Cozy and filling… you’ll love my Vegetarian Crock Pot Mushroom Soup recipe!
Thank you guys for the kind words about my post yesterday. You guys are the absolute best.
As I’m sitting down to write this I realized you are getting Crock Pot soups two Thursdays in a row. Can I get YUMMM… for last weeks potato soup? I think I’m inadvertently getting the last of the Crock Pot soups out of my system before spring hits, which is crazy early this year!
No doubt about it, soup is my favorite way to cook and to eat in the cool season. I make my soups veggie packed, so they are always a good healthy dinner that is stress free because I’m not running around to make it at 6 o’clock. The Hubs always seems to enjoy them too… so that’s a WIN for me.
My Vegetarian Crock Pot Mushroom Soup recipe is no exception! It’s fast, easy, healthy, veggie-packed and Hubs approved.
The Vegetarian Crock Pot Mushroom Soup recipe as filling portobello mushrooms, savory potatoes and coloring carrots! I stir in a helping of greek yogurt at the end to bulk it up, add protein and make it creamy.
You can leave the soup all chunky like this or give it a whirl with an immersion blender. The potatoes in it will act as a thickener.
The one rouge ingredient I added was a bit of balsamic vinegar! I like the way the balsamic plays off the mushrooms so you can mix it in or add it as a drizzle on top. OR leave it off if you aren’t in the mood to mess with the traditional flavors.
Any way you serve my Vegetarian Crock Pot Mushroom Soup recipe, this versatile soup is sure to become one of your favorites.
Click over for the full recipe and pin for Pinterest…—>