If you are looking for a comforting, earthy, and creamy bowl of goodness that feels like a warm hug on a chilly day, this Slow Cooker Mushroom Soup with White Beans and Cream Recipe is an absolute keeper. It combines the deep umami flavors of mushrooms with the creamy silkiness of white beans and double cream, enhanced by fragrant herbs and a subtle hint of white wine. Perfect for busy days when you want something nourishing without fuss, this soup slowly simmers to develop layers of complexity and richness that simply can’t be rushed.

Ingredients You’ll Need

A black slow cooker is filled with layered vegetables on a white marbled surface. At the bottom, there are sliced orange carrots, mostly hidden. Above the carrots, there are pieces of onion with light purple and white color. The top layer is full of brown mushrooms, some sliced and some whole, showing their white insides and dark gills. The colors are natural and fresh, with the black slow cooker creating a strong contrast. photo taken with an iphone --ar 4:5 --v 7

The magic of this soup lies in its simple, wholesome ingredients that each bring something special to the pot. From fresh mushrooms lending earthiness, to shallots and garlic offering aromatic depth, every component plays a crucial role in crafting this slow cooker masterpiece.

2 lb mushrooms (stems removed and roughly chopped): The hearty star ingredient that gives the soup its rich, savory backbone.
6 tbsp salted butter (chopped): Adds a velvety richness and helps meld flavors beautifully.
2 tbsp white wine: Introduces a bright acidity to balance the earthiness.
3 shallots (sliced): Provide subtle sweetness and depth.
1/2 large carrot (sliced): Offers a hint of natural sweetness and vibrant color.
6 cloves garlic (crushed): Gives the soup a warm, fragrant punch.
1 tbsp dried provencal herbs mix: A blend of fragrant herbs that amplify the soup’s complexity.
1 tsp dried tarragon: Adds a gentle anise-like note.
1/4 tsp nutmeg: A tiny pinch enhances warmth and rounds out savory flavors.
2 cups vegetable stock: Forms the flavorful liquid base, ensuring the soup stays hearty but light.
1/3 cup double (heavy) cream: Delivers luscious creaminess that makes each spoonful indulgent.
1/2 cup pecorino, parmesan or Italian hard cheese (grated): Melts into the soup for a salty, savory finish.
14 oz canned white beans (drained and rinsed): Adds body, protein, and a smooth texture when pureed.

How to Make Slow Cooker Mushroom Soup with White Beans and Cream Recipe

Step 1: Start with Butter and Veggies

Turn your slow cooker onto HIGH and add the chopped salted butter right away. While it begins melting and warming, prepare your shallots, carrot, garlic, and mushrooms. Add all these veggies to the crockpot, sprinkle in your dried herbs, and pour in the white wine. Stir everything so the flavors blend, then let it cook uncovered for 3 hours. This slow simmer will slowly coax moisture from the mushrooms, deepening their flavor while the butter and wine create a rich sauce.

Step 2: Check the Mushroom Reduction

After 3 hours, peek under the lid and stir the mixture. The mushrooms should be soft and significantly reduced, with the juices bubbling into a thick, savory base. This stage is vital because it ensures the wine has mellowed and the flavors have concentrated, which forms the foundation of our soup’s deliciousness.

Step 3: Add Beans and Stock

Next, introduce the rinsed white beans and vegetable stock to the pot. This addition will bring back some liquid but keep the body hearty. Continue cooking on HIGH for another 1 to 2 hours until everything is piping hot and the flavors marry beautifully. If your stock is cold, let it cook a bit longer to reach the ideal serving temperature.

Step 4: Puree to Desired Texture

Time to blend! Using an immersion blender directly in the slow cooker is easiest, but you can also transfer the soup in batches to a jug blender. Blend until you get a smooth, creamy consistency or leave it lightly textured for a rustic feel—either way tastes fantastic and shows the versatility of this Slow Cooker Mushroom Soup with White Beans and Cream Recipe.

Step 5: Finish with Cream and Cheese

Stir in the double cream and grated cheese for the ultimate creamy finish. The soup will turn luscious and rich, with a lovely savory tang from the cheese melting through. Keep it on the KEEP WARM setting if you’re not serving right away to maintain that perfect temperature.

Step 6: Serve and Enjoy

This soup shines best when served immediately with some crusty fresh bread. It’s a simple final step to savor the comforting, creamy goodness you’ve created with minimal effort thanks to the slow cooker magic.

How to Serve Slow Cooker Mushroom Soup with White Beans and Cream Recipe

The image shows a black slow cooker filled with a thick soup or stew. The dish inside has a brownish broth with visible orange slices of carrot and small pieces of mushrooms floating throughout. The texture of the soup looks slightly oily with herbs and small bits of ingredients spread evenly. The slow cooker sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Adding a sprinkle of fresh parsley or chopped chives on top brings a pop of color and a fresh, herbaceous note that contrasts delightfully with the rich soup. You can also drizzle a little extra cream or a splash of good olive oil for a beautiful finish.

Side Dishes

Serve alongside crunchy garlic bread or a hearty grain salad for a balanced meal. A simple arugula or mixed green salad with a light vinaigrette also pairs wonderfully, cutting through the creaminess with a bit of brightness and crunch.

Creative Ways to Present

For a comforting dinner party, ladle the soup into beautiful bowls and top each serving with crispy fried shallots or toasted pumpkin seeds for texture. You could also swirl in a pesto dollop or sprinkle some truffle salt for an ultra-luxe twist on this already indulgent Slow Cooker Mushroom Soup with White Beans and Cream Recipe.

Make Ahead and Storage

Storing Leftovers

This soup keeps well in an airtight container in the refrigerator for up to 4 days. The flavors deepen after a day, so you might even find leftovers taste better the next day.

Freezing

You can freeze this soup for up to 3 months. Just cool it completely, transfer to freezer-safe containers, and leave some headroom for expansion. Thaw overnight in the fridge before reheating gently.

Reheating

Reheat the soup slowly on the stove over low to medium heat, stirring occasionally to prevent sticking. Add a splash of broth or cream if it seems too thick after refrigeration or freezing. Avoid boiling as this can cause the cream to separate.

FAQs

Can I use different types of mushrooms?

Absolutely! Feel free to experiment with cremini, shiitake, or even a wild mushroom blend for varying flavors and textures. Just adjust cooking time slightly if using larger or tougher varieties.

Is the soup vegetarian or vegan?

This recipe is vegetarian as written but not vegan due to butter, cream, and cheese. For a vegan version, substitute plant-based butter, coconut cream, and nutritional yeast or vegan cheese alternatives.

Can I prepare this soup without a slow cooker?

Yes, you can adapt it for the stove by cooking mushrooms and veggies in butter over medium heat until softened, then adding beans, stock, and herbs and simmering until flavors meld. Blend and finish with cream and cheese off the heat.

Does the soup get thicker or thinner after refrigeration?

It typically thickens a bit as the starches from the beans settle. Simply stir in a little stock or cream when reheating to reach your preferred consistency.

What can I use instead of white wine?

If you prefer not to use wine, substitute with a splash of white grape juice mixed with a teaspoon of vinegar or an extra splash of stock to maintain acidity and depth.

Final Thoughts

This Slow Cooker Mushroom Soup with White Beans and Cream Recipe is a true showstopper in simplicity and comfort. It’s one of those recipes that transforms humble ingredients into a rich, nourishing meal with very little hands-on time. Whether cooking for yourself on a lazy afternoon or serving guests, it’s sure to become a beloved staple. I can’t wait for you to try it and fall in love with every spoonful!