Old-Fashioned Mushroom Soup Recipe for Crockpot

Eddy Zecchinon/EyeEm/Getty Images
Ratings
  • Total: 10 hrs 20 mins
  • Prep: 20 mins
  • Cook: 10 hrs
  • Yield: 8 Servings
Nutritional Guidelines (per serving)
129 Calories
6g Fat
16g Carbs
5g Protein
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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

Ingredients

  • 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

Steps 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.

  8. Puree soup in blender or food mill.

  9. Melt remaining butter in a heavy skillet.

  10. Add reserved sliced mushrooms; saute 5 minutes.

  11. Add sliced mushrooms to the soup along with sherry.

  12. Reheat. Serve with a dollop of sour cream.

More Recipes