Crockpot Creamy Mushroom Soup Recipe
I must admit- mushroom week has been more difficult than I thought it would be. I love mushrooms, but it only became a favorite food for me in the last few years. Because of that, my kids haven’t been eating mushrooms from the time they were little. So, they’ve been a bit hesitant to accept them. (totally my fault!)
Creamy soups however have been a favorite in our family for a long time. In the beginning (pre-blogging) the only soup I ever cooked was cheesy potato soup. I would always make some delicious artisan bread to go with it, and the kids started asking for that potato soup on a regular basis- literally declaring it their favorite food! So, as I try to introduce mushrooms into their diet, it just made sense that a creamy mushroom soup would go over much better than a side dish of roasted mushrooms.
Well, last night proved me right! Not only did they eat every last drop of the creamy mushroom soup we made, but they were asking for more!
Our method was simple. We chopped our veggies: (full recipe below)
- Mushrooms (I used 4 cups of chopped baby portabellas)
- Carrots
- Onion
- Garlic
Then we put all the veggies in a hot slow cooker with 1 tablespoon of butter on the bottom. I put the lid on it to let the veggies start to wilt. After about 30 minutes, I added 1/2 cup of wild rice and 6 cups of chicken broth.
At the end of cooking (after about 4 hours) I added some milk/cream and flour to make it creamy. We cooked for about 30 more minutes, and we were ready to eat!
Ingredients
- 1 tablespoon butter, unsalted
- 4 cup sliced mushrooms, white
- 2 medium carrot
- 1 clove garlic
- 1 medium onion
- 1/2 cup wild rice, raw
- 6 cup chicken broth, low-sodium
- 1/4 cup heavy whipping cream
- 1/2 cup milk
- 2 tablespoon flour, all-purpose
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper, ground
Instructions
- Place 1 tablespoon of butter inside your crockpot and turn it to high to heat up with the lid on.
- Chop all your veggies and add them to the slow cooker. Put the lid back on to allow the veggies to wilt and start to cook in the butter.
- After about 30 minutes, add your rice and broth. Put the lid back on and cook on high for 3-4 hours.
- 30 minutes before you eat, add the cream.
- Whisk the cold milk and flour together and pour inside the slow cooker.
- Cook for 30 more minutes.
- Season with salt and pepper to taste.
Nutrition
This concludes our mushroom ideas for the week! Don’t be afraid to include mushrooms in any form for your kids. Whether it’s a pizza topping, inside scrambled eggs, or in a creamy soup like this, mushrooms are a great source of Vitamin D and other important nutrients. For loads of ideas, check out the Mushroom Council website.
Yum! You didn’t have any curdling problems when adding the cream & milk?
We didn’t! Likely because we put it in at the very end! Just 30 minutes before we ate it.
Looks great! Do you make your own bread bowls or buy them? If you buy them, what brand? Make them, recipe? Thanks!
Making this right now! 3.5 hrs to go!
These were pretzel rolls that I bought at Costco! I do make my own sometimes (the link to the potato soup above has the recipe we use)!
Made his tonight and it was great. We added some shredded chicken breast to it because my husband is a meat eater. It was delish!
Can you use brown rice instead of wild rice?
Yes Paula, you totally can!
withour a slow cooker. What would be the time in a normal cooking pot
Do you think it would freeze? I’m doubtful…
Does the soup end up runny or so tHick?
It’s on the thicker side. 🙂
Your instruction confusing where you say you put the cream in for nice before eating and then you put the milk with the flour in do you put all this in together 30 minutes before you’re going to eat and then or separate in 30 minutes separate which one that’s kind of confusing I’m just going to put them all in at the same time but 30 minutes before
Sorry for the confusion! Yes, stir all three in and cook for 30 more minutes. 🙂 Hope it turned out for you!
This soup is thick but I added some more broth till it was ready to add cream and milk . I added brussels sprouts, it tastes and smells good. I ended up turning the crock pot to low not hot cause it’s a new one.