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- 1 pound fresh mushrooms (cremini and button), sliced - 1 medium onion, diced - 2 cloves garlic, minced - 2 medium carrots, diced - 2 stalks celery, diced - 4 cups vegetable broth - 1 cup heavy cream (or coconut cream for a dairy-free option) - 2 tablespoons olive oil - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - Salt and pepper to taste - Fresh parsley, chopped (for garnish) Fresh mushrooms form the heart of this soup. I like to use a mix of cremini and button mushrooms. They add depth and texture. Aromatic vegetables like onion, garlic, carrots, and celery give the soup a nice base. The sweet notes from the onion and carrots work well with the earthiness of the mushrooms. For seasonings, I turn to dried thyme and rosemary. They enhance the mushroom flavor beautifully. Good quality vegetable broth is also essential. It provides a rich background that makes the soup shine. Finally, heavy cream adds a touch of luxury. If you're aiming for a lighter option, coconut cream gives a nice, creamy feel without dairy. Don't forget the salt and pepper! They balance out the flavors perfectly. This simple list of ingredients creates a hearty and comforting soup that warms the soul. Start by heating olive oil in a skillet over medium heat. Once the oil is hot, add the diced onion, carrots, and celery. Cook these veggies for about 5 to 7 minutes. You want them to become soft and fragrant. Next, add minced garlic and cook for one more minute. This step builds a rich flavor base for your soup. Once your aromatics are ready, transfer them to the slow cooker. Now, add the sliced mushrooms and vegetable broth. Sprinkle in the dried thyme and dried rosemary, along with salt and pepper. Stir everything well to mix the flavors together. This combination is key to a tasty soup. Cover the slow cooker with its lid. Set it to cook on low for 6 to 8 hours. If you're short on time, use the high setting for 3 to 4 hours. During this time, the mushrooms will become tender, and all the flavors will blend beautifully. After cooking, it's time to blend your soup. Use an immersion blender to puree it right in the slow cooker. If you don’t have one, carefully transfer the soup in batches to a standard blender. Blend it until you reach your desired texture, whether smooth or chunky. Now, stir in the heavy cream or coconut cream. This makes the soup rich and creamy. Let it heat through for another 15 to 20 minutes on low. Remember to stir occasionally. Taste and adjust the seasoning with salt and pepper if needed. Ladle the soup into bowls and garnish with freshly chopped parsley. This adds a nice pop of color. Serve it warm, and consider pairing it with crusty bread or a fresh salad. Enjoy your hearty and simple creamy mushroom soup! To start, sautéing adds great flavor. Use medium heat and olive oil to cook your onions, carrots, and celery. Cook them for about 5-7 minutes until they soften. This step helps build a tasty base for the soup. Add garlic at the end for a fragrant touch. Don’t rush this step; it sets the tone for your soup. To ensure flavor depth, use fresh mushrooms like cremini and button. They give the soup a rich, earthy taste. When you add the mushrooms to the slow cooker, mix well with the broth and spices. This helps all the flavors meld together, creating a comforting soup. For those who need dairy-free options, coconut cream works great. It adds creaminess without the dairy. Just stir it in after blending for a smooth finish. If you want to reduce fat, use unsweetened almond or cashew milk instead. You can also swap out vegetables based on what you have. Try using leeks instead of onions for a different flavor. You can add other veggies like spinach or peas, too. They will give your soup extra nutrients and a pop of color. To make your soup even better, consider adding spices. A pinch of nutmeg or paprika can elevate the taste. Thyme and rosemary are great, but feel free to experiment with fresh herbs like basil or parsley. Just add these herbs at the end to keep their flavors fresh. For a richer taste, add a splash of white wine. Let it cook down with the veggies before adding the broth. This adds depth and a hint of sweetness. You can also try a touch of soy sauce for a savory boost. These small tweaks will take your creamy mushroom soup to the next level. {{image_2}} Using different mushrooms can change the soup's flavor. You can try wild mushrooms like chanterelles or shiitakes. These mushrooms bring unique tastes and textures. Mixing in dried mushrooms adds depth too. Dried porcini or morels can boost the umami flavor. Just soak them in water before adding. If you want a vegan version, replace heavy cream with coconut cream. This keeps it rich and creamy without dairy. For a gluten-free option, ensure your vegetable broth is certified gluten-free. This soup is already a great choice for many diets. Herbs can elevate your mushroom soup. Adding fresh thyme or rosemary will enhance the taste. You might also try bay leaves for a warm flavor. Experimenting with extra veggies can add more nutrients. Spinach or kale can blend in nicely for added greens. Your slow cooker creamy mushroom soup will stay fresh in the fridge for about 3-4 days. To store it properly, use an airtight container. This keeps the soup from absorbing other odors. Let the soup cool to room temperature before sealing it. If you want to keep the flavors strong, store it without any garnish. You can freeze this soup if you want to save it for later. To freeze, let the soup cool completely. Then, pour it into freezer-safe bags or containers. Make sure to leave some space for the soup to expand. Label the bags with the date, so you remember when you made it. When you’re ready to eat the soup, thaw it overnight in the fridge. Reheat it gently on the stove over low heat. Stir occasionally to ensure even heating. If the soup seems too thick after freezing, add a splash of broth or water while reheating. Enjoy your warm, creamy soup! You can thicken your mushroom soup without flour by using a few simple methods. First, blend part of the soup after cooking. This makes a creamy texture without adding any thickening agents. Another option is to add mashed potatoes. Cook and mash a small potato, then stir it in for extra creaminess. You can also use cornstarch or arrowroot powder mixed with cold water. Stir this mixture in and cook for a few more minutes to thicken. Yes, you can use frozen mushrooms in your soup. They are convenient and save time. When using frozen mushrooms, add them directly to the slow cooker. Do not thaw them first, as they can release water when cooked, which adds flavor to your soup. Just make sure to adjust the cooking time if needed, as frozen mushrooms may take a little longer to become tender. Creamy mushroom soup pairs well with many sides. Here are some ideas: - Crusty bread: A slice of fresh baguette or sourdough is perfect for dipping. - Salad: A light green salad adds a fresh crunch. - Grilled cheese: A classic pairing that kids and adults love. - Quiche: This adds a hearty touch that complements the soup. - Roasted vegetables: These can enhance the meal with extra flavors. The cooking time for creamy mushroom soup varies by setting. If you use the low setting, expect about 6 to 8 hours. For the high setting, it will take around 3 to 4 hours. Be sure to check that the mushrooms are tender before blending. This blog covered how to create a delicious mushroom soup. You learned about the right ingredients, from fresh mushrooms to seasonings. I gave clear steps for preparation and cooking times. You also got tips for enhancing flavors and making variations. Finally, we discussed proper storage methods and addressed common FAQs. Now, you have the tools to make a great soup. Enjoy making it your own!

