35+ Delicious Slow Cooker Mushroom Soup Recipes You’ll Love

When the weather turns chilly, there’s nothing better than a steaming bowl of mushroom soup to warm you up from the inside out.

And what’s even better?

Letting your slow cooker do all the work for you! Slow cookers are a fantastic way to prepare soups because they allow all the flavors to meld together and create rich, satisfying dishes with minimal effort.

Mushrooms, with their earthy and savory notes, are the perfect ingredient to bring depth and comfort to any soup.

In this blog post, we’ve gathered a collection of 35+ slow cooker mushroom soup recipes that are sure to become your go-to comfort food.

Whether you’re looking for something creamy, hearty, or vegan-friendly, there’s a mushroom soup recipe here for every taste.

So grab your slow cooker, stock up on mushrooms, and let’s dive into these mouthwatering, easy-to-make soup ideas!

35+ Delicious Slow Cooker Mushroom Soup Recipes You’ll Lovey

There’s no shortage of creativity when it comes to slow cooker mushroom soup, and with these 35+ recipes, you’ll never run out of new and exciting ways to enjoy this versatile dish.

Whether you prefer a simple, classic version or a more adventurous recipe with added ingredients like potatoes, beans, or coconut milk, you can count on your slow cooker to turn mushrooms into a comforting, flavorful masterpiece.

With minimal prep and a hands-off cooking process, these soups are perfect for busy weeknights or as part of a weekend meal prep.

So, the next time you crave something warm and delicious, just throw the ingredients in your slow cooker and let it work its magic.

Happy cooking, and enjoy the comforting flavors of mushroom soup all year round!

Creamy Slow Cooker Mushroom Soup

This creamy slow cooker mushroom soup is rich and velvety, made with a variety of mushrooms, onions, garlic, and a splash of cream. The slow cooking method allows the flavors to meld beautifully, creating a comforting, hearty soup perfect for chilly days. With minimal prep, this recipe is a set-it-and-forget-it delight that delivers a rich, satisfying bowl of soup.

Ingredients:

• 1 lb fresh mushrooms (button, cremini, or a mix), sliced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup heavy cream
• 2 tbsp butter
• 1 tsp thyme
• 1 tsp salt
• ½ tsp black pepper
• 2 tbsp flour (optional, for thicker soup)

Instructions:

1. Add the mushrooms, onion, and garlic into the slow cooker.
2. Pour in the vegetable broth, thyme, salt, and pepper. Stir everything together.
3. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the mushrooms are tender and the flavors have developed.
4. About 30 minutes before serving, melt the butter in a skillet over medium heat. Stir in the flour and cook for 1-2 minutes to make a roux.
5. Slowly add the roux to the soup in the slow cooker, stirring to incorporate. If you prefer a creamier soup, add the heavy cream at this point.
6. Let the soup cook for another 30 minutes until it thickens.
7. Taste and adjust the seasoning if needed before serving.

This creamy slow cooker mushroom soup is a perfect example of how simple ingredients can come together to create a comforting, gourmet-quality dish. The slow cooker does most of the work, allowing the flavors to develop deeply while you focus on other tasks. Whether served as a starter or a main course, it’s a versatile dish that can be enjoyed year-round, offering both warmth and satisfaction with every spoonful.

Slow Cooker Vegan Mushroom Soup

This vegan mushroom soup is a delightful, plant-based version of the classic mushroom soup. It’s made with fresh mushrooms, onions, and garlic, with coconut milk for a creamy texture. The slow cooker helps to extract all the umami flavors from the mushrooms, while the coconut milk provides a luscious, dairy-free richness. Ideal for vegans or anyone looking for a lighter, yet still comforting, alternative.

Ingredients:

• 1 lb mixed fresh mushrooms (shiitake, cremini, and portobello work well), sliced
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 can (13.5 oz) full-fat coconut milk
• 1 tsp dried thyme
• 1 tsp salt
• ½ tsp black pepper
• 2 tbsp olive oil
• 1 tbsp soy sauce (optional, for added depth)

Instructions:

1. Place the mushrooms, onion, and garlic in the slow cooker.
2. Pour in the vegetable broth and coconut milk, and stir in the thyme, salt, pepper, and soy sauce (if using).
3. Cover and cook on low for 6-7 hours or on high for 3-4 hours until the mushrooms are tender.
4. Once the soup is done, use an immersion blender to puree the soup until smooth (or leave it chunky, depending on your preference).
5. If you want a creamier texture, stir in an extra splash of coconut milk just before serving.
6. Taste and adjust seasoning as needed before serving.

