Ingredients:

  • 1 lb sliced mushrooms (Mix of Cremini, Shiitake, and Button)
  • 1 medium yellow onion, finely diced
  • 4 cloves garlic, minced
  • 1 tbsp olive oil
  • 1 tsp dried thyme
  • ½ tsp salt
  • ¼ tsp cracked black pepper
  • 4 cups vegetable or chicken broth
  • ½ cup dry white wine
  • 1 tbsp soy sauce
  • ½ cup all-purpose flour
  • 1 cup heavy whipping cream
  • 2 tbsp unsalted butter, cold

Instructions:

  1. Combine the sliced mushrooms, diced onion, minced garlic, olive oil, thyme, salt, and pepper directly into the slow cooker.
  2. Pour in the broth, white wine, and soy sauce. Stir until the mushrooms are fully submerged.
  3. Cover and cook on High for 3 to 4 hours or Low for 7 to 8 hours until the mushrooms are tender and the liquid has reduced slightly.
  4. In a small bowl, mash together the cold butter and flour to create a paste (beurre manié).
  5. Stir the butter-flour paste into the slow cooker and cook on High for another 15 minutes to thicken.
  6. Using an immersion blender, pulse the soup 3-4 times, blending only about 30% of the volume to create a thick base while retaining mushroom chunks.
  7. Stir in the heavy cream and heat through for 5 minutes without boiling.