Crockpot Cream of Mushroom Soup

Mushroom soup
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  • 28 hrs
  • Prep: 20 hrs,
  • Cook: 8 hrs
  • Yield: Serves 8
Ratings (6)
This slow cooker mushroom soup is a tasty homemade version, with chicken broth, sour cream, and fresh or canned mushrooms.

What You'll Need

  • 12 to 16 ounces sliced mushrooms, or 3 cans (4 ounces each), drained
  • 1 tablespoon butter
  • 3 cups chicken broth
  • 2 tablespoons onion, chopped
  • Salt and pepper, to taste
  • 2 tablespoons all-purpose flour
  • 1 cup sour cream
  • 1 cup half and half or whole milk

How to Make It

  • In skillet, sauté the sliced mushrooms in butter; place in slow cooker.
  • Add chicken broth, onion, salt, and pepper; stir well.
  • Cover and cook on LOW for 5 to 7 hours (on HIGH for 2 1/2 to 3 hours).
  • About 30 minutes before serving, turn to HIGH.
  • Mix flour and sour cream; add to slow cooker with half and half or milk.
  • Cook until slightly thickened.

More Recipes
Crab and Mushroom Soup Recipe
Creamy Mushroom Soup With Cheddar and Andouille Sausage

Nutritional Guidelines (per serving)
Calories 176
Total Fat 12 g
Saturated Fat 6 g
Unsaturated Fat 4 g
Cholesterol 31 mg
Sodium 617 mg
Carbohydrates 13 g
Dietary Fiber 2 g
Protein 5 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)