This slow cooker vegan mushroom soup is a flavorful and hearty meal that can stand alone or be paired with crusty bread. The coconut milk adds a rich creaminess without any dairy, while the slow-cooked mushrooms bring out a depth of flavor that makes every spoonful comforting. Perfect for both vegans and non-vegans, it’s an easy, set-it-and-forget-it recipe that delivers a satisfying soup without much effort.

Slow Cooker Cream of Mushroom Soup with Chicken

This slow cooker cream of mushroom soup with chicken takes a classic comfort food and elevates it by adding tender pieces of chicken. The slow cooker tenderizes the chicken while the mushrooms impart a savory depth to the broth. Rich, creamy, and loaded with flavor, this soup is the perfect weeknight meal that combines the best of mushrooms and chicken in one bowl.

Ingredients:

• 1 lb chicken breast or thighs, boneless and skinless
• 1 lb mushrooms, sliced (button, cremini, or a mix)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1 cup heavy cream
• 1 tsp thyme
• 1 tsp salt
• ½ tsp black pepper
• 2 tbsp olive oil
• 2 tbsp flour (optional, for thickening)

Instructions:

1. Place the chicken breasts, mushrooms, onion, and garlic into the slow cooker.
2. Pour in the chicken broth, thyme, salt, and pepper. Stir to combine.
3. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is cooked through and the mushrooms are tender.
4. Once the chicken is fully cooked, remove it from the slow cooker, shred it with two forks, and return it to the pot.
5. In a skillet, melt the olive oil over medium heat. Stir in the flour and cook for 1-2 minutes to make a roux. Slowly whisk in some of the soup broth to create a smooth mixture, then add this to the slow cooker to thicken the soup.
6. Stir in the heavy cream and cook for an additional 20 minutes on low until the soup reaches the desired consistency.
7. Taste and adjust seasoning before serving.

This slow cooker cream of mushroom soup with chicken is an excellent blend of savory, creamy, and hearty flavors. The tender chicken adds substance while the mushrooms provide an earthy, umami richness. Whether served as a comforting lunch or dinner, this soup is perfect for anyone craving a filling, flavorful meal. With the ease of the slow cooker, it’s a dish that requires minimal effort but delivers maximum flavor, making it a family favorite.

Slow Cooker Wild Rice and Mushroom Soup

This wild rice and mushroom soup is a hearty, nutritious dish that’s both filling and flavorful. The combination of earthy mushrooms, chewy wild rice, and creamy broth makes it a satisfying meal, while the slow cooker method allows the flavors to deepen beautifully. Perfect for chilly evenings, this soup is a great way to enjoy the natural richness of mushrooms paired with the texture of wild rice.

Ingredients:

• 1 lb mixed mushrooms (cremini, shiitake, and button), sliced
• 1 cup wild rice, rinsed
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup heavy cream or coconut milk (for a dairy-free option)
• 1 tsp dried thyme
• 1 tsp rosemary
• 1 tsp salt
• ½ tsp black pepper
• 2 tbsp butter or olive oil

Instructions:

1. Add the mushrooms, onion, garlic, and wild rice to the slow cooker.
2. Pour in the vegetable broth, thyme, rosemary, salt, and pepper. Stir to combine.
3. Cover and cook on low for 6-7 hours or on high for 3-4 hours until the rice is tender and the mushrooms are soft.
4. About 30 minutes before serving, melt the butter or heat the olive oil in a small pan, then stir in the cream or coconut milk. Add this mixture to the soup and stir well.
5. Let the soup cook for an additional 30 minutes to allow the flavors to blend.
6. Taste and adjust seasoning as needed before serving.

This slow cooker wild rice and mushroom soup is a perfect balance of comfort and nutrition. The wild rice gives the soup a pleasant texture, while the mushrooms provide a deep, earthy flavor. The creamy broth makes it indulgent without being too heavy, and the slow-cooked flavors ensure a rich, satisfying dish. This soup is an excellent option for meal prep or for a cozy family dinner on a cold day.

Slow Cooker Mushroom and Leek Soup

This slow cooker mushroom and leek soup is a fragrant and flavorful dish that combines the delicate sweetness of leeks with the rich umami of mushrooms. The slow cooking process melds these ingredients together, resulting in a comforting and sophisticated soup. Ideal for a light lunch or starter, this soup is simple yet elegant and full of depth.

