Crockpot Mushroom and Cheese Soup

Crockpot Mushroom and Cheese Soup


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This traditional creamy, cheesy soup recipe is spruced up by the addition of mushrooms. Plan ahead for a meal on a dreary day with this pick-me-up slow cooker soup.

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Chicago, IL

Serving Size / Yield

4-6 servings


  • 1 14 1/2 oz. can chicken broth
  • 1/4 C. chopped mushrooms
  • 2 tsp. butter or margarine
  • 1/8 tsp. pepper
  • 2 Tbs. flour
  • 2 Tbs. cold water
  • 1 3 oz. pkg. cream cheese, cubed and softened
  • 3/4 C shredded cheddar cheese
  • 1/3 C additional chicken broth
  • Croutons, crumbled cooked bacon and sliced green onions (optional)

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Combine the first four ingredients in a 1 1/2-quart crockpot. Cover and cook on low for 5 hours. Mix the flour and water until smooth; stir into the soup. Cover and cook on high for 30 minutes or until thickened. Stir in cream cheese and cheddar cheese until blended. Add additional broth. Cover and cook on low for 10 minutes or until heated through. Top with croutons, bacon and green onions, if you want them. 

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