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Crock Pot Cream of Mushroom Soup (#2)
Get ready for fall flavors with this easy to make, robust mushroom soup!
On the cusp of summer turning into fall, I’m already getting excited about the next season of recipes. I’m not a pumpkin spice anything, but I love pulling in the flavors of butternut squash, roasted root vegetables, and hearty seasonings.
Last night, I made a cream of mushroom soup just as a way of using up leftover vegetables that were starting to age in the refrigerator. I figured I would freeze some or share with friends, but it was certainly better than throwing things out. Turns out– this soup was a nice variety to my normal Crock Pot Cream of Mushroom Soup! With just a little change up of flavors and ratios, this soup was a little more hearty and robust.
As I wrote in the first mushroom soup recipe, this doesn’t need to be an exact recipe with precise measurements. Also- using a hand blender does give this soup a lovely smooth consistency. Try it and enjoy this soup as a transition to fall!
Crock Pot Cream of Mushroom Soup
Prep Time: 10 minutes
Cook Time: 6 hours
Serves: 8-10 people
1 lb fresh mushrooms (button, portobello or shiitake or a combination!)
4 stalks celery, cleaned and diced
1 large parsnip, peeled and diced
1/2 c. caramelized onions
3 cloves garlic
4 c. broth (chicken or vegetable)
1/2 teaspoon EACH: celery seed, salt, dried dill weed, black pepper
1 t. dried parsley
2 c. cold milk
2 T. corn starch
Put all ingredients EXCEPT milk and corn starch into crock pot and stir. Cook on high for 5 hours. Puree with hand blender. Dissolve corn starch into cold milk and add to crock pot and stir. Heat 1 additional hour on high and then serve.