Ingredients:

• 1 lb mixed mushrooms (button, cremini, and shiitake), sliced
• 2 medium leeks, cleaned and sliced
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable or chicken broth
• 1 tsp thyme
• 1 tsp salt
• ½ tsp black pepper
• 2 tbsp butter or olive oil
• 1 cup heavy cream (optional, for a creamy finish)

Instructions:

1. Place the mushrooms, leeks, onion, and garlic in the slow cooker.
2. Pour in the broth, thyme, salt, and pepper. Stir everything together.
3. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the mushrooms and leeks are tender.
4. If you want a creamier soup, add the heavy cream about 30 minutes before serving, stirring to incorporate.
5. Taste and adjust seasoning as needed before serving.

This slow cooker mushroom and leek soup is a wonderful example of how simple, fresh ingredients can come together to create a flavorful, nourishing meal. The leeks provide a subtle sweetness that pairs beautifully with the rich mushrooms, while the slow cooking ensures that every bite is packed with deep, complex flavors. Whether enjoyed on its own or as a starter to a larger meal, this soup is a perfect choice for any occasion.

Slow Cooker Mushroom and Barley Soup

This mushroom and barley soup is a wholesome, hearty dish that’s perfect for a satisfying meal. The slow cooker helps to tenderize the barley and bring out the deep, earthy flavors of the mushrooms. It’s a filling soup that’s perfect for a light dinner or to serve as part of a larger meal. Nutritious and comforting, this soup is packed with fiber, vitamins, and minerals.

Ingredients:

• 1 lb mushrooms (button, cremini, or a mix), sliced
• 1 cup pearl barley, rinsed
• 1 medium onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 4 cups vegetable or chicken broth
• 1 tsp thyme
• 1 tsp salt
• ½ tsp black pepper
• 2 tbsp olive oil or butter

Instructions:

1. Add the mushrooms, barley, onion, carrots, and celery to the slow cooker.
2. Pour in the broth, thyme, salt, and pepper. Stir to combine.
3. Cover and cook on low for 7-8 hours or on high for 4-5 hours, until the barley is tender and the vegetables are soft.
4. Taste the soup and adjust the seasoning as needed before serving.
5. Serve hot, and garnish with fresh herbs if desired.

This slow cooker mushroom and barley soup is a satisfying and nutritious meal, perfect for cold weather. The barley adds a chewy texture and is an excellent source of fiber, while the mushrooms lend their earthy flavor to create a rich broth. The slow cooking process ensures that the flavors meld beautifully, making it an ideal soup for meal prepping or as a filling, comforting dinner for the whole family. Enjoy it on its own or paired with crusty bread for a complete meal.

Slow Cooker Mushroom and Potato Soup

This slow cooker mushroom and potato soup is a hearty, comforting dish that combines the earthiness of mushrooms with the creaminess of tender potatoes. The slow cooker allows the potatoes to cook until perfectly soft, while the mushrooms add depth and flavor. Whether served as a main or side dish, this soup is a filling option that’s perfect for a cozy evening.

Ingredients:

• 1 lb mushrooms (button, cremini, or a mix), sliced
• 4 medium potatoes, peeled and diced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable or chicken broth
• 1 cup heavy cream or milk
• 1 tsp thyme
• 1 tsp salt
• ½ tsp black pepper
• 2 tbsp butter or olive oil

Instructions:

1. Place the mushrooms, potatoes, onion, and garlic in the slow cooker.
2. Add the broth, thyme, salt, and pepper. Stir to combine.
3. Cover and cook on low for 7-8 hours or on high for 4-5 hours, until the potatoes are tender and the mushrooms have released their flavors.
4. Once the soup is done, use an immersion blender to partially blend the soup, leaving some potato chunks for texture.
5. Stir in the heavy cream or milk, and cook for another 20-30 minutes on low.
6. Taste and adjust seasoning if necessary before serving.

This slow cooker mushroom and potato soup is perfect for a comforting meal on a cold day. The potatoes give the soup a creamy texture without being overly rich, while the mushrooms provide depth and a savory umami flavor. The slow cooking process allows the ingredients to meld together, creating a dish that is satisfying, warm, and full of comforting flavors. It’s an ideal choice for a family meal or for meal prep, and can easily be enjoyed with a slice of rustic bread.

