Slow cooked mushroom soup
Indulge in the rich and creamy goodness of our slow-cooked mushroom soup. Made with butter-sautéed mushrooms, hearty chicken gravy, and a medley of fresh ingredients like onions, light sour cream, and 1% milk, this soup is the perfect comfort food. Garnished with fresh parsley and seasoned to taste with salt and pepper, it's a wholesome meal that's sure to warm you up. Try this easy, slow-cooked recipe for a delightful culinary experience!
- 09 Apr 2024
- Cook time 375 min
- Prep time 5 min
- 12 Servings
- 9 Ingredients
Slow cooked mushroom soup is a hearty and comforting dish that's perfect for chilly days. This recipe combines the rich, earthy flavors of mushrooms with creamy sour cream and milk, and is slow-cooked to perfection to develop deep, savory flavors. Whether you're looking for a cozy meal for your family or an impressive starter for a dinner party, this soup is sure to satisfy.
Ingredients:
Instructions:
- Wash and slice the mushrooms.
- Finely chop the onion.
- Chop the fresh parsley.
- In a large skillet over medium heat, melt the butter.
- Add the chopped onion and sauté until it becomes translucent, about 5-7 minutes.
- Add the sliced mushrooms and cook for another 5 minutes until they are tender.
- In a large slow cooker, pour in the chicken gravy.
- Add the sautéed onions and mushrooms to the gravy.
- Stir in the flour gradually, ensuring there are no lumps.
- Add the light sour cream and milk to the slow cooker.
- Stir well until all ingredients are thoroughly combined.
- Season with salt and pepper to taste.
- Set your slow cooker to low heat.
- Cover and cook for 6-8 hours, stirring occasionally if possible (to ensure even cooking and prevent sticking).
- Before serving, add the chopped fresh parsley and stir it into the soup.
- Taste and adjust the seasoning if necessary.
- Serve hot, garnished with additional parsley if desired.
Tips:
- Use a variety of mushrooms for added depth of flavor. Cremini, shiitake, and portobello work well together.
- For a thicker soup, increase the amount of flour slightly or use heavy cream instead of milk.
- Sauté the onions and mushrooms in the butter before adding them to the slow cooker to enhance their flavors.
- If you prefer a smoother texture, use an immersion blender to blend the soup to your desired consistency before adding the sour cream and milk.
- Season the soup gradually and taste as you go to ensure it's seasoned to your preference.
- Garnish with a sprinkle of fresh parsley or a drizzle of truffle oil for an extra touch of elegance.
There you have it - a delicious and hearty slow cooked mushroom soup that’s both comforting and satisfying. This recipe is easy to prepare and perfect for any occasion. Enjoy it with a side of crusty bread or a fresh salad for a complete meal. Don't forget to garnish with fresh parsley before serving for an added touch of flavor and visual appeal.
| Nutrition Facts | |
|---|---|
| Serving Size | 200 grams |
| Energy | |
| Calories 160kcal | 6% |
| Protein | |
| Protein 4.16g | 3% |
| Carbohydrates | |
| Carbohydrates 14g | 4% |
| Fiber 0.55g | 1% |
| Sugar 3.30g | 3% |
| Fat | |
| Fat 9g | 11% |
| Saturated 4.55g | 15% |
| Cholesterol 27mg | - |
| Vitamins | |
| Vitamin A 80ug | 9% |
| Choline 20mg | 4% |
| Vitamin B1 0.08mg | 7% |
| Vitamin B2 0.19mg | 14% |
| Vitamin B3 0.68mg | 4% |
| Vitamin B6 0.08mg | 5% |
| Vitamin B9 14ug | 3% |
| Vitamin B12 0.41ug | 17% |
| Vitamin C 2.68mg | 3% |
| Vitamin E 0.23mg | 2% |
| Vitamin K 15ug | 12% |
| Minerals | |
| Calcium, Ca 120mg | 9% |
| Copper, Cu 0.06mg | 0% |
| Iron, Fe 0.26mg | 2% |
| Magnesium, Mg 16mg | 4% |
| Phosphorus, P 100mg | 8% |
| Potassium, K 250mg | 7% |
| Selenium, Se 4.39ug | 8% |
| Sodium, Na 440mg | 29% |
| Zinc, Zn 0.55mg | 5% |
| Water | |
| Water 180g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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