Healthy Vegetarian Crock Pot Mushroom Soup/ Running in a Skirt

Vegetarian Crock Pot Mushroom Soup

Savory and creamy mushroom soup made in the Crock Pot! Healthy and vegetarian.
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings 4 -6 servings
Author Julie Wunder


  • 1 large potato diced (1/4 inch pieces)
  • 1 1/2 pounds sliced portobello mushrooms 3-- 8 ounce- packages
  • 1 small sweet onion chopped
  • 1 large carrot chopped
  • 2 celery stalks diced
  • 1 large potato diced (1/4 inch pieces)
  • 1 bay leaf
  • 1/2 teaspoon rosemary
  • 1 teaspoon thyme
  • 32 ounces low sodium vegetable broth
  • salt to taste I tested with 1/4 teaspoon
  • pepper to taste I tested with 1/2 teaspoon
  • 1/4- 1/2 cup plain greek yogurt
  • 2 tablespoons balsamic vinegar optional


  1. Put the potato, sweet onion, carrot, celery in a large crock pot. Put the mushrooms on top of the other veggies. It will seem very full, but it will cook down significantly.
  2. Add the spices, broth salt and pepper. Stirring some, but allow the potatoes to remain at the bottom submerged in the broth.
  3. Cook on high 4 hours or low 8 hours. Stir well once the mushrooms cook down.
  4. Turn the heat down to low and stir in the greek yogurt.
  5. Drizzle with balsamic or mix it in!

Recipe Notes

Use dairy-free yogurt or omit if vegan. The mushrooms will cook down a lot!