Slow Cooker Mushroom and Spinach Soup

This slow cooker mushroom and spinach soup is a light yet hearty option, with mushrooms providing depth and spinach adding a burst of freshness. It’s a simple, healthy dish that’s quick to prepare and rich in flavor. The slow cooking method ensures the mushrooms release their earthy flavors, while the spinach cooks down to create a perfect balance of textures.

Ingredients:

• 1 lb mushrooms (button, cremini, or shiitake), sliced
• 4 cups fresh spinach, roughly chopped
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 tsp dried thyme
• 1 tsp salt
• ½ tsp black pepper
• 2 tbsp olive oil or butter
• 1 tbsp lemon juice (optional, for a fresh tang)

Instructions:

1. Add the mushrooms, onion, garlic, and spinach to the slow cooker.
2. Pour in the vegetable broth, thyme, salt, and pepper. Stir everything together.
3. Cover and cook on low for 4-5 hours or on high for 2-3 hours, until the mushrooms are tender and the spinach has wilted down.
4. About 15 minutes before serving, stir in the lemon juice for a touch of brightness, if desired.
5. Taste and adjust seasoning as needed before serving.

This slow cooker mushroom and spinach soup is a perfect balance of savory and fresh. The mushrooms give the soup depth and earthiness, while the spinach adds a pop of green and a subtle freshness. The slow cooker makes it easy to prepare, and the result is a light yet satisfying soup that can be enjoyed on its own or paired with a salad or bread. It’s a great option for those seeking a healthy, flavorful meal that’s quick to prepare and packed with nutrients.

Slow Cooker Mushroom and Cauliflower Soup

This slow cooker mushroom and cauliflower soup is a creamy, dairy-free option that combines the mild flavor of cauliflower with the earthy richness of mushrooms. It’s a comforting soup that’s both nutritious and delicious, with a velvety texture from the cauliflower. The slow cooking process helps develop the flavors, making it a perfect light yet hearty meal.

Ingredients:

• 1 lb mushrooms (button or cremini), sliced
• 1 medium cauliflower, cut into florets
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 tsp dried thyme
• 1 tsp salt
• ½ tsp black pepper
• 2 tbsp olive oil or butter
• 1 cup coconut milk (or any non-dairy milk for a lighter version)

Instructions:

1. Place the mushrooms, cauliflower, onion, and garlic in the slow cooker.
2. Pour in the vegetable broth, thyme, salt, and pepper. Stir to combine.
3. Cover and cook on low for 6-7 hours or on high for 3-4 hours until the cauliflower is tender.
4. Once the soup is done, use an immersion blender to puree the soup until smooth and creamy. You can leave it slightly chunky for more texture, if desired.
5. Stir in the coconut milk and cook on low for an additional 20 minutes to combine the flavors.
6. Taste and adjust seasoning if necessary before serving.

this slow cooker mushroom and cauliflower soup is a creamy, dairy-free option that’s perfect for those looking for a lighter but still satisfying meal. The cauliflower gives the soup its smooth, velvety texture, while the mushrooms contribute depth and umami. The slow cooking process enhances the flavors, making this soup an easy yet elegant choice for a healthy, comforting meal. It’s also a great option for meal prep, as it stores well and can be enjoyed throughout the week.

Slow Cooker Mushroom and Bean Soup

This slow cooker mushroom and bean soup is a hearty, plant-based dish that combines the richness of mushrooms with the protein-packed goodness of beans. The earthy flavors of the mushrooms complement the tender beans, while the slow cooking method allows the ingredients to meld together beautifully. This soup is perfect for those seeking a satisfying, healthy meal with minimal effort.

Ingredients:

• 1 lb mushrooms (button, cremini, or a mix), sliced
• 2 cups dried white beans (such as cannellini or great northern), soaked overnight and drained
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 tsp thyme
• 1 tsp salt
• ½ tsp black pepper
• 2 tbsp olive oil
• 1 bay leaf
• 1 tbsp lemon juice (optional)

Instructions:

1. Add the mushrooms, beans, onion, garlic, and bay leaf to the slow cooker.
2. Pour in the vegetable broth, thyme, salt, and pepper. Stir to combine.
3. Cover and cook on low for 7-8 hours or on high for 4-5 hours, until the beans are tender and the mushrooms have released their flavors.
4. About 30 minutes before serving, stir in the lemon juice, if using, for a touch of brightness.
5. Taste and adjust seasoning before serving.

