and flavorful dish perfect for any season. Made with fresh mushrooms, aromatic herbs, and a creamy blend of coconut milk and gluten-free thickener, this recipe offers a delicious dairy-free alternative that is both hearty and healthy. Simply sauté the vegetables, combine ingredients in a slow cooker, and blend half of the soup for a velvety texture that enhances every spoonful.

  • Total Time: 2 hours 45 minutes to 4 hours 15 minutes
  • Yield: 6 servings

Ingredients

Main Ingredients

  • 2 tablespoons clarified butter or ghee
  • 2 lbs white button mushrooms, cleaned and sliced
  • 1 large sweet onion, diced
  • 4 cloves fresh garlic, minced
  • 1 tablespoon fresh thyme, chopped
  • 1 tablespoon fresh rosemary, chopped
  • 1 teaspoon dried Italian herbs
  • 1/4 teaspoon red pepper flakes
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon pepper
  • 1 cup unsweetened coconut milk, almond milk, or cashew milk
  • 1/4 cup arrowroot powder, gluten free flour, or cornstarch
  • 3 1/2 cups low-sodium chicken broth or vegetable broth

Garnish

  • Fresh thyme and parsley, chopped

Instructions

  1. Sauté Vegetables: Melt the clarified butter or ghee in a large skillet over medium-high heat. Add the sliced mushrooms, diced sweet onion, and minced garlic. Sauté for 4-5 minutes, stirring frequently until the vegetables are softened and fragrant.
  2. Add Herbs and Seasonings: Stir in fresh thyme, rosemary, dried Italian herbs, and red pepper flakes to the skillet mixture. This will build the flavor base for the soup.
  3. Prepare Creamy Mixture: In a small bowl, whisk together the unsweetened coconut milk and arrowroot powder (or gluten-free flour/cornstarch) until smooth and free of lumps. This mixture will thicken the soup and add creaminess.
  4. Combine in Slow Cooker: Transfer the sautéed vegetables from the skillet to the slow cooker. Add the low-sodium chicken or vegetable broth and the coconut milk mixture. Season with sea salt and pepper, then stir well to combine all ingredients evenly.
  5. Cook Soup: Cover the slow cooker and cook on HIGH for 2 to 2 1/2 hours or on LOW for 3 to 4 hours, allowing the flavors to meld and the mushrooms to become tender.
  6. Blend Soup for Creaminess: Once cooked, ladle half of the soup into a high-speed blender and blend until smooth and creamy. Take care with hot liquids and blend in batches if necessary.
  7. Recombine and Garnish: Return the blended creamy soup back to the slow cooker with the remaining unblended half. Stir thoroughly to combine the smooth and chunky textures.
  8. Serve: Garnish with freshly chopped thyme and parsley. Serve the soup hot for maximum comfort and flavor.

Notes

  • You can use any dairy-free milk of your choice, such as almond or cashew, for a different flavor profile.
  • Arrowroot powder, gluten-free flour, or cornstarch all serve as effective thickeners; choose one based on dietary preference.
  • Adjust herbs and red pepper flakes to taste depending on how spicy or aromatic you prefer your soup.
  • For a vegetarian version, use vegetable broth instead of chicken broth.
  • If you do not have a high-speed blender, use a regular blender and blend in small batches carefully.
  • Author: Maya
  • Prep Time: 15 minutes
  • Cook Time: 2 hours 30 minutes (slow cooker on HIGH) or 4 hours (slow cooker on LOW)
  • Category: Soups
  • Method: Slow Cooking
  • Cuisine: American
  • Diet: Gluten Free

Find it online: https://recipeteach.com/slow-cooker-creamy-mushroom-soup-recipe/