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Slow Cooker Exotic Mushroom Soup

Published: . Last Updated: December 13, 2018

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Slow Cooker Exotic Mushroom Soup is turned up a notch with those exotic mushrooms that you have always wanted to try. Rich, beautiful, creamy and easy.

Slow Cooker Exotic Mushroom Soup is turned up a notch with those mushrooms that you have always wanted to try. It all starts in the slow cooker. Beautiful and easy.


Soup is such a comforting meal. It can be an introduction to a larger meal or the entree itself. Just add crusty bread and a salad.

Delve into this new type of mushroom soup and enjoy every bite! Exotic Mushroom Soup is a pleasure to behold.

My website is over three years old now. Besides being very exciting for me I am also very grateful for you. Thank you so much for being here and for continuing to come back and see what’s new.

Something I have wanted to do for a long time is, well, I have wanted to improve my early blogging day posts. The recipes are still wonderful but what I am wanting to fix are the photos.

I will admit it. There was so much to learn back then and there is still so much to learn but I really want to be prouder of my old posts.

Starting today, at the end of each new recipe I am going to post a new photo that I have created for an older recipe. Still great recipes but much much better pictures.

There will be a link connected so you will be able to visit and see how it looks. Scroll down to the bottom of this page to see my newest photo for the recipe Red River Rice.

There are more surprises coming up too. Very exciting future!

Now back to our beautiful Slow Cooker Exotic Mushroom Soup recipe!

 

Slow Cooker Exotic Mushroom Soup is turned up a notch with those mushrooms that you have always wanted to try. It all starts in the slow cooker.
 

 
 
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Exotic Mushroom Soup is turned up a notch with those mushrooms that you have always wanted to try. It all starts in the slow cooker. Rich, creamy.
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5 from 5 votes

Slow Cooker Exotic Mushroom Soup

Slow Cooker Exotic Mushroom Soup is turned up a notch with those exotic mushrooms that you have always wanted to try. 
Course Main Dish
Cuisine Soup
Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings 2 Servings
Calories 226kcal
Author Ginny McMeans

Ingredients

  • 1 tablespoon coconut oil
  • 1/4 cup white onion, chopped
  • 1 cup dried mushrooms such as oyster, shiitake or a mix. 1 cup is 1 ounce weight
  • 8 ounce button mushrooms, chopped
  • 1 cup vegetable broth
  • 1/4 cup white wine such as a chardonnay
  • 1/4 teaspoon dried tarragon
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon ground black pepper
  • 1 cup unsweetened dairy-free milk, warmed

Instructions

  • Bring 2 cups of water to a boil.
  • Place the dried mushrooms (not the button mushrooms) in a medium sized bowl. Pour the boiling water over the top so that they can become reconstituted. Set aside.
  • In a frying pan heat the coconut oil over medium high heat.
  • Saute the onions for about 5 minutes.
  • Add the chopped button mushrooms and saute for another 5 minutes.
  • Drain the reconstituted mushrooms.
  • Add the exotic mushrooms and the button mushroom mixture to a slow cooker.
  • Add the vegetable broth, white wine, tarragon, salt and pepper.
  • Cook on low 3 to 4 hours.
  • Let cool about a half hour.
  • You may reserve some mushroom pieces for sprinkling over the top as in my photos but you do not need to do this.
  • Pour the mushroom mixture in a blender and blend until smooth.
  • Pour into a big pot (or bowl for the microwave) and add the non-dairy milk.
  • Heat through on low heat on the stove top or on high in the microwave.
  • Taste to see if you would like more salt or pepper.

Nutrition

Nutrition Facts
Slow Cooker Exotic Mushroom Soup
Amount Per Serving (1 Serving)
Calories 226 Calories from Fat 90
% Daily Value*
Total Fat 10g 15%
Saturated Fat 6g 30%
Sodium 694mg 29%
Potassium 1006mg 29%
Total Carbohydrates 19g 6%
Dietary Fiber 4g 16%
Sugars 9g
Protein 12g 24%
Vitamin A 5%
Vitamin C 4.7%
Calcium 15%
Iron 10.1%
* Percent Daily Values are based on a 2000 calorie diet.

 
 

Slow Cooker Exotic Mushroom Soup is turned up a notch with those mushrooms that you have always wanted to try. It all starts in the slow cooker. Rich, creamy.
 

 

A new photo to revive a delicious old recipe. – click here for Red River Rice.

Red River Rice is simple and versatile and something the whole family will enjoy. After the rice is complete you can even toss in sauteed zukes.
 

 

Reader Interactions

Comments

  7. Do I have to blend it or can I have it more like a stew? What would you suggest if I didn’t want to blend it?

  8. Hi Rie, So glad to have you here. Unsweetened non-dairy milk would be soy, almond, coconut – the ones that you find in the refrigerated section in the grocery store. I use Silk – a lot. There are so many varieties now and I didn’t want someone to accidentally use sweetened. They are clearly marked on the cartons.
    The slow cooker size I used was the smaller 2 1/2 quart one but you could go a bit larger to accommodate a size that you have. Thanks for your interest!

  9. Hi Ginny,

    Followed the link here from my desk top start-up page. My dear friends are vegan so I am interested in learning some recipes for them. Especially if the are great for the freezer!! Two questions, if you don’t mind: 1. – non-dairy unsweetened milk ( almond, soy, rice??? )
    2. – what size slow cooker did you use.
    Looking forward to going through your blog.
    Rie

  11. Just made this tonight & it was incredible!! Looking forward to trying more of your recipes!

  13. I am not supposed to have any oils, so could I just use a bit of veggie broth for the sauteing?

  15. This soup looks delicious, I imagine the coconut oil really adds a lovely creaminess. Funnily enough, I have also been trying to go back through my archives and re-do some of the (in hindsight, terrible) photos. It’s proving a very good excuse to make those dishes again 🙂

  21. I have been blogging for just a few months but already feel the need to go back and re-shoot my old recipe photos as well :). Amazing you got to do that – beautiful photos! I love the recipe – I have been a little intimidated by those exotic mushrooms so I might give them a try. I don’t have a slow cooker though – could I do this on the stove top over low heat?

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