Chunky Mushroom Soup Slow Cooker Recipes

CHUNKY MUSHROOM SOUP

This is my absolute favorite mushroom soup! I came up with this recipe after reading a similar recipe in a magazine....I added more stuff...especially mushrooms! there's NO pureeing, so it's really chunky. You can use virtually any combo of mushrooms, but the button and baby bellas have been my favorite so far. Prep time includes chopping all ingredients plus cooking and stirring.

Provided by Parsley

Categories Vegetable

Time 30m

Yield 10 serving(s)

Number Of Ingredients 14

Chunky Mushroom Soup image

Steps:

In a large pot over med-high heat, melt butter. Add onions, garlic and carrots and cook until onions and carrots are tender. Reduce heat to med-low.
Add the mushrooms; cook for about 8 minutes, stirring occassionally, or until mushrooms are tender.
Add broth, cream, milk, cheese, salt, pepper, tarragon and parsley. Cook over med-low heat until heated through.
Serve and garnish soup with extra parsley flakes; if desired.
For vegetarian use vegetable broth.

Ingredients

1/2 cup butter
1 cup chopped sweet onion
3 garlic cloves, minced
2/3 cup shredded carrot
1 1/2 lbs fresh button mushrooms, sliced
1 lb fesh baby portabella mushrooms, chopped (or shitakes)
5 cups beef broth or 5 cups vegetable broth
1 cup light cream
2 cups evaporated 2% milk
1/2 cup shredded fresh parmesan cheese
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon tarragon
1 tablespoon parsley (plus extra for garnish, if desired)

CHUNKY MUSHROOM SOUP

This soup can taste different every time you make it depending on your choice of mushrooms. For sure, you will enjoy it.

Provided by Sageca

Categories Vegetable

Time 1h

Yield 4 serving(s)

Number Of Ingredients 15

Chunky Mushroom Soup image

Steps:

In a medium saucepan, ,melt butter; add oil.
Sauté onions, garlic and carrots, stirring occasionally, for 5 minutes or until softened.
Stir in mushrooms,sauté a few minutes.
Add chicken both, bay leaf, thyme, salt and pepper.
Bring to aboil.
Reduce heat and simmer for 30 minutes.
Discard bay leaf.
Stir in cornstarch mixture.
Using a hand blender process mixture; don't over purée leaving in some chunks.
At this point you can refrigerate the soup and finish it off the next day.
Just before serving, reheat soup until very hot.
Stir in sherry and cream; simmer for 2 minutes.

Nutrition Facts : Calories 405.6, Fat 25.7, SaturatedFat 11.4, Cholesterol 57.4, Sodium 654.7, Carbohydrate 21.1, Fiber 1.7, Sugar 8.7, Protein 11.1

Ingredients

2 tablespoons olive oil
2 tablespoons butter
1 onion, finely chopped
2 garlic cloves, minced
1 carrot, finely chopped
4 cups fresh mushrooms, coarsely chopped
5 cups chicken stock
1 bay leaf
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper
1 teaspoon cornstarch, in
1 tablespoon water
1/4 cup sherry wine
1/2 cup cream

CHUNKY MUSHROOM SOUP (SLOW COOKER)

This is the perfect soup to warm your insides. I love the smell in the house when this soup is cooking.

Provided by queenbeatrice

Time 6h20m

Yield 6 cups, 4 serving(s)

Number Of Ingredients 12

Chunky Mushroom Soup (Slow Cooker) image

Steps:

In large skillet on medium, heat oil and fry onions, garlic and carrots until softened, about 5 minutes.
Stir in mushrooms, thyme, paprika and pepper; cook stirring often until no liquid remains, about 10 minutes.
Scrape into slow cooker.
Add 1 cup broth to skillet and bring to a boil, scraping up remaining bits.
Scrape into slow cooker along with remaining broth and potato. Stir to combine.
Cover and cook on low until vegetables are tender and liquid is slightly thickened, about 6 hours.
Stir in cooking wine.

