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Slow Cooker Mushroom Soup with White Beans and Cream Recipe

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4.2 from 65 reviews

A comforting and creamy slow cooker mushroom soup packed with the rich flavors of mushrooms, garlic, herbs, and white beans. This easy-to-make recipe uses a slow cooker to develop deep flavors over several hours, finishing with a blend of cream and cheese for a velvety smooth texture. Perfect for a warming, hearty meal served with crusty bread.

  • Total Time: 6 hours 20 minutes
  • Yield: 4 servings

Ingredients

Soup Base

  • 2 lb mushrooms (stems removed and roughly chopped)
  • 6 tbsp salted butter (chopped into smaller chunks)
  • 3 shallots (sliced)
  • 1/2 large carrot (sliced)
  • 6 cloves garlic (crushed)
  • 2 tbsp white wine
  • 1 tbsp dried Provencal herbs mix
  • 1 tsp dried tarragon
  • 1/4 tsp nutmeg

Liquids & Additions

  • 2 cups vegetable stock
  • 14 oz canned white beans (drained and rinsed)
  • 1/3 cup double (heavy) cream
  • 1/2 cup pecorino, parmesan, or Italian hard cheese (grated)

Instructions

  1. Start Slow Cooker with Butter: Turn the slow cooker onto HIGH and add the butter. Allow it to begin melting as you prepare the other ingredients.
  2. Add Vegetables and Mushrooms: Chop and add shallots, carrot, garlic, and mushrooms to the slow cooker along with the dried herbs and white wine. Stir everything well and cook for 3 hours, stirring occasionally once the mushrooms start reducing.
  3. Check Mushroom Reduction: Ensure the mushrooms have reduced well and the mixture is bubbling with a rich sauce. At minimum 3 hours cooking on high is required for flavor development, but longer cooking is optional.
  4. Add Stock and Beans: Add the drained white beans and vegetable stock, then cook for an additional 1-2 hours on high to reheat and blend flavors. Use hot stock for shorter cooking time, cold stock requires longer to return to heat.
  5. Puree the Soup: Using an immersion blender or jug blender, puree the soup to your desired texture; very smooth or slightly textured both work well.
  6. Finish with Cream and Cheese: Stir in the heavy cream and grated cheese until the cheese melts and the soup becomes creamy.
  7. Serve: Serve the soup immediately or keep warm until ready. Garnish with fresh parsley or chives and accompany with fresh bread.

Notes

  • Use a mixture of mushroom varieties for deeper flavor.
  • If you prefer a chunky texture, blend only half of the soup.
  • Substitute pecorino with parmesan or any hard Italian cheese according to taste.
  • Adjust the herb quantities based on preference, or use fresh herbs if available.
  • Can be made a day ahead and reheated gently, adding extra cream as needed to refresh the texture.
  • For a richer soup, add a splash of white wine vinegar or lemon juice just before serving.
  • Author: Madelynn
  • Prep Time: 20 minutes
  • Cook Time: 6 hours
  • Category: Soup
  • Method: Slow Cooking
  • Cuisine: European
  • Diet: Vegetarian

Find it online: https://allyumcooks.com/slow-cooker-mushroom-soup-with-white-beans-and-cream-recipe/