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- 1 lb assorted wild mushrooms (shiitake, oyster, cremini), sliced - 1 medium yellow onion, diced - 3 cloves garlic, minced - 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 - 2 tablespoons fresh parsley, chopped (for garnish) - 1 tablespoon balsamic vinegar for depth of flavor - Use coconut cream instead of heavy cream for a dairy-free option. - Swap vegetable broth for chicken broth if you prefer. - You can use any mix of mushrooms you like. Try button or portobello. - For a gluten-free option, check your broth for gluten content. First, gather all your ingredients. You will need: - 1 lb assorted wild mushrooms (shiitake, oyster, cremini), sliced - 1 medium yellow onion, diced - 3 cloves garlic, minced - 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 - 2 tablespoons fresh parsley, chopped (for garnish) - Optional: 1 tablespoon balsamic vinegar for depth of flavor Next, heat the olive oil in a large skillet over medium heat. Add the diced onion. Sauté for 3-4 minutes until it turns soft and clear. Then, add the minced garlic. Cook for one more minute, just until it smells good. After that, move the cooked onion and garlic into your slow cooker. This step adds great flavor to the soup. Now, it's time to add the main ingredients into the slow cooker. Place the sliced mushrooms, vegetable broth, dried thyme, and dried rosemary into the pot. If you want, stir in the balsamic vinegar for extra taste. Season this mixture with salt and pepper as per your liking. Cover your slow cooker and set it to cook. You can choose low for 6-8 hours or high for 3-4 hours. The mushrooms should become tender and flavorful. About 30 minutes before you plan to serve, stir in the heavy cream or coconut cream. This will make the soup creamy and rich. Check the seasoning again, and adjust if needed. When done, use an immersion blender to blend the soup slightly. This creates a nice creamy texture while keeping some mushrooms whole for that rustic look. Serve the soup hot. Garnish with fresh chopped parsley on top. This adds a lovely color and fresh taste. Enjoy with crusty bread for dipping! Choosing mushrooms is key for great soup. I like to use a mix of wild mushrooms. Shiitake, oyster, and cremini work well together. Look for mushrooms that are firm and fresh. Avoid any that look slimy or dried out. Smell them too. They should smell earthy and rich. If you can, buy them from a local farmer’s market for the best quality. To add depth to your soup, sauté the onions and garlic first. This step brings out their natural sweetness. You can also add balsamic vinegar. It adds a nice tang and enhances the mushroom flavor. Don’t forget to season with salt and pepper. This helps balance the taste. Use fresh herbs like thyme and rosemary. They give a bright, fresh flavor to your soup. Garnishing makes your soup look special. I love using fresh parsley on top. It adds color and freshness. You can also drizzle a bit of cream for a nice touch. Serve your soup with crusty bread. It is perfect for dipping. For a fun twist, try adding crispy mushrooms on top. They add a nice crunch and look great. Enjoy your delicious soup! {{image_2}} To make this soup dairy-free, you can use coconut cream instead of heavy cream. Coconut cream adds a rich, creamy texture without dairy. It has a slight sweetness that pairs well with mushrooms. To use coconut cream, simply swap it in during the last 30 minutes of cooking. Stir it into the soup just like you would with heavy cream. This change keeps the flavors balanced while catering to those who avoid dairy. This wild mushroom soup is vegetarian by default. It contains vegetable broth and cream, which are perfect for vegetarians. If you want to make it vegan, just replace the heavy cream with coconut cream. Ensure your vegetable broth is vegan-friendly, as some brands may use animal products. This small swap makes the soup suitable for everyone while keeping the taste bold and satisfying. You can customize this soup to fit your taste by adding extra vegetables or proteins. Try adding carrots, celery, or spinach for more flavor and nutrition. You can also add cooked lentils or chickpeas for protein. This makes the soup heartier and more filling. Just remember to add these extras in the slow cooker along with the mushrooms. They will cook down and absorb all the delicious flavors. To store leftover soup, first let it cool. Pour the soup into an airtight container. Make sure to leave some space at the top. This allows for expansion when freezing. Seal the container tightly. Store the soup in the fridge for up to three days. When you are ready to enjoy the soup again, pour it into a pot. Heat it over medium heat on the stove. Stir the soup often to prevent it from sticking. If the soup seems thick, add a splash of broth or water. You can also reheat it in the microwave. Use a microwave-safe bowl and cover it loosely. Heat in short bursts, stirring in between. To freeze the soup, use freezer-safe containers. Fill the containers with cooled soup, leaving space at the top. Label the containers with the date. The soup can freeze well for up to three months. When you are ready to eat, thaw it overnight in the fridge. Reheat as mentioned earlier for the best flavor. For wild mushroom soup, I love using a mix. Shiitake, oyster, and cremini mushrooms work best. Shiitake adds a rich, earthy flavor. Oyster mushrooms bring a delicate taste. Cremini mushrooms add depth. You can mix and match based on what you find. Fresh or dried mushrooms can both give great flavor. Yes, you can prepare this soup ahead of time. This soup actually tastes better the next day! You can make it and store it in the fridge for up to three days. Just reheat it on the stove. If you freeze it, use it within three months. Let it cool first before freezing. To make the soup thicker, blend more of it. Use an immersion blender for a creamy texture. You can also add a bit of flour or cornstarch mixed with water. If you want a thinner soup, add more vegetable broth or cream. Stir well to mix the new ingredients before serving. This blog post guides you through making wild mushroom soup, from ingredients to storage. We covered the main ingredients, optional add-ins, and healthy substitutions. You learned to prep, cook, and add final touches, plus tips to choose the best mushrooms. Flavor is key, and I shared ways to enhance it. Remember, you can adjust for dietary needs with dairy-free and vegan options. Lastly, knowing how to store and reheat your soup makes meal prep easier. Enjoy your cooking adventures!

Slow Cooker Wild Mushroom Soup

Warm up with this delicious Savory Slow Cooker Wild Mushroom Soup recipe! Packed with a variety of mushrooms, fresh herbs, and creamy goodness, this dish is perfect for cozy evenings. It's easy to make—just sauté, combine, and let your slow cooker work its magic. Ideal for comforting meals, this soup serves 4-6. Click to discover how to create this mouthwatering recipe and impress your family and friends!
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Ingredients
  

1 lb assorted wild mushrooms (shiitake, oyster, cremini), sliced

1 medium yellow onion, diced

3 cloves garlic, minced

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

2 tablespoons fresh parsley, chopped (for garnish)

Optional: 1 tablespoon balsamic vinegar for depth of flavor

Instructions
 

In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent.

    Add the minced garlic and sauté for another minute until fragrant.

      Transfer the sautéed onion and garlic to the slow cooker.

        Add the sliced mushrooms, vegetable broth, dried thyme, and rosemary to the slow cooker. If using, stir in the balsamic vinegar. Season with salt and pepper to taste.

          Cover and cook on low for 6-8 hours or on high for 3-4 hours until the mushrooms are tender.

            About 30 minutes before serving, stir in the heavy cream or coconut cream. Adjust seasoning if necessary.

              Once done, blend the soup slightly with an immersion blender to create a creamy texture while leaving some mushrooms intact for a rustic feel.

                Serve hot, garnished with fresh chopped parsley.

                  Prep Time: 15 minutes | Total Time: 6-8 hours (slow cooking) | Servings: 4-6

                    - Presentation Tips: Ladle the soup into bowls and drizzle a bit of cream on top for an elegant touch. Serve with crusty bread on the side for dipping.