Ingredients

2 tablespoons vegetable oil
2 onions, finely chopped
2 garlic cloves, finely chopped
2 carrots, finely chopped
4 cups oyster mushrooms, sliced
3 cups button mushrooms, sliced
1/2 teaspoon thyme
1/4 teaspoon smoked paprika
1/4 teaspoon pepper
5 cups chicken broth
1 potato, peeled and sliced thin
2 tablespoons red wine

CROCK-POT® MUSHROOMS

Excellent mushrooms to serve with steak or just as a side.

Provided by Love2Cook

Categories Side Dish

Time 3h5m

Yield 4

Number Of Ingredients 3

Crock-Pot® Mushrooms image

Steps:

Put mushrooms, butter, and ranch salad dressing mix in a slow cooker.
Cook on Low for 3-4 hours.

Nutrition Facts : Calories 245.9 calories, Carbohydrate 7.2 g, Cholesterol 61 mg, Fat 23.4 g, Fiber 1.1 g, Protein 3.7 g, SaturatedFat 14.6 g, Sodium 659.1 mg, Sugar 1.9 g

Ingredients

1 pound mushrooms
½ cup butter
1 (1 ounce) envelope ranch salad dressing mix

CHEF JOHN'S CREAMY MUSHROOM SOUP

This is one of my favorite soups of all time. It is so easy. The secret to this deep, rich soup is a long slow caramelization, the key to unlocking the mushroom's magic. This is just pure essence of mushroom.

Provided by Chef John

Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Mushroom Soup Recipes

Time 1h35m

Yield 6

Number Of Ingredients 12

Chef John's Creamy Mushroom Soup image

Steps:

Melt butter in a large soup pot over medium-high heat; cook mushrooms in butter with 1 pinch salt until the mushrooms give off their juices; reduce heat to low. Continue to cook, stirring often, until juices evaporate and the mushrooms are golden brown, about 15 minutes. Set aside a few attractive mushroom slices for garnish later, if desired. Mix onion into mushrooms and cook until onion is soft and translucent, about 5 more minutes.
Stir flour into mushroom mixture and cook, stirring often, for 2 minutes to remove raw flour taste. Tie thyme sprigs into a small bundle with kitchen twine and add to mushroom mixture; add garlic cloves. Pour chicken stock and water into mushroom mixture. Bring to a simmer and cook for 1 hour. Remove thyme bundle.
Transfer soup to a blender in small batches and puree on high speed until smooth and thick.
Return soup to pot and stir in cream. Season with salt and black pepper and serve in bowls, garnished with reserved mushroom slices and a few thyme leaves.

Nutrition Facts : Calories 272.2 calories, Carbohydrate 12.2 g, Cholesterol 78 mg, Fat 23.3 g, Fiber 2.3 g, Protein 6.9 g, SaturatedFat 14.1 g, Sodium 666.6 mg, Sugar 4.8 g

Ingredients

¼ cup unsalted butter
2 pounds sliced fresh mushrooms
1 pinch salt
1 yellow onion, diced
1 ½ tablespoons all-purpose flour
6 sprigs fresh thyme
2 cloves garlic, peeled
4 cups chicken broth
1 cup water
1 cup heavy whipping cream
1 pinch salt and freshly ground black pepper to taste
1 teaspoon fresh thyme leaves for garnish, or to taste

SLOW-COOKER MULLIGATAWNY SOUP

This soup is the result of British colonizers' encounters with rasam, a souplike dish from Tamil Nadu, a region in southern India, that's often made with lentils. "Milagu tannir," or pepper water, evolved into mulligatawny when the British made it thick, chunky and meaty. In her book "From Curries to Kabobs," the author Madhur Jaffrey wrote that mulligatawny was "an essential part of my childhood," as she ate it at the homes of Anglo-Indian friends and in hotels on vacation. Mulligatawny now bears no resemblance to rasam and has many variations; it is a dish that was invented and modified for colonizers' palates, and thus it has few rules. Ms. Jaffrey noted that "some curry powder has to be included for a true East-West flavor," as curry powder is more British than Indian. This slow-cooker version is thickened with masoor dal and coconut cream, and enriched with chicken thighs and tart apple.

