Ingredients:

  • 2 lbs mixed mushrooms (cremini, shiitake, oyster, button), sliced
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 4 cups vegetable broth (low sodium)
  • 1 cup heavy cream
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt (or to taste)
  • 1/4 teaspoon black pepper (or to taste)
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1/4 cup dry sherry or white wine (optional)
  • Fresh parsley, chopped (for garnish)

Instructions:

  1. In a large skillet, heat olive oil over medium heat. Add onion and sauté until softened, about 5 minutes. Add garlic and cook for another minute until fragrant.
  2. Add mushrooms to the skillet and cook until they release their moisture and begin to brown, about 8-10 minutes. If using sherry or white wine, add to the skillet and scrape up any browned bits from the bottom (deglaze).
  3. Transfer the sautéed vegetables to the slow cooker. Add vegetable broth, thyme, salt, and pepper.
  4. Cover and cook on low for 6-8 hours, or on high for 3-4 hours.
  5. About 30 minutes before serving, melt butter in a small saucepan over medium heat. Whisk in flour and cook for 1-2 minutes, stirring constantly, to form a smooth paste (a roux).
  6. Slowly whisk the roux into the hot soup in the slow cooker.
  7. Stir in heavy cream.
  8. Taste and adjust seasoning with salt and pepper as needed.
  9. Ladle into bowls and garnish with fresh parsley. Enjoy your crockpot mushroom soup!