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–+ servings

Slow Cooker Mushroom Soup

Creamy, rich and intensely flavorful, this slow cooker mushroom soup with white beans is absolutely dreamy. It cooks entirely in the slow cooker, being tended to once or twice during the process, so it suits a slow day at home. Perfect for a warming winter meal or a simple dinner party appetizer.
4 larger bowls (6-8 smaller bowls or cups)
Prep Time: 20 minutes
Cook Time: 6 hours
5 from 1 rating
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Ingredients

  • 2 lb mushrooms, stems removed and roughly chopped
  • 6 tbsp (90 g) salted butter, chopped into smaller chunks
  • 2 tbsp white wine
  • 3 shallots, sliced
  • ½ large carrot, sliced
  • 6 cloves garlic, crushed
  • 1 tbsp dried provencal herbs mix
  • 1 tsp dried tarragon
  • ¼ tsp nutmeg
  • 2 cups (475 ml) vegetable stock
  • ⅓ cup (80 ml) double (heavy) cream
  • ½ cup (50 g) pecorino, parmesan or Italian hard cheese, grated
  • 14 oz (400 g) canned white beans, drained and rinsed

Instructions 

  • Turn the slow cooker onto HIGH. Add the butter to the slow cooker first, before you start prepping the other ingredients, just to give it a head start on melting as the slow cooker warms up.
    Then chop and add the shallots, carrot, garlic and mushrooms. Add the herbs and wine, give it all a good stir, and leave to cook for 3 hours. Once the mushrooms start to reduce, you can lift the lid and give everything a good stir.
    2 lb mushrooms, 6 tbsp salted butter, 2 tbsp white wine, 3 shallots, 1/2 large carrot, 6 cloves garlic, 1 tbsp dried provencal herbs mix, 1 tsp dried tarragon, 1/4 tsp nutmeg
  • Check the mushrooms. We want them to be well reduced, and the juices and butter should have formed a rich bubbling sauce. I would make sure they've cooked for 3 hours on high at the very minimum before moving on (this helps to ensure the wine has a chance to mellow out), but you can leave them longer if you wish.
  • Add the white beans and vegetable stock, then cook for another 1-2 hours to bring it all back up to a high heat. You can err on the lower side if you add the stock already hot - if you add cold stock, the entire pan needs to come back up to heat and that will take longer.
    2 cups vegetable stock, 14 oz canned white beans
  • Puree the soup. If you have an immersion blender, you can do that in the pan! Otherwise, transfer the soup to a jug blender to blend, and then transfer it back once smooth.
    You can blend this soup to a very smooth velvety texture or you can leave it just a little bit more textured - either way is good.
  • Add the cream and cheese. Stir through until the cheese has melted through and you have a delightfully creamy soup! You can now serve it immediately, or leave it on KEEP WARM until you're ready.
    1/3 cup double (heavy) cream, 1/2 cup pecorino, parmesan or Italian hard cheese
  • Serve with fresh bread, and some parsley or chives for topping if available.

Notes

Making this over two days:
  • Day One: Steps 1-2. Cook the mushrooms,, then transfer to a large storage dish. Place in the fridge overnight.
  • Day Two: Steps 3-6. Add the mushrooms back into the slow cooker, then immediately add the stock and beans (Step 3). But because you've added the mushrooms cold, you will likely need 2+ hours to bring the pan back up to a nice bubbling heat before you can move on to Step 4. 
Cuisine: European
Course: Soup
Calories: 467kcal, Carbohydrates: 37g, Protein: 20g, Fat: 29g, Saturated Fat: 18g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Trans Fat: 1g, Cholesterol: 81mg, Sodium: 787mg, Potassium: 1337mg, Fiber: 8g, Sugar: 9g, Vitamin A: 2644IU, Vitamin C: 9mg, Calcium: 255mg, Iron: 5mg