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To make a delicious creamy wild mushroom soup in a slow cooker, gather these ingredients: - 1 pound mixed wild mushrooms (shiitake, oyster, cremini) - 1 medium onion, diced - 3 cloves garlic, minced - 1 large carrot, diced - 1 celery stalk, diced - 4 cups vegetable broth - 1 cup heavy cream or coconut cream - 2 tablespoons olive oil - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - Salt and pepper to taste - Fresh parsley, chopped (for garnish) Each ingredient plays a key role in the flavor and texture of the soup. The wild mushrooms provide an earthy taste that shines through. Onions, garlic, carrots, and celery add depth and richness. The vegetable broth serves as a base, making it hearty. Heavy cream or coconut cream adds that creamy texture we all love. Olive oil brings out the flavors when you sauté the vegetables. Thyme and rosemary contribute aromatic notes that make the soup comforting. Finally, salt and pepper balance everything. Don't forget the fresh parsley on top for color and freshness. Gathering these ingredients is the first step to creating a warm, inviting dish. Enjoy the process, and get ready for a delicious meal! Start by cleaning the wild mushrooms. Use a damp cloth to wipe them. Make sure to slice them into thin pieces. Next, dice the onion, carrot, and celery into small bits. Finally, mince the garlic cloves. This prep helps build flavors. Heat olive oil in a skillet over medium heat. Once the oil is warm, add the diced onion, carrot, and celery. Sauté these for about five minutes. You want the onion to turn translucent. Then, add the minced garlic and cook for one more minute. This brings out the best aromas. Now, transfer the sautéed veggies to your slow cooker. Add the sliced mushrooms and pour in the vegetable broth. Sprinkle in the dried thyme and rosemary. Stir everything together well. This mix is the heart of your soup. Cover the slow cooker and set it to cook. If you choose low, let it go for six to eight hours. For high, cook it for about four hours. You want the veggies to be nice and tender by the end. Once the cooking time is up, grab an immersion blender. Blend the soup until it is smooth and creamy. If you like some chunkiness, hold back a few mushrooms before blending. Stir them back in after. This adds great texture. Now it's time to make it rich and creamy. Stir in the heavy cream or coconut cream. Season with salt and pepper to your taste. Allow the soup to heat through for another ten to fifteen minutes. This is when the flavors come alive! To get a creamy texture, blend the soup well. An immersion blender works great. If you like it chunkier, save some mushrooms. Stir them back in after blending. This gives you a nice mix of smooth and chunky. You can add more herbs like basil or thyme. A pinch of nutmeg also gives a nice warmth. For toppings, consider croutons or a swirl of extra cream. These add texture and flavor. For best results, use the low setting. It allows the flavors to meld well. Make sure to cover the slow cooker tightly. This keeps moisture in and helps cook evenly. If you are short on time, use the high setting for faster cooking. Just keep an eye on it to avoid overcooking. {{image_2}} You can make this soup dairy-free by using coconut cream instead of heavy cream. Coconut cream adds a rich, sweet flavor. It blends well with the earthy taste of mushrooms. Simply replace the heavy cream with one cup of coconut cream at the end of cooking. This swap keeps your soup creamy and delicious without dairy. Want to make this soup more filling? You can add cooked chicken or tofu. Cooked chicken adds a nice flavor and texture. Simply shred or chop the chicken and stir it in before serving. For a vegan option, use cubed tofu. Add it in the last 15 minutes of cooking. This helps it soak up the soup's flavors. You can adjust the vegetables based on what's in season. In spring, try adding fresh peas or asparagus for a bright twist. In fall, sweet potatoes or butternut squash work well too. Using seasonal herbs can also enhance the flavor. For example, try fresh basil in summer or sage in winter. These small changes keep your soup lively and fresh throughout the year. You can store your creamy wild mushroom soup in the fridge for about 3 to 4 days. To keep it fresh, place the soup in an airtight container. This helps prevent any odors from other foods. Let the soup cool down before sealing the container. This step makes sure moisture does not form inside. To freeze the soup, first allow it to cool completely. Then, ladle the soup into freezer-safe containers. Leave some space at the top of each container. This space allows the soup to expand when frozen. Label each container with the date. When you want to eat it, move the container to the fridge overnight to thaw. For a quick thaw, you can use the microwave. When reheating, the best method is to use the stove. Pour the soup into a pot. Heat it on medium-low, stirring often. This helps the soup heat evenly without burning. If you want to use the microwave, place the soup in a microwave-safe bowl. Heat it in short bursts, stirring in between. This method keeps the soup creamy and full of flavor. Yes, you can use dried mushrooms. They add a deep flavor to the soup. Soak them in hot water for about 20 minutes before using. This rehydrates them and makes them soft. Drain and chop them before adding to the slow cooker. To reheat leftover soup, pour it into a pot. Heat it on low to medium heat. Stir often to avoid burning. You can also use a microwave, but heat in short bursts. Stir in between to make sure it warms evenly. Absolutely! This soup is already vegetarian since it uses vegetable broth. If you want to make it vegan, simply use coconut cream instead of heavy cream. This keeps it rich and creamy while being plant-based. To add spice, incorporate red pepper flakes or cayenne pepper. Start with a small amount, like 1/4 teaspoon. Taste the soup and adjust as needed. You can also add a splash of hot sauce for an extra kick. Some great side dishes are crusty bread, a fresh salad, or cheese toast. A warm baguette pairs nicely for dipping. You might also enjoy a light, green salad to balance the richness of the soup. Mushrooms are fully cooked when they are soft and tender. If they have shrunk and released their moisture, they are ready. After the cooking time, blend the soup to ensure a creamy texture. The mushrooms will be perfectly cooked at that point. This blog post covered a simple and tasty mushroom soup. We looked at the key ingredients, like mixed wild mushrooms and creamy broth. I shared step-by-step instructions, tips to enhance flavors, and variations like adding chicken or seasonal veggies. In the end, you hold the power to create a soup that warms your heart. Enjoy making it your own!