This slow cooker mushroom and bean soup is a filling and nutritious option that offers both protein and fiber, making it an excellent choice for a hearty, healthy meal. The mushrooms add depth and umami, while the beans create a creamy, satisfying base. With minimal prep and the hands-off cooking of the slow cooker, this dish is ideal for busy days. Whether served as a standalone meal or alongside crusty bread, it’s a comforting and wholesome soup that’s sure to become a favorite.

Slow Cooker Mushroom and Tomato Soup

This slow cooker mushroom and tomato soup is a vibrant, flavorful dish that combines the natural sweetness of tomatoes with the earthy richness of mushrooms. The slow cooking method allows the tomatoes to break down and infuse the broth with their flavor, while the mushrooms provide depth. It’s a comforting soup that’s perfect for any time of year, whether served as a starter or a main.

Ingredients:

• 1 lb mushrooms (button, cremini, or a mix), sliced
• 2 cans (14.5 oz each) diced tomatoes
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 tsp dried basil
• 1 tsp salt
• ½ tsp black pepper
• 1 tbsp olive oil
• 1 tbsp balsamic vinegar (optional)

Instructions:

1. Place the mushrooms, diced tomatoes (with juice), onion, and garlic in the slow cooker.
2. Add the vegetable broth, basil, salt, and pepper. Stir to combine.
3. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the mushrooms are tender and the flavors have melded.
4. If you want a smoother soup, use an immersion blender to puree the soup to your desired consistency.
5. Stir in the balsamic vinegar, if using, just before serving to add a touch of acidity and depth.
6. Taste and adjust seasoning if needed before serving.

this slow cooker mushroom and tomato soup is a delicious and comforting dish that offers a wonderful balance of flavors. The sweetness of the tomatoes and the savory richness of the mushrooms create a deep, satisfying broth. The slow cooking process allows the ingredients to infuse each other, making each spoonful full of flavor. This soup is an excellent choice for a light yet filling meal, and it’s perfect when paired with a grilled cheese sandwich or a fresh salad.

Slow Cooker Mushroom and Tofu Soup

This slow cooker mushroom and tofu soup is a light, plant-based option that’s both flavorful and satisfying. The tofu adds protein and a creamy texture, while the mushrooms lend their rich, earthy flavor. The slow cooker helps bring all the flavors together, making this soup a perfect option for anyone looking for a comforting yet healthy dish.

Ingredients:

• 1 lb mushrooms (button, cremini, or shiitake), sliced
• 14 oz firm tofu, drained and cubed
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 tsp soy sauce (optional, for added umami)
• 1 tsp salt
• ½ tsp black pepper
• 2 tbsp sesame oil or olive oil
• 1 tbsp fresh ginger, grated (optional for extra flavor)
• 2 tbsp chopped fresh cilantro (optional, for garnish)

Instructions:

1. Add the mushrooms, tofu, onion, and garlic to the slow cooker.
2. Pour in the vegetable broth, soy sauce, salt, and pepper. Stir to combine.
3. Add the sesame oil and ginger, if using, and mix everything well.
4. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the mushrooms are tender and the flavors have melded.
5. Taste and adjust seasoning as needed before serving.
6. Garnish with fresh cilantro if desired.

This slow cooker mushroom and tofu soup is a wonderful light and healthy option that’s full of flavor. The tofu adds a creamy texture and protein, making the soup both satisfying and nutritious. The mushrooms provide an earthy depth, and the slow cooking process allows all the flavors to come together beautifully. This soup is perfect for those following a plant-based diet or anyone looking for a comforting, low-calorie meal. It’s an easy and tasty option that can be enjoyed as a main dish or alongside a salad for a complete meal.

Slow Cooker Mushroom and Sweet Potato Soup

This slow cooker mushroom and sweet potato soup combines the earthiness of mushrooms with the natural sweetness of tender sweet potatoes. The slow cooking process enhances the flavors, creating a rich, comforting soup that’s both nutritious and filling. With its balance of sweet and savory, this soup is perfect for a light meal or a satisfying lunch.

