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Creamy Wild Mushroom Soup: A Slow-Cooker Recipe

Tasty vegan take on a creamy wild mushroom soup.
Course Main Course
Cuisine Vegan
Keyword crockpot, slowcooker
Prep Time 15 minutes
Slowcooker 2 hours
Servings 4 people
Author rebellekitchen


  • 3 TBSP olive oil divided
  • 1 onion diced
  • sprinkling spices coriander, garlic salt, italian herbs, nutmeg, allspice
  • 1 tsp garlic crushed
  • 2 punnets wild mushrooms
  • ½ punnet white mushrooms sliced
  • 1 yellow squash sliced into thin pieces
  • 1 zucchini sliced into thin pieces
  • 2 leaves kale destemmed and chopped
  • 1 can coconut cream
  • 1 tsp dijon mustard
  • ½ cup vegetable broth more or less as desired


  • Add 1 TBS of the olive oil to a pan and add the onions and spices. Sauté for about 5 minutes.
  • To the pan of onions, add the garlic, another TBSP of olive oil and the mushrooms. You may do it in batches if your pan isn't big enough. Sauté for about 5 minutes and then set aside.
  • Sauté the yellow squash and zucchini in the remaining olive oil and add more if necessary. About 5 minutes, turning occasionally.
  • Add the kale until wilted. 
  • Add all ingredients into the slow cooker or crockpot and cook for 2-4 hours. Add more or less of the coconut cream and vegetable broth for your preferred consistency.
  • Photograph while fresh and hot (not like me the day later in poor light) and serve with vegan garlic bread. Enjoy!