Description
A rich and creamy mushroom soup made with fresh ingredients.
Ingredients
Scale
- 1 lb sliced mushrooms
- 2 tbsp unsalted butter
- 1 chopped onion
- 3 cloves minced garlic
- 1 tsp fresh thyme leaves
- 4 cups vegetable broth
- 1 cup heavy cream
- Salt to taste
- Black pepper to taste
- Fresh chopped parsley for garnish
Instructions
- Wash and slice mushrooms, chop onion, mince garlic, and prep thyme.
- In a skillet, melt butter and sauté onion until soft; add garlic and cook for another minute.
- Transfer sautéed onion and garlic to the slow cooker.
- Add mushrooms, thyme, and broth to the slow cooker and stir.
- Cover and cook on Low for 5–6 hours or High for 2–3 hours until mushrooms are tender.
- Use an immersion blender to partially blend if desired.
- Stir in heavy cream, season with salt and pepper to taste.
- Serve hot, garnished with chopped parsley.
Notes
- This soup can be stored in the refrigerator for up to 3 days.
- Freezing is not recommended due to the dairy ingredients.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 50mg