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Healthy Vegetarian Crock Pot Mushroom Soup/ Running in a Skirt

Vegetarian Crock Pot Mushroom Soup

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


  • 1 large potato, diced (¼ inch pieces)
  • 1 ½ 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 (¼ inch pieces)
  • 1 bay leaf
  • ½ teaspoon rosemary
  • 1 teaspoon thyme
  • 32 ounces low sodium vegetable broth
  • salt to taste, I tested with ¼ teaspoon
  • pepper to taste, I tested with ½ teaspoon
  • ¼- ½ cup plain greek yogurt
  • 2 tablespoons balsamic vinegar, optional


  • 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.
  • Add the spices, broth salt and pepper. Stirring some, but allow the potatoes to remain at the bottom submerged in the broth.
  • Cook on high 4 hours or low 8 hours. Stir well once the mushrooms cook down.
  • Turn the heat down to low and stir in the greek yogurt.
  • Drizzle with balsamic or mix it in!


Use dairy-free yogurt or omit if vegan. The mushrooms will cook down a lot!
Tried this recipe?Mention @Julie_Wunder or tag #RunninginaSkirt!