Slow-Cooked Mushroom Soup

Slow Cooker Mushroom Soup


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Try this tasty slow-cooked mushroom soup. This recipe makes for a hearty lunch when served with a side of bread.

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Chicago, IL

Time needed

3 hour cooking

Serving Size / Yield

4 servings


  • 1/4 cup butter
  • 1 cup chopped shiitake mushrooms
  • 1 cup chopped portobello mushrooms
  • 2 shallots, chopped
  • 2 tablespoons all-purpose flour
  • 1 can chicken broth, 14.5 oz
  • 1 cup half-and-half
  • salt and pepper to taste

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Put all the ingredients in a slow cooker and blend well.
Cook on high for 3 hours or until mushrooms are tender.

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