This comforting and creamy slow-cooker soup is loaded with earthy, umami flavor from the mushrooms and soy sauce.  Puréeing only some of the slow-cooker mushroom soup gives the dish complex texture and eye appeal. Garnish with additional black pepper and chopped fresh thyme, if desired.

Cooking Light
Source: Everyday Slow Cooker


Read the full recipe after the video.

Recipe Summary

20 mins
5 hrs


Ingredient Checklist


Instructions Checklist
  • Pour 2 cups of the boiling water over the porcini mushrooms. Let stand 20 minutes. Drain the porcini mushrooms in a colander over a bowl, reserving the mushroom broth; set the mushrooms aside. Strain the mushroom broth through a cheesecloth-lined colander into a bowl; discard the solids. Stir in the cornstarch, soy sauce, salt, pepper, and remaining 2 cups boiling water into the mushroom broth; set aside.

  • Heat the oil in a medium-sized nonstick skillet over medium-high. Add the shallots and garlic; cook, stirring occasionally, until the shallots are soft, 4 to 5 minutes. Add the sherry; bring to a boil, and cook 30 seconds. Remove from the heat.

  • Stir together the porcini mushrooms, broth mixture, shallot mixture, fresh mushrooms, and thyme in a 5-quart slow cooker. Cover and cook on HIGH until the vegetables are very tender and the flavors blend, about 4 hours. Uncover and cook until slightly thickened, about 20 minutes. Transfer 2 cups of the soup to a blender. Remove the center piece of the blender lid (to allow steam to escape); secure the lid on the blender. Place a clean towel over the opening in the blender lid (to avoid splatters). Blend until smooth, about 10 seconds. Return the puréed soup to the slow cooker; gently stir in the cream. Ladle the soup into bowls, and serve hot.


Multicooker Directions: Complete Step 1. In Step 2, add the oil to the inner pot of a 6-quart multicooker. With the lid off, press SAUTÉ [Normal]. When the oil is hot, add the shallots and garlic; cook uncovered, stirring often, until the shallots are soft. Carefully stir in the sherry; turn off the cooker. In Step 3, stir in the porcini mushrooms, broth mixture, fresh mushrooms, and thyme. Lock the lid; turn Pressure Valve to "Venting." Cook on SLOW COOK [More] until the vegetables are very tender and the flavors blend, about 4 hours. Turn off the cooker. Remove the lid; press SAUTÉ [Normal], and cook uncovered, stirring often, until slightly thickened. Turn off the cooker. Transfer 2 cups of the soup to a blender, and blend until smooth as in Step 3. Return the puréed soup to the pot; gently stir in the cream. Finish Step 3.

Nutrition Facts

101 calories; protein 5g; carbohydrates 11g; dietary fiber 2g; sugars 4g; fat 5g; saturated fat 2g; sodium 173mg.

Reviews (12)

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13 Ratings
  • 5 star values: 8
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
Delish! Very easy. I used 1 oz dried porcini and 1 pound fresh and it was plenty. Cooked on gas stovetop at a very low simmer for 4 hours. Everyone loved it. Read More
Rating: 5 stars
The soup was delicious! You have to really like mushrooms though:) Jake J don t be a twat and don t make the soup if you re afraid of losing trust in humanity. The 3 lbs worked out fine and yes mushrooms sweat a lot when they re cooked. If it still feels too mushroom-heavy at the end you can always put mostly mushrooms and less juice in the blender. Read More
Rating: 3 stars
This recipe is way too bland for my tastebuds. The only thing I could taste was the mushrooms. It needs more garlic and more shallots. Read More
Rating: 2 stars
I have to agree with some other reviews, very bland and nothing special. Once it was made I tried tweaking with extra salt, soy sauce, etc. just not worth the effort. It’s going down the drain, that’s how poor I think it is. I did not add in the reconstituted porcini mushrooms, they are slimy and gross and don’t taste like anything once soaked. I just used the broth. Read More
Rating: 2 stars
I love mushrooms and thought this recipe sounded really yummy but it just didn't taste good to me. I had to throw it out. Read More
Rating: 4 stars
I just made it. First of all yes it s 3 pounds of mushrooms. They shrink down considerably when cooking. I thought the soup had great depth of flavor and was extremely hardy and filling. The only thing I would do differently is use less porcini mushrooms. I used 2 bags which was 2 ounces and they are POTENT. It ended up having an almost musky burned taste. I also added more cream than the recipe called for because the combo of mushrooms I chose made it look like a crock pot full of mud!!! It was easy to make and I will definitely make it again. Read More
Rating: 5 stars
This is a delicious fall-time soup. For those wondering 3lbs of mushrooms is the correct measurement - it all fit in my 5QT Crockpot just fine before cooking. After 4 hours it cooked down considerably and the pot was about half full. Keep in mind that 2 cups of the mushrooms get blended into broth so there is actually room for even more mushrooms if you want. Only problem I see is this recipe can get a bit pricey especially with the dried shrooms. Made a few days of servings though. Read More
Rating: 5 stars
Yes I made with recipe and used 3 pounds of mushrooms. They do cook down and are a perfect amount with the broth. I used mushroom broth instead of boiling water and the liquid from dehydrated mushrooms. It was very flavorful and you can really taste the sherry. I did use half and half because I ran out of cream. I will make this again. Read More
Rating: 5 stars
This recipe is granted expensive to make but worth it! I only had one cup of dried porcini but think it was plenty especially after reading some of the reviews. And I also added 1/3 c of 1/2 and 1/2 in addition to the whole cream at the end. My husband likes cream soups so this added a little bit of the creamy factor without it being too much extra. I added more salt and pepper but that is definitely a personal choice. Really good recipe and I would make it again the next time I have a spare 25 for the mushrooms! Read More