Best 7 Chunky Mushroom Soup Slow Cooker Recipes

HOLY MOLY POTATO SOUP

Steps:

• In a 6-qt. slow cooker, combine the first 10 ingredients. In a large skillet, cook sausage over medium heat 6-8 minutes or until no longer pink, breaking it into crumbles; drain. Add to slow cooker., Cook, covered, on low to allow flavors to blend, 4-5 hours. Add cheese and onion dip in the last 30 minutes of cooking. Stir before serving. Serve with tortilla chips., Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little water if necessary.

SLOW COOKER MUSHROOM AND WILD RICE SOUP

Steps:

• Put the butter in a microwave-safe container (a liquid measuring cup works well) and microwave until the butter is completely melted, 30 seconds to 1 minute. With a fork, whisk the flour into the butter to make a smooth mixture the texture of cake batter, then microwave until the roux is steaming hot and bubbling slightly around the edges, about 30 seconds.
• Scrape the roux into a 6- to 8-quart slow cooker and whisk in the stock and wine. Stir in the mushrooms, wild rice, celery, onion, carrot, chopped garlic, thyme and garlic powder. Season with 1 teaspoon salt and several generous grinds of black pepper. Cook on high until most of the rice grains are just slightly split open and the vegetables are tender, about 4 hours. (The soup can hold for 1 to 2 hours on the warm setting, but eventually the wild rice will overcook.)
• Turn the heat to warm. Put the sour cream in a small bowl and slowly whisk in a few spoonfuls of the hot soup until smooth, then stir the mixture into the soup. (This prevents the sour cream from separating.) If you'd like the soup to be thinner, whisk in warm broth or water to the desired consistency. Taste the soup and add more salt and pepper to taste.
• Divide the soup among bowls and top with chopped scallions or chives and dill. Reheat any leftovers on low until warm. (Boiling can cause the sour cream to break.)

CHUNKY MUSHROOM SOUP

Steps:

• In a large pot over med-high heat, melt butter. Add onions, garlic and carrots and cook until onions and carrots are tender. Reduce heat to med-low.
• Add the mushrooms; cook for about 8 minutes, stirring occassionally, or until mushrooms are tender.
• Add broth, cream, milk, cheese, salt, pepper, tarragon and parsley. Cook over med-low heat until heated through.
• Serve and garnish soup with extra parsley flakes; if desired.
• For vegetarian use vegetable broth.

SLOW-COOKER MULLIGATAWNY SOUP

Steps:

• Combine all the ingredients except the coconut cream and lime juice in a 6- to 8-quart slow cooker. Cover and cook on low for 6 hours.
• Stir in the coconut cream and lime juice. Taste and add more salt if necessary. Serve in bowls topped with a dusting of cayenne, if desired.

SLOW-COOKER MUSHROOM SOUP WITH SHERRY

Steps:

• Pour 2 cups of the boiling water over the porcini mushrooms. Let stand 20 minutes.
• Drain the porcini mushrooms in a colander over a bowl, reserving the mushroom broth; set the mushrooms aside.
• Strain the mushroom broth through a cheesecloth-lined colander into a bowl; discard the solids.
• Stir in the cornstarch, soy sauce, salt, pepper, and remaining 2 cups boiling water into the mushroom broth; set aside.
• Heat the oil in a medium-sized nonstick skillet over medium-high.
• Add the shallots and garlic; cook, stirring occasionally, until the shallots are soft, 4 to 5 minutes.
• Add the sherry; bring to a boil, and cook 30 seconds. Remove from the heat.
• Stir together the porcini mushrooms, broth mixture, shallot mixture, fresh mushrooms, and thyme in a 5-quart slow cooker.
• Cover and cook on HIGH until the vegetables are very tender and the flavors blend, about 4 hours.
• Uncover and cook until slightly thickened, about 20 minutes.
• Transfer 2 cups of the soup to a blender.
• Remove the center piece of the blender lid (to allow steam to escape); secure the lid on the blender.
• Place a clean towel over the opening in the blender lid (to avoid splatters).
• Blend until smooth, about 10 seconds.
• Return the puréed soup to the slow cooker; gently stir in the cream. Ladle the soup into bowls, and serve hot.

KELLY'S SLOW COOKER BEEF, MUSHROOM, AND BARLEY SOUP

Steps:

• Stir beef stock, tomato sauce, water, onion, carrot, barley, mushrooms, and garlic together in a slow cooker.
• Season beef chunks with garlic salt, salt, and black pepper; add to the beef stock mixture. Add bay leaves to the slow cooker.
• Cook on Low until the soup thickens and the beef is tender, about 6 hours.
• Remove and discard the bay leaves to serve.

CHUNKY MUSHROOM SOUP (SLOW COOKER)

Steps:

• In large skillet on medium, heat oil and fry onions, garlic and carrots until softened, about 5 minutes.
• Stir in mushrooms, thyme, paprika and pepper; cook stirring often until no liquid remains, about 10 minutes.
• Scrape into slow cooker.
• Add 1 cup broth to skillet and bring to a boil, scraping up remaining bits.
• Scrape into slow cooker along with remaining broth and potato. Stir to combine.
• Cover and cook on low until vegetables are tender and liquid is slightly thickened, about 6 hours.
• Stir in cooking wine.