Provided by Sarah DiGregorio

Time 6h10m

Yield 6 servings

Number Of Ingredients 18

Slow-Cooker Mulligatawny Soup image

Steps:

Combine all the ingredients except the coconut cream and lime juice in a 6- to 8-quart slow cooker. Cover and cook on low for 6 hours.
Stir in the coconut cream and lime juice. Taste and add more salt if necessary. Serve in bowls topped with a dusting of cayenne, if desired.

Ingredients

1/4 cup vegetable oil
8 garlic cloves, smashed and chopped
2 carrots, peeled and sliced
2 celery stalks, sliced
1 large apple, preferably Granny Smith, peeled, cored and chopped
1 pound boneless, skinless chicken thighs, cut into bite-size chunks
1 cup masoor dal (split red lentils)
2 tablespoons tomato paste
2 tablespoons minced ginger (from about 2 inches of peeled ginger)
2 teaspoons black or brown mustard seeds
1 teaspoon ground turmeric
1 teaspoon curry powder
1/2 teaspoon ground cayenne, plus more to taste
1/2 teaspoon cumin seeds
1 teaspoon coarse kosher salt, plus more to taste
4 cups chicken broth or stock
1 (5-ounce) can coconut cream (about ⅔ cup)
Juice of 1 lime (about 1½ tablespoons)

CROCK POT CREAM OF MUSHROOM SOUP

Very tasty soup. Many compliments on this soup. You may use top of stove for this soup, but it might be a little thick so adjust liquid. Energy Wise Cooking.

Provided by Olha7397

Categories Vegetable

Time 4h15m

Yield 8 serving(s)

Number Of Ingredients 12

Crock Pot Cream of Mushroom Soup image

Steps:

Melt butter or margarine in large skillet over medium heat; add mushrooms and onion and saute until tender, about 5 to 7 minutes.
Sprinkle flour, salt, pepper and nutmeg over vegetables; stir to blend well.
Place in 5 quart slow cooker.
Using wire whisk, beat in water, cream or half and half, sour cream and chicken broth.
Cook covered, on LOW for 4 hours.
Turn setting to high; cook 1 hour longer, stirring occasionally.
Stir in parsley and Serve.

Nutrition Facts : Calories 378.2, Fat 34.9, SaturatedFat 21.2, Cholesterol 100, Sodium 734.9, Carbohydrate 12.4, Fiber 0.9, Sugar 3.4, Protein 5.8

Ingredients

1/2 cup butter or 1/2 cup margarine
4 cups thinly sliced mushrooms (I added 6 cups)
1/2 cup finely chopped onion
1/2 cup flour
1 1/2 teaspoons salt
1/2 teaspoon pepper
1/4 teaspoon nutmeg
4 cups water
2 cups light cream or 2 cups half-and-half
2 cups sour cream
1 (10 1/4 ounce) can chicken broth
1/2 cup chopped parsley

PORTABELLA MUSHROOM SOUP SLOW COOKER

Leaving some of the soup unprocessed gives an attractive appearance and makes ladeling from the pot simpler. Vegetarian, egg and gluten free.

Provided by English_Rose

Categories Vegetable

Time 5h10m

Yield 4 serving(s)

Number Of Ingredients 9

Portabella Mushroom Soup Slow Cooker image

Steps:

Pre heat the slow cooker on high.
Melt butter in the cooker then add the onion and the garlic.
Sweat for 40minutes with the lid on. Then add the mushrooms and stir.
Continue to cook for a further 10 mins.
Add the stock, vinegar and pepper.
Cook with the lid on for 4hrs on high.
Process 2/3 the contents of the slow cooker and add 2/3 of the sour cream.
Pour the soup back into the slow cooker and heat till piping hot and ready to use.
To serve pour into warmed bowls add a dollop of sour cream and a sprinkle of fresh parsley.