Slow Cooker Creamy Mushroom Soup

Warm up with this delightful slow cooker creamy mushroom soup that's perfect for any season! Made with fresh mushrooms, aromatic veggies, and a splash of cream, this recipe is both comforting and easy to make. Simply sauté your ingredients, let the slow cooker do its magic, and enjoy a rich, flavorful bowl of goodness. Click to discover the full recipe and bring warmth to your table today!
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Ingredients
  

1 pound fresh mushrooms (cremini and button), sliced

1 medium onion, diced

2 cloves garlic, minced

2 medium carrots, diced

2 stalks celery, diced

4 cups vegetable broth

1 cup heavy cream (or coconut cream for a dairy-free option)

2 tablespoons olive oil

1 teaspoon dried thyme

1 teaspoon dried rosemary

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Sauté the Aromatics: In a skillet over medium heat, add olive oil. Once hot, sauté the diced onion, carrots, and celery until softened, about 5-7 minutes. Add the minced garlic and cook for an additional minute until fragrant.

    Combine Ingredients: Transfer the sautéed vegetables to the slow cooker. Add the sliced mushrooms, vegetable broth, dried thyme, dried rosemary, salt, and pepper. Stir to combine.

      Slow Cook: Cover the slow cooker and cook on low for 6-8 hours or high for 3-4 hours, until the mushrooms are tender and flavors meld together.

        Blend the Soup: Once the cooking time is complete, use an immersion blender to puree the soup to your desired consistency (smooth or chunky). Alternatively, carefully transfer the soup in batches to a standard blender.

          Add Cream: Stir in the heavy cream (or coconut cream) after blending. Let the soup heat through for an additional 15-20 minutes on the low setting, stirring occasionally. Adjust seasoning with salt and pepper if needed.

            Serve: Ladle the soup into bowls and garnish with freshly chopped parsley before serving.

              Prep Time: 15 minutes | Total Time: 6-8 hours | Servings: 6