Slow Cooker Cream of Mushroom Soup

For a thicker soup, use crème fraîche instead of cream. If you do, watch the soup carefully while you bring it back to temperature because if the soup comes to a boil, it can separate.

Serves: 4Hands-on: 10 minutesTotal: 4 hours 40 minutesDifficulty: Easy

Serves: 4


  • 8 oz. fresh mushrooms, cleaned and sliced
  • 1 small onion, peeled and sliced
  • 4 cups chicken broth
  • ¼ tsp. salt
  • ¼ tsp. freshly ground black pepper
  • 1 cup heavy cream or crème fraîche


  • Add the mushrooms, onion, broth, salt, and pepper to the slow cooker; cover and cook on low for 4 hours.
  • Stir in the cream or crème fraîche. Cover and cook on low for 30 minutes or until the soup is brought to temperature.