Ingredients:

  • 4 Tbsp Unsalted Butter, divided
  • 1 large Yellow Onion, finely chopped
  • 4 cloves Garlic, minced
  • 2 lbs Mixed Mushrooms (Cremini, Shiitake, Oyster), cleaned and roughly sliced
  • 1/4 cup All-Purpose Flour
  • 1/2 cup Dry White Wine (or broth)
  • 4 cups Vegetable or Chicken Broth
  • 4 Fresh Thyme Sprigs
  • 1 tsp Worcestershire Sauce
  • 1 tsp Salt (or to taste)
  • 1/2 tsp Freshly Ground Black Pepper (or to taste)
  • 1/2 cup Heavy Cream
  • 2 Tbsp Fresh Parsley, chopped (for garnish)

Instructions:

  1. Melt 2 Tbsp of butter in a large skillet over medium heat. Add onions and cook until softened (5-7 minutes). Add garlic for the last minute.
  2. Add the remaining 2 Tbsp of butter and the sliced mushrooms to the skillet. Sauté vigorously until the mushrooms release their liquid and start to brown deeply (10-15 minutes).
  3. Sprinkle the flour over the sautéed vegetables and stir constantly for 1 minute to cook off the raw flour taste.
  4. Pour in the white wine (if using) and scrape up any browned bits from the bottom of the pan. Let it reduce slightly (about 2 minutes).
  5. Transfer the contents of the skillet into the slow cooker. Add the broth, thyme sprigs, Worcestershire sauce, salt, and pepper.
  6. Cover the slow cooker. Cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the mushrooms are extremely tender.
  7. Remove and discard the thyme sprigs. Use an immersion blender to blend the soup directly in the crockpot until you reach your desired consistency (chunky or smooth).
  8. Stir in the heavy cream. Taste and adjust seasoning. Let it warm through on the 'Keep Warm' setting for 10 minutes before serving.
  9. Ladle into bowls and garnish generously with fresh parsley.