Creamy Slow Cooker Mushroom Soup Recipe for Comforting Meals

Slow Cooker Mushroom Soup

• 2 tablespoons olive oil
• 1 onion medium, diced
• 2 garlic cloves minced
• 6 cups mushrooms sliced (button mushrooms work well)
• 1/4 cup white balsamic vinegar
• 4 cups vegetable broth
• 2 teaspoons dried thyme
• 1 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 1/4 cup skim milk
• 3 tablespoons cornstarch
• 1 cup Greek yogurt plain
• 1 teaspoon dried dill

• Heat the olive oil in a large skillet over medium-high heat. Add the diced onion, minced garlic, and sliced mushrooms. Sauté until the mushrooms soften and the onions are translucent. Add the white balsamic vinegar and simmer until it reduces by about half.
• Transfer the mushroom mixture to a slow cooker. Stir in the vegetable broth, dried thyme, kosher salt, and black pepper. Cook on high for 2–3 hours or on low for 4–6 hours, until flavors meld and mushrooms are tender.
• In the last 15 minutes of cooking, whisk together the skim milk, cornstarch, and Greek yogurt until smooth. Add this mixture to the slow cooker and whisk to combine. Continue cooking for 15 minutes to allow the soup to thicken slightly.
• For a creamier texture, remove about half the soup and process it in a blender or food processor until smooth, then return it to the slow cooker and stir to combine. Sprinkle in the dried dill, adjust seasoning to taste, ladle into bowls, and serve warm.

Nutrition Information