Lazy-Day Slow-Cooker Mushroom Soup Recipe

By
Jennifer Olvera
Jennifer Olvera is a contributing writer at Serious Eats.
Jennifer Olvera
Jennifer Olvera is a Chicago-based food writer and cookbook author who has written eight cookbooks and contributed to Serious Eats, the Los Angeles Times, The Chicago Tribune, and others.
Learn about Serious Eats' Editorial Process
Updated Aug. 29, 2018
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Silky cream of roasted mushroom soup hits all the right notes on a chilly winter day. Jennifer Olvera

After a quick (but crucial!) roast in a hot oven, a mix of lemony oil and red wine vinegar-kissed mushrooms, onion and garlic make their way to the slow cooker, where they linger with dairy for hours before turning into luxurious, pureed mushroom soup.

Why this recipe works:

  • Mushrooms are pre-roasted with onions and garlic, plus lemon and thyme, to bring out their earthy flavor.
  • As the mushrooms cook in a mixture of sherry, half and half, and broth, they slowly release their flavor to the soup.

Recipe Facts

2.8

(4)

Active: 15 mins
Total: 6 hrs 30 mins
Serves: 6 servings

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Ingredients

  • 24 ounces cremini or white button mushrooms, cleaned, dried, trimmed, and quartered

  • 1 medium onion, roughly chopped

  • 4 clove garlic, sliced

  • 7 sprigs thyme, divided

  • 2 small lemons, halved

  • 2 tablespoons olive oil

  • 1 1/2 tablespoons red wine vinegar

  • Kosher salt and freshly ground black pepper

  • 1/2 cup dry sherry

  • 2 cups half-and-half

  • 1 cup heavy cream

  • 1/2 cup sour cream

  • 3 cups homemade or store-bought low-sodium chicken stock or vegetable stock

Directions

  1. Adjust oven rack to center position and preheat oven to 375°F. Place mushrooms, onions, garlic, and 5 thyme sprigs in a large bowl. Squeeze lemons into the bowl and add the squeezed lemon halves. Add olive oil and vinegar. Season with salt and pepper and toss to coat. Transfer to a foil-lined rimmed baking sheet and spread into an even layer.

  2. Transfer to oven and roast until mushrooms release liquid, about 15 minutes. Carefully drain liquid into a separate container and reserve. Return mushrooms to oven and continue roasting until browned but still tender, about 30 minutes longer.

  3. Remove lemons and thyme sprigs and discard. Transfer mushroom mixture along with drained liquid to the crock of a slow cooker. Add sherry, half and half, heavy cream, sour cream, and stock, along with remaining 2 thyme sprigs. Stir to combine and cook on low for 6 hours.

  4. Discard thyme sprigs. Working in batches, transfer soup to a blender. Set blender to lowest speed and slowly increase speed to high. Blend until desired consistency is reached. Alternatively, blend with a hand blender directly in the slow cooker.

  5. Ladle into bowls and serve immediately or refrigerate and reheat on the stove-top before serving.

Special Equipment

Slow cooker

This Recipe Appears In

Nutrition Facts (per serving)
376 Calories
32g Fat
17g Carbs
9g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 376
% Daily Value*
Total Fat 32g 40%
Saturated Fat 17g 87%
Cholesterol 84mg 28%
Sodium 827mg 36%
Total Carbohydrate 17g 6%
Dietary Fiber 3g 11%
Total Sugars 10g
Protein 9g
Vitamin C 14mg 68%
Calcium 161mg 12%
Iron 3mg 14%
Potassium 754mg 16%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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