Slow Cooker Mushroom Soup Recipe2022-03-30
- Cuisine: Chinese
- Course: Main Dish, Soup
- Skill Level: Easy
- Add to favorites
- Yield: 4
- Servings: 4
- Prep Time: 10m
- Cook Time: 6:00 h
- Ready In: 6:10 h
Average Member Rating
(4 / 5)
2 People rated this recipe
This information is per serving.
Saturated Fat2.0 g
Trans Fat0.0 g
Unsaturated Fat0.9 g
Slow cooker mushroom soup recipe. Low-calories, beef stock-based fragrant mushroom soup cooked in a slow cooker. Very easy and delicious! You will love this flavored, vegetarian-friendly mushroom soup. If you like to prepare mushroom soup in a slow cooker, you may also like Three-Onion Soup with Mushrooms:
Slow Cooker Three-Onion Soup with Mushrooms Recipe
To get a rich flavor, sprinkle onions, leeks, and shallots with 1 teaspoon (5 ml) sugar and cook in 1 tablespoon (15 ml) margarine in a large nonstick skillet over medium heat until onions are golden, for about 15 minutes. Very delicious!
Makes 6 servings
Ingredients: 6½ cups (1.625 L) low-sodium fat-free chicken broth, 3 cups (750 ml) thinly sliced yellow onions, 1½ cups (375 ml) thinly sliced leeks, 1/2 cup (125 ml) chopped fresh shallots or green onions, 2 cups (500 ml) sliced mushrooms, 1 teaspoon (5 ml) granulated sugar, salt, and freshly ground black pepper, to taste
Instructions: In a 6-quart (6 L) slow cooker, combine all ingredients, except salt and black pepper. Stir well. Cover and cook in a low-heat setting for 6-8 hours or on high for 4-5 hours. Turn off the slow cooker and open the lid. Season soup with salt and black pepper to taste and stir well.
Ladle onion and mushroom soup into soup bowls. Serve hot. This delicious soup has only 119 calories.
Slow Cooker Mushroom Soup Recipe
You may also like Slow Cooker Vegetable Beef Soup or Slow Cooker Simple Mushroom Beef Stew
- 1¼ pounds (600 g) fresh mushrooms, divided
- 3 cups (750 ml) beef stock
- 1 tablespoon (15 ml) light soy sauce
- 2 tablespoons (30 ml) cornstarch
- 1/4 cup (60 ml) cold water
- 2 tablespoons (30 ml) dry sherry
- 1/2 teaspoon (3 ml) freshly squeezed lemon juice
- 2 14½ oz ((435 ml) each) cans cream of mushroom soup
- chopped freen onion
- salt and freshly ground black pepper
Slice 4 oz (120 g) mushrooms. Put aside and reserve. Coarsely chop remaining mushrooms and stems.
In a 6-quart (6 L) slow cooker, combine chopped mushrooms, beef stock, mushroom soup, and soy sauce. Cover and cook in a low-heat setting for 4-6 hours.
Open the lid and add sliced mushrooms. Cover, increase heat to high, and cook for a further 30 minutes.
Stir in combined cornstarch and water, stirring 2-3 times. Stir in dry sherry and lemon juice. Season with salt and black pepper. Stir well.
Ladle mushroom soup into soup bowls. Sprinkle with chopped green onions and serve.