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Crock Pot Cream of Mushroom Soup
Try different varieties of mushrooms in your soup to enhance the flavor!
Did you have a great weekend? Yeah, I met a real fungi.
Haha, fungi humor still cracks me up. Get it? Get it? Fun-guy?! Bwahhh ha ha ha. This recipe calls for at least three different kinds of mushrooms because I love the variety of texture. If you don’t like mushrooms, don’t make this recipe, make a different soup like Crock Pot Creamy Tomato Soup or Crock Pot Cream of Celery and Leek Soup. This mushroom soup is earthy and pungent in all the right ways.
You can get mushrooms all year round, but I suggest you try different varieties each time you make this. For example… your standard button mushroom is a great basic, but play around with oysters, enochi, portabello, or bunapi. No, those are not made up words, they are varieties of mushrooms!
This recipe requires very little measuring, which might make some of you uncomfortable. But, rest assured, that you would have to work so very hard to mess this up. Don’t over season the soup– it’s better to add a little salt and pepper at the end instead of at the beginning.
I like my mushroom soup to be smooth and creamy so I use a hand blender. If you like a more chunky soup, then try pulling 2 cups of the soup out and pureeing that, then add it back in. The soup will still feel smooth, but will retain the majority of chunks for bigger texture.
Try adding in other veggies for a more full flavor, if the mushroom intensity is too much for you. You can add chopped celery, green onions, chopped carrots, a can of green chiles or even some corn to adapt the flavor. I am making a simple version of this soup, but feel free to add more fun to your fungi as you experiment.
Crock Pot Cream of Mushroom Soup
Serves 6-8
4 cups mushrooms, cleaned, stems discarded, and caps cut into bite-sized pieces
32 oz. vegetable broth
2 cloves garlic, minced
4 sprigs fresh thyme (just the leaves)
1/4 sweet onion
2 cups milk
2 T. corn starch
Add all of the ingredients into the crock pot EXCEPT the milk and corn starch. Cook on low for 3-4 hours. With one hour left to cook, dissolve corn starch in the milk and then stir into the soup. Puree the soup using a hand blender until texture is smooth. The soup should thicken in the last hour and then a bit more once served. Add salt and pepper as needed once cooking is complete.
