Slow Cooker Cream of Mushroom Soup

Slow Cooker Cream of Mushroom Soup
     I love making soups in my slow cooker, especially on freezing cold days like we’ve been having. This was the first time trying my hand at homemade mushroom soup. I’ve made the kind out of the can for years, but after having this it’s like comparing apples to brussel sprouts. Seriously, this soup is fantastic. Sauteing the mushrooms in butter really brings out the flavor. I used pre-sliced large white button mushrooms, but next time I will look for smaller ones.
Adding fresh mushrooms to the skillet
After sauteing the mushrooms, they are tender and fragrant.
Cooking the mushrooms, onion, broth, and spices for six hours
The finished product makes about 7 cups.
Slow Cooker Cream of Mushroom Soup
Prep time
Cook time
Total time
Serves: 4
  • 16 oz. fresh white mushrooms, sliced
  • 3 Tablespoons butter
  • 3 cups chicken broth
  • 3 Tablespoons diced onion
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ¼ teaspoon thyme
  • 2 Tablespoons all-purpose flour
  • 1 cup sour cream
  • 1 cup half & half cream
  1. In a large skillet, saute the mushrooms in the butter until soft and fragrant. Pour into a slow cooker.
  2. Add the chicken broth, onion, salt, pepper, and thyme. Stir well. Cover and cook on LOW heat for 6 hours.
  3. About 30 minutes before serving, turn the slow cooker to HIGH. Mix flour, sour cream, and half & half cream. Add to slow cooker. Cook until slightly thickened.
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  1. This is my favorite kind of soup, but I don’t “do” cream soups well.  This one looks like something I’ll definately be able to master.  Thanks!!

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