Go Back

Slow Cooker Mushroom Soup With Sherry

This comforting slow cooker mushroom soup is infused with the rich flavor of sherry, making it a perfect starter or light meal. The slow cooking process allows the mushrooms to develop their earthy flavors, resulting in a luxurious and creamy soup that is delightful and easy to prepare.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Course Soup
Cuisine American
Servings 4 People
Calories 180 kcal

Equipment

  • 1 slow cooker
  • 1 measuring cups
  • 1 measuring spoons
  • 1 chopping board
  • 1 blender optional for pureeing

Ingredients
  

  • 20 ounces fresh mushrooms, sliced Approximately 560 grams.
  • 1 medium onion, chopped Approximately 150 grams.
  • 3 cloves garlic, minced
  • 4 cups vegetable broth Approximately 950 ml.
  • 1 cup heavy cream Approximately 240 ml.
  • ½ cup dry sherry Approximately 120 ml.
  • 1 teaspoon thyme Dried or fresh.
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1 bunch fresh parsley, chopped For garnish.

Instructions
 

  • Prepare the vegetables: Slice the mushrooms, chop the onion, and mince the garlic.
  • In a large mixing bowl, combine the sliced mushrooms, chopped onion, minced garlic, thyme, salt, and pepper. Toss to mix well.
  • Lightly coat the bottom of the slow cooker with olive oil to prevent sticking. Add the mushroom mixture into the slow cooker.
  • Pour the vegetable broth and sherry over the mushroom mixture. Stir to combine all ingredients.
  • Cover the slow cooker and set it to low. Cook for 6 hours until the vegetables are tender.
  • Once cooked, you can choose to blend the soup for a creamy consistency: use an immersion blender to puree the soup directly in the slow cooker, or carefully transfer batches to a regular blender.
  • After blending (if desired), stir in the heavy cream and lemon juice, then heat for an additional 10 minutes in the slow cooker.
  • Taste and adjust seasoning if needed. Serve hot, garnished with fresh parsley.

Notes

For a vegan version, substitute heavy cream with coconut cream or a non-dairy alternative.
You can also add other herbs like rosemary or basil for a different flavor profile.
Leftover soup can be stored in the refrigerator for up to 3 days or frozen for future meals.