Creamy Wild Mushroom Soup Slow Cooker

Warm up with this creamy wild mushroom soup made effortlessly in your slow cooker! Enjoy a delicious blend of various wild mushrooms and fresh ingredients that come together for a comforting meal. Perfect for chilly days, this delightful recipe is easy to follow and delivers rich flavors with minimal effort. Click through to explore the full recipe and discover how to create this cozy dish everyone will love!
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Ingredients
  

1 pound mixed wild mushrooms (such as shiitake, oyster, and cremini), sliced

1 medium onion, diced

3 cloves garlic, minced

1 large carrot, diced

1 celery stalk, diced

4 cups vegetable broth

1 cup heavy cream or coconut cream for a dairy-free option

2 tablespoons olive oil

1 teaspoon dried thyme

1 teaspoon dried rosemary

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Prep the vegetables: Begin by cleaning the wild mushrooms with a damp cloth and slicing them. Dice the onion, carrot, and celery, and mince the garlic.

    Sauté the Aromatics: In a skillet over medium heat, add olive oil. Once hot, add the diced onion, carrot, and celery. Sauté for about 5 minutes or until the onion is translucent. Add minced garlic and sauté for another minute until fragrant.

      Combine ingredients in the slow cooker: Transfer the sautéed vegetables to the slow cooker. Add the sliced mushrooms, vegetable broth, dried thyme, and rosemary. Stir to combine well.

        Cook: Cover and cook on low for 6 to 8 hours or on high for about 4 hours, until the vegetables are tender and flavors melded beautifully.

          Blend the soup: Once cooked, use an immersion blender to carefully blend the soup until smooth and creamy. If you prefer a chunkier texture, reserve some of the mushrooms and stir them back in after blending.

            Finish with cream: Stir in the heavy cream or coconut cream and season with salt and pepper to taste. Allow to heat through for another 10-15 minutes.

              Serve: Ladle the soup into bowls and garnish with freshly chopped parsley for a touch of color.

                Prep Time: 20 minutes | Total Time: 6-8 hours | Servings: 6-8

                  - Presentation Tips: Serve in rustic bowls with a drizzle of extra cream and a sprinkle of fresh herbs on top for an elegant touch. A slice of crusty bread on the side complements the soup beautifully.