Ingredients:

• 1 lb mushrooms (button, cremini, or a mix), sliced
• 2 medium sweet potatoes, peeled and diced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable or chicken broth
• 1 tsp cumin
• 1 tsp paprika
• 1 tsp salt
• ½ tsp black pepper
• 2 tbsp olive oil or butter
• 1 tbsp fresh parsley (optional, for garnish)

Instructions:

1. Add the mushrooms, sweet potatoes, onion, and garlic to the slow cooker.
2. Pour in the broth, cumin, paprika, salt, and pepper. Stir to combine.
3. Cover and cook on low for 7-8 hours or on high for 4-5 hours, until the sweet potatoes are tender.
4. Once the soup is done, use an immersion blender to puree the soup until smooth, or leave some chunks for added texture.
5. Stir in the olive oil or butter for richness, and adjust seasoning if necessary.
6. Serve hot, garnished with fresh parsley if desired.

his slow cooker mushroom and sweet potato soup is a perfect combination of flavors. The sweetness of the potatoes balances the savory, earthy mushrooms, while the spices add warmth and depth. The slow cooking process ensures the sweet potatoes become tender and the flavors meld together beautifully. This soup is a great choice for meal prepping or as a comforting dish for any occasion. It’s a nutritious, hearty option that’s perfect for fall and winter days.

Slow Cooker Mushroom and Carrot Soup

This slow cooker mushroom and carrot soup is a colorful, nourishing dish that combines the natural sweetness of carrots with the earthy flavor of mushrooms. The slow cooker ensures that the flavors are fully developed, and the result is a delicious, smooth soup that’s perfect for a light meal. It’s an ideal choice for those looking for a healthy and satisfying option.

Ingredients:

• 1 lb mushrooms (button, cremini, or shiitake), sliced
• 4 medium carrots, peeled and sliced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 tsp dried thyme
• 1 tsp salt
• ½ tsp black pepper
• 1 tbsp olive oil or butter
• 1 cup unsweetened almond milk (or any milk of your choice)

Instructions:

1. Place the mushrooms, carrots, onion, and garlic in the slow cooker.
2. Pour in the vegetable broth, thyme, salt, and pepper. Stir to combine.
3. Cover and cook on low for 7-8 hours or on high for 4-5 hours, until the carrots and mushrooms are tender.
4. Once the soup is ready, use an immersion blender to blend the soup until smooth, or leave some texture if desired.
5. Stir in the almond milk (or milk of your choice) for a creamy consistency, and cook on low for an additional 20-30 minutes.
6. Taste and adjust seasoning before serving.
   This slow cooker mushroom and carrot soup is a healthy, comforting dish that’s perfect for any season. The sweetness of the carrots enhances the savory depth of the mushrooms, creating a balanced, flavorful broth. The slow cooking method allows the vegetables to become perfectly tender and the flavors to meld together. It’s a great option for a light meal or as part of a larger spread. With its smooth texture and creamy finish, this soup is a great way to enjoy the goodness of vegetables in a warm, filling dish.

Slow Cooker Mushroom and Lentil Soup

This slow cooker mushroom and lentil soup is a hearty, protein-rich dish that combines the earthy flavor of mushrooms with the nutritional benefits of lentils. The slow cooker allows the lentils to soften and absorb the flavors of the mushrooms, creating a filling and satisfying soup. It’s perfect for a healthy dinner or a meal prep option that lasts through the week.

Ingredients:

• 1 lb mushrooms (button, cremini, or a mix), sliced
• 1 cup dried green or brown lentils, rinsed
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 tsp cumin
• 1 tsp turmeric
• 1 tsp salt
• ½ tsp black pepper
• 2 tbsp olive oil or butter
• 1 tbsp lemon juice (optional, for added freshness)

Instructions:

1. Add the mushrooms, lentils, onion, and garlic to the slow cooker.
2. Pour in the vegetable broth, cumin, turmeric, salt, and pepper. Stir to combine.
3. Cover and cook on low for 7-8 hours or on high for 4-5 hours, until the lentils are tender and the mushrooms have released their flavors.
4. About 30 minutes before serving, stir in the olive oil or butter for richness, and the lemon juice if using for a bright finish.
5. Taste and adjust seasoning if necessary before serving.

This slow cooker mushroom and lentil soup is a nutritious, filling meal that’s perfect for those seeking a plant-based, protein-packed dish. The mushrooms provide depth and umami, while the lentils add a hearty, satisfying texture. The spices give the soup a warm, comforting flavor, and the slow cooking process allows everything to come together beautifully. It’s a great option for meal prep, and it pairs wonderfully with a side of crusty bread or a green salad for a complete meal.

Note: More recipes are coming soon