Ingredients:
1 lb (450 g) mushrooms, sliced
4 medium potatoes, peeled and diced
1 medium onion, chopped
3 cloves garlic, minced
3 cups vegetable or chicken broth
1 cup heavy cream (or half-and-half for a lighter version)
2 tablespoons butter
1 teaspoon dried thyme
Salt and black pepper, to taste
2 tablespoons all-purpose flour (optional, for thickening)
Fresh parsley, chopped (for garnish)
Instructions:
- In a skillet, melt butter over medium heat. Add mushrooms and onions, and sauté until softened (about 5 minutes).
- Transfer the mushroom mixture to the crockpot.
- Add diced potatoes, garlic, thyme, salt, and pepper. Pour in the broth and stir to combine.
- Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until potatoes are tender.
- If you prefer a thicker soup, mix flour with a few tablespoons of the hot soup liquid, then stir it back into the crockpot.
- Stir in the heavy cream during the last 20–30 minutes of cooking.
- Taste and adjust seasoning if needed.
- Garnish with chopped parsley before serving.
Tips:
For a richer flavor, add a splash of white wine while sautéing the mushrooms.
You can partially blend the soup with an immersion blender for a creamier texture.
Great served with crusty bread or garlic toast!
Enjoy!