Slow Cooker Mushroom Soup with Sherry delivers rich, creamy comfort with minimal effort. It’s my favorite hands-off recipe for busy weeknights when you’re craving something hearty but don’t have hours to stand over the stove. Let your slow cooker handle the hard work while you enjoy a truly restaurant-quality soup.

Traditional mushroom soup recipes can take a while, with all the sautéing and simmering. But this slow cooker shortcut? You get deeply infused flavors and velvety texture without standing over a pot for hours. Trust me, once you try it, you’ll wonder how you ever lived without this go-to recipe in your arsenal.

Why This Slow Cooker Mushroom Soup with Sherry Is a Game-Changer

Saves Time: Traditional methods can take over an hour, but this slow cooker version requires just 20 minutes of prep and the rest is hands-off.
Rich, Complex Flavor: Thanks to dried porcini mushrooms and a splash of sherry, every spoonful is packed with a deep, earthy taste you’d expect from a high-end restaurant.
No Babysitting: The slow cooker allows you to “set it and forget it,” freeing you up to tackle other tasks—or relax!
Perfect Texture: Blending just a portion of the soup ensures it’s creamy while still having satisfying chunks of mushrooms.
Customizable: You can easily adjust the ingredients or add personal touches to suit your taste.

Equipment You’ll Need for This Slow Cooker Mushroom Soup with Sherry

Before we dive into the recipe, let’s make sure you’ve got the right tools on hand. Don’t worry—you probably already own most of what you need:

Slow Cooker: A 5-quart slow cooker works perfectly for this recipe. If yours has a sauté function, you can save even more time by cooking the shallots and garlic directly in it.
Heatproof Bowl: Essential for soaking the dried porcini mushrooms—choose a medium-sized one.
Blender: A standard blender works fine for pureeing a portion of the soup. If you have an immersion blender, that works too!
Cheesecloth or Fine-Mesh Strainer: Use this to strain the porcini broth, ensuring you catch any grit or solids from the mushrooms.

Simple Ingredients for Slow Cooker Mushroom Soup with Sherry

You don’t need a long shopping list to create this flavor-packed soup. Here are the key ingredients and a few tips for getting the best results:

Dried Porcini Mushrooms: These amp up the umami factor. If you can’t find porcini, dried shiitake or mixed wild mushrooms work well as substitutes.
Fresh Mushrooms: Use an assortment like cremini, portobello, shiitake, and button mushrooms for a mix of textures and flavors. Pre-sliced options save even more time.
Dry Sherry: The secret to elevating this dish. No sherry? Try Marsala wine or white wine for a similarly complex flavor.
Heavy Cream: This gives the soup its signature creamy texture. For a lighter version, half-and-half or coconut milk works too.

Slow Cooker Mushroom Soup with Sherry Recipe Details

Servings: 12 servings
Prep Time: 20 minutes
Cook Time: 4 hours
Total Time: 4 hours 50 minutes

Slow Cooker Mushroom Soup with Sherry Ingredients

3 cups boiling water, divided
2 cups dried porcini mushrooms (about 1½ ounces)
3 tablespoons cornstarch
1¾ teaspoons salt
1½ teaspoons ground pepper, plus more for garnish
1½ teaspoons dried thyme
½ teaspoon dried tarragon
2 tablespoons extra-virgin olive oil
2 cups sliced shallots (about 8 ounces)
2 tablespoons finely chopped garlic
⅔ cup dry sherry
3 pounds assorted fresh mushrooms (such as cremini, portobello, shiitake and button), sliced
1½ cups heavy cream
Fresh thyme leaves for garnish (optional)

How to Make Slow Cooker Mushroom Soup with Sherry

Prep the Dried Porcini: Pour 2 cups of boiling water over the dried porcini mushrooms. Let them soak for 20 minutes. Drain and strain the broth through a cheesecloth-lined colander, then combine the broth with cornstarch, salt, pepper, thyme, tarragon, and 1 cup boiling water.
Sauté the Aromatics: Heat olive oil in a medium skillet. Sauté shallots and garlic for about 4-5 minutes until softened. Deglaze with sherry, letting it cook for 30 seconds before removing from heat.
Combine Ingredients: In your slow cooker, add the soaked porcini mushrooms, broth mixture, shallot mixture, and fresh mushrooms. Set it to High and cook for 4 hours until everything is tender.
Blend and Finish: Blend 2 cups of the cooked soup until smooth, then return it to the slow cooker. Stir in the heavy cream and cook uncovered on High for 10 minutes to thicken slightly.
Serve: Ladle into bowls, garnish with thyme and black pepper, and enjoy!

Jake’s Tips for the Best Slow Cooker Mushroom Soup with Sherry

Plan Ahead: Soak the porcini mushrooms the night before to save time in the morning.
Use Pre-Sliced Mushrooms: They’re a game-changer for busy nights.
Double the Batch: This soup freezes beautifully. Store extras in airtight containers for up to 3 months.
Reheat Like a Pro: Heat gently on the stove over low to avoid curdling the cream.
Experiment with Herbs: Swap thyme for rosemary or sage for a different twist.

FAQs About Slow Cooker Mushroom Soup with Sherry

Can I use an instant pot instead of a slow cooker?

Yes! Use your Instant Pot’s sauté function for steps 2 and 3, then slow cook on high.

Can I make this dairy-free?

Swap the heavy cream for coconut milk or a non-dairy creamer for a vegan-friendly option.

What if I can’t find dried porcini mushrooms?

You can substitute with dried shiitake mushrooms, which also add an earthy depth of flavor.

Does the alcohol cook out of the sherry?

Yes, most of the alcohol evaporates during the cooking process, leaving just the flavor behind.

How do I store leftovers?

Refrigerate in an airtight container for up to 3 days or freeze for up to 3 months.

This Slow Cooker Mushroom Soup with Sherry is your new best friend for cozy weeknight dinners. Which shortcut will you try next? Let me know in the comments!