Old-Fashioned Mushroom Soup Recipe for Crockpot

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  • 10 hrs 20 mins
  • Prep: 20 mins,
  • Cook: 10 hrs
  • Yield: 8 Servings
Ratings

This flavorful, old-fashioned mushroom soup is cooked in the slow cooker.

What You'll Need

  • 1 pound fresh whole mushrooms
  • 6 tablespoons butter or margarine, divided
  • 2 cups carrots (finely chopped)
  • 2 cups celery (finely chopped)
  • 1 cup onion (finely chopped)
  • 1 clove garlic (finely minced)
  • 2 cans (10 1/2 ounces each) condensed beef broth
  • 1-quart water (4 cups)
  • 3 tablespoons tomato paste
  • 4 sprigs parsley
  • Celery leaves from 1 or 2 stalks
  • 1 bay leaf
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 3 tablespoons dry sherry
  • Dollop of sour cream

How to Make It

  1. Chop half of the mushrooms; slice remaining mushrooms and set aside.
  2. In large saucepan melt 4 tablespoons butter.
  3. Add chopped mushrooms; saute 5 minutes longer.
  4. Put in cooker. Stir in broth, water, tomato paste, salt and black pepper.
  5. Tie together parsley, celery leaves, and bay leaf with a string and add.
  6. Cover and cook on low 8 to 10 hours (high: 4 to 6 hours).
  7. Remove and discard parsley, celery leaves, and bay leaf.
  1. Puree soup in blender or food mill.
  2. Melt remaining butter in a heavy skillet.
  3. Add reserved sliced mushrooms; saute 5 minutes.
  4. Add sliced mushrooms to the soup along with sherry.
  5. Reheat. Serve with a dollop of sour cream.

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Nutritional Guidelines (per serving)
Calories 129
Total Fat 6 g
Saturated Fat 1 g
Unsaturated Fat 2 g
Cholesterol 2 mg
Sodium 478 mg
Carbohydrates 16 g
Dietary Fiber 4 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.)