Slow Cooker Pork Carnitas Recipe: Crispy, Juicy Mexican Pork

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Slow cooker pork carnitas is the easiest path to the best tacos of your life: a pork shoulder rubbed with cumin and oregano, slow-cooked in orange and lime juice until it falls apart, then crisped in a hot pan until the edges turn golden and crackly. Juicy inside, crispy outside — that contrast is the whole point. The slow cooker does the hard work. Eight hours on low turns a tough shoulder meltingly tender, and the citrus in the cooking liquid keeps the pork bright instead of heavy. The real magic happens at the end: shred the pork, spread it in a screaming-hot skillet with a splash of its own cooking liquid, and let it sit undisturbed until the edges char. Do not skip that step — crisping is what makes carnitas carnitas. Crispy edges, juicy center — carnitas night done right. Recipe Info Prep time: 15 minutes Cook time: 8 hours (slow cooker, low) Total time: 8 hours 30 minutes Servings: 8 Calories: ~520 kcal per serving Pork, citrus and spice — carnitas starts h...
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Cream of Mushroom Soup Recipe: Velvety, Earthy and Easy

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Cream of mushroom soup is comfort in a bowl: deeply savoury mushrooms, sweet onion and garlic, a whisper of thyme, all blended silky smooth with a swirl of cream. No canned soup can match it — the flavour comes from browning the mushrooms properly, and the whole pot is ready in forty minutes with one pan and a blender.

This is the soup to make when the weather turns. It freezes beautifully, it reheats like a dream, and a bowl of it with crusty bread is a complete, satisfying dinner. Keep a few mushrooms back to sauté for the topping — that golden, garlicky garnish is what makes it look like it came from a restaurant.

Bowl of creamy mushroom soup swirled with cream and topped with sauteed mushrooms, thyme and crusty bread

Velvety, earthy and steaming — mushroom soup at its best.

Recipe Info

  • Prep time: 10 minutes
  • Cook time: 30 minutes
  • Total time: 40 minutes
  • Servings: 4
  • Calories: ~280 kcal per serving
Flat lay of cream of mushroom soup ingredients: mushrooms, onion, garlic, thyme, vegetable stock, cream and butter

Mushrooms, thyme and cream — a short list for a silky soup.

Ingredients

  • 500 g / 1 lb 2 oz mixed mushrooms (button + cremini), sliced
  • 1 medium yellow onion (about 150 g / 5 oz), finely chopped
  • 3 garlic cloves, minced
  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1 tbsp plain flour
  • 750 ml / 3 cups vegetable stock
  • 120 ml / 1/2 cup heavy cream
  • 1 tsp fresh thyme leaves, plus extra to serve
  • 1/2 tsp fine sea salt, plus more to taste
  • 1/4 tsp freshly ground black pepper
  • 1 tsp soy sauce (optional, for depth)
  • Crusty bread, to serve

Instructions

  1. Brown the mushrooms: Heat the butter and olive oil in a large pot over medium-high heat. Add the mushrooms in a single layer — work in two batches if needed — and cook without stirring for 4–5 minutes until deeply golden underneath. Season with salt and set a small handful aside for the topping.
  2. Soften the onion: Lower the heat to medium, add the onion to the same pot and cook for 5 minutes until soft and translucent, scraping up the browned bits from the bottom.
  3. Add garlic and flour: Stir in the garlic and cook for 1 minute until fragrant, then sprinkle over the flour and stir for another minute to cook out the raw taste.
  4. Simmer: Pour in the vegetable stock a little at a time, stirring to dissolve the flour, then add the thyme and the browned mushrooms. Bring to a gentle simmer and cook for 15 minutes.
  5. Blend until silky: Remove from the heat and blend with an immersion blender (or in batches in a jug blender, venting the lid) until completely smooth and velvety.
  6. Finish with cream: Stir in the cream and the soy sauce, if using. Warm through over low heat for 2 minutes — do not boil. Taste and adjust the salt and pepper.
  7. Serve: Ladle into warm bowls, top with the reserved sautéed mushrooms, a swirl of cream and a few thyme leaves, and serve with crusty bread.
Close-up of a spoon lifting velvety cream of mushroom soup from a rustic bowl

Thick, silky and full of mushroom flavour — spoon after spoon.

Tips & Variations

  • Do not crowd the pan. Mushrooms steam instead of browning when piled up — cook in batches and give them space, and the flavour will be twice as deep.
  • Do not wash mushrooms under the tap. They soak up water like sponges; wipe them clean with a damp cloth or a soft brush instead.
  • Mix your mushrooms. Button mushrooms give a mild base, cremini add earthiness, and a handful of shiitake or porcini brings a wonderful depth.
  • Keep it chunky if you prefer. Blend only half the soup and stir the rest back in for a rustic, textured version with visible mushroom pieces.
  • Make it dairy-free. Swap the butter for olive oil and the cream for coconut cream or cashew cream — the soup stays silky and rich.
  • Add a splash of sherry. A tablespoon of dry sherry stirred in with the stock adds a lovely warm, nutty note.
  • Freeze it without the cream. The soup base freezes for up to 3 months; stir the cream in fresh when you reheat it for the best texture.

Nutrition Note

Per serving, cream of mushroom soup provides roughly 280 kcal with about 6 g of protein, 20 g of fat and 16 g of carbohydrate. Mushrooms are low in calories and a good source of B vitamins and selenium, while the cream and butter supply most of the fat — use a lighter cream or milk to trim it down. With vegetable stock and no meat, the soup is naturally vegetarian and, with a dairy-free swap, easily vegan.

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FAQ

Can I use only button mushrooms?

Yes — button mushrooms work fine on their own. Mixing in cremini or shiitake adds more depth, but a single-variety soup is still delicious.

Why is my mushroom soup grey?

That is normal for a blended mushroom soup. A swirl of cream, golden sautéed mushrooms and fresh thyme on top brightens the bowl — and a pinch of white pepper keeps the colour pale.

Can I make mushroom soup ahead of time?

Absolutely. It keeps 4 days in the fridge and the flavour actually improves overnight. Reheat gently and add the cream fresh if you froze it.

Do I need a blender?

An immersion blender is easiest, but a jug blender works in batches — fill it only halfway, hold the lid down with a towel, and blend in short pulses. A potato masher gives a chunky, rustic soup instead.

What goes with cream of mushroom soup?

Crusty bread is the classic partner, but it is also lovely with a grilled cheese sandwich, a simple green salad, or spooned over buttered egg noodles.

Earthy, velvety and endlessly comforting — cream of mushroom soup is the bowl you will come back to all winter. If you try it, tell us in the comments whether you kept it silky smooth or went chunky and rustic.

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