Cream of Mushroom Soup

Cream of Mushroom Soup


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Skip a can of cream of mushroom for dinner and create your own in the crockpot! This recipe is perfect for rainy spring days at home.

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Time needed

5 min preparation + 4 hour cooking

Serving Size / Yield

6 servings


  • 1/2 C. butter
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 5 C. sliced mushrooms
  • 4 C. vegetable broth
  • 1 C. dry white wine
  • 1 tsp. dried tarragon
  • 1 1/2 tsp. salt
  • 1 tsp. pepper
  • 1 C. heavy cream
  • 1/4 C. cornstarch

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Melt the butter in a large skillet. Add the onion and garlic and cook 3 minutes. Put in the mushrooms and cook until tender. Pour in the wine and cook another 2 minutes. Put the mixture in the slow cooker. Add the vegetable broth, tarragon, salt, and pepper. Cover and cook on low 4 hours. In another bowl mix the cream and cornstarch. In the last 30 minutes stir this mixture into the soup until thickened. Remove half the soup and blend until smooth. Combine with the rest of the soup and serve.

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