Nutrition Facts : Calories 156, Fat 12, SaturatedFat 7.4, Cholesterol 27.9, Sodium 64, Carbohydrate 10.3, Fiber 2.1, Sugar 3.3, Protein 4.2

Ingredients

1 ounce butter
1 lb portabella mushroom
2 garlic cloves, crushed
1 onion, finely chopped
3 cups hot vegetable stock
2 teaspoons balsamic vinegar
1/2 cup sour cream
1/4 teaspoon black pepper
salt, to taste after cooking

SLOW COOKER 5-MUSHROOM BARLEY SOUP

This hearty version of an American classic soup is inspired by 'Chef Jakey' of the long-gone 'Steak Pub' in 1970's Monticello, NY. Long ago, I lived and worked in the upstate New York resort town of Monticello. As an electrical contractor, one of my clients was an upscale restaurant called 'The Steak Pub.' They had an Asian head chef named 'Jakey.' During winter months when business was slow, we spent hours doing electrical upgrades. Inevitably, we would be there at lunch time, and Jakey would invite us to his specialty, Mushroom Barley Soup, with hot sourdough. The addition of the cream of mushroom soup gives a creamier end result. Serve hot with sourdough or other fine bread, or garlic rounds.

Provided by Doug N

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Barley Soup Recipes

Time 8h20m

Yield 6

Number Of Ingredients 17

Slow Cooker 5-Mushroom Barley Soup image

Steps:

Heat water in a slow cooker set to High until hot; add barley, beef broth, milk, olive oil, onion, celery, carrot, garlic, white mushrooms, brown beech mushrooms, oyster mushrooms, shiitake mushrooms, black mushrooms, cream of mushroom soup, salt, and ground mixed peppercorns to the slow cooker.
Cover and cook on High for 1 hour.
Remove shiitake mushrooms with a slotted spoon and chop into 1/2-inch pieces. Reduce heat setting to Low and continue cooking 7 hours more.

Nutrition Facts : Calories 270.9 calories, Carbohydrate 38.5 g, Cholesterol 3.3 mg, Fat 9.6 g, Fiber 7.5 g, Protein 10.3 g, SaturatedFat 2.2 g, Sodium 1092 mg, Sugar 5.5 g

Ingredients

3 cups water
1 cup barley
4 cups beef broth
1 cup milk
2 tablespoons olive oil
1 cup diced onion
½ cup diced celery
½ cup diced carrot
1 tablespoon finely chopped garlic
1 (6 ounce) package sliced white mushrooms
½ cup chopped brown beech mushrooms
½ cup chopped oyster mushrooms
¼ cup dried shiitake mushrooms
¼ cup dried black mushrooms, broken into small pieces
1 (10.75 ounce) can condensed cream of mushroom soup
½ teaspoon salt
½ teaspoon ground mixed peppercorns

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From yummly.com

Chunky Mushroom Soup Slow Cooker Recipes

CHUNKY MUSHROOM SOUP

CHUNKY MUSHROOM SOUP

This soup can taste different every time you make it depending on your choice of mushrooms. For sure, you will enjoy it.

CHUNKY MUSHROOM SOUP (SLOW COOKER)

This is the perfect soup to warm your insides. I love the smell in the house when this soup is cooking.

CROCK-POT® MUSHROOMS

Excellent mushrooms to serve with steak or just as a side.

CHEF JOHN'S CREAMY MUSHROOM SOUP

This is one of my favorite soups of all time. It is so easy. The secret to this deep, rich soup is a long slow caramelization, the key to unlocking the mushroom's magic. This is just pure essence of mushroom.

SLOW-COOKER MULLIGATAWNY SOUP

CROCK POT CREAM OF MUSHROOM SOUP

Very tasty soup. Many compliments on this soup. You may use top of stove for this soup, but it might be a little thick so adjust liquid. Energy Wise Cooking.

PORTABELLA MUSHROOM SOUP SLOW COOKER

Leaving some of the soup unprocessed gives an attractive appearance and makes ladeling from the pot simpler. Vegetarian, egg and gluten free.

SLOW COOKER 5-MUSHROOM BARLEY SOUP

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