Description
This Creamy Crockpot Mushroom Soup is rich, earthy, and ultra-cozy perfect for chilly days. Baby bella mushrooms, herbs, and aromatics simmer low and slow into a velvety, soul-soothing bowl that’s as comforting as your favorite sweater.
Ingredients
Units
Scale
- 1.5 lbs baby bella mushrooms, sliced
- 6 tablespoons butter
- 6 tablespoons all-purpose flour
- 1 yellow onion, chopped (about 1 cup)
- 1 celery stalk, chopped (about 1/2 cup)
- 1 teaspoon dried thyme
- 1 teaspoon marjoram
- 4 cups chicken broth
- 1 cup heavy cream
- Salt and pepper, to taste
Instructions
- Melt butter in a large skillet over medium heat. Add onion and celery, sauté until softened (about 4 minutes).
- Stir in sliced mushrooms, thyme, and marjoram. Cook 10–15 minutes until mushrooms darken and reduce.
- Sprinkle flour over mixture, stir, and cook for 2 more minutes.
- Pour in chicken broth, scraping any browned bits. Simmer 10–15 minutes to concentrate flavor.
- Transfer mixture to crockpot. Cook on low for 4–5 hours or high for 2–3 hours.
- Just before serving, stir in heavy cream. Let warm through, then season with salt and pepper.
- Serve hot with crusty bread or a sprinkle of fresh herbs.
Notes
Store in the fridge up to 4 days or freeze (without cream) up to 2 months. Reheat gently on the stove or microwave. For vegan or gluten-free options, swap as needed. A swirl of cream, chopped parsley, or truffle oil takes it over the top!
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 5g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 60mg
