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Crockpot Chunky Portobello Mushroom Soup

A chunky portobello mushroom soup, made in the crockpot so it is ready when you are!
Prep Time 20 minutes
Servings 8
Author Chews and Brews


  • 10 portobello mushrooms cleaned, gills and stems removed and chopped into chunks
  • 2 small yellow onions diced
  • 2 garlic cloves minced
  • 1 tbsp butter
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp ground thyme
  • 1 tsp truffle salt optional
  • 1 tsp each of salt if not using truffle salt and pepper
  • 2 cup chicken broth use vegetable broth if vegetarian
  • 2 cup milk any kind; I used almond milk
  • 4 Tbsp flour


  1. Heat 1/2 the butter and olive oil in a pan.
  2. Add chopped onion and garlic and heat until soft, about 5-7 minutes. Remove and add to crock pot.
  3. Heat the other 1/2 of butter and oil oil in same pan.
  4. Add chopped mushrooms and cook until soft, about 10 minutes. Add garlic powder, thyme, truffle salt (if using) and pepper and stir well. Remove and add to crock pot.
  5. Add the broth and milk to the crock pot, and cook on low for about 4 hours.
  6. 20 minutes before you are ready to eat, remove about 2 cups of the liquid from the crockpot and pour into a small sauce pan. Add in the flour and whisk well until there are no more lumps. Bring to a boil and let thicken. Add back to the crockpot, stir and change the crockpot setting to "keep warm" for 20 minutes.
  7. Serve with crackers, croutons, fresh parsley or a drizzle of truffle oil.