Slow Cooker Mushroom Soup with Sherry
Recipes Holidays Main Dish Slow Cooker Soups and stews Vegetarian
Description
This soup is the perfect soup to serve to guests but also great for family. It's decadent without being too heavy.
Ingredients
4 c. boiling water, divided
2 c. dried porcini mushrooms (about 1½ oz.)
1 T. cornstarch
1 T. low-sodium soy sauce
⅝ t. kosher salt
½ t. black pepper
2 T. olive oil
2 c. sliced shallots (about 8 oz.)
1 garlic clove, minced (about 1 t.)
1 c. dry sherry
3 lb. assorted fresh mushrooms cremini, portobello, shiitake and/or button), sliced
1½ T. chopped fresh thyme
⅓ c. heavy cream
Directions
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Pour 2 c. boiling water over porcini mushrooms; let stand 20 minute; drain mushrooms in a colander over a bowl, reserving the broth; set mushrooms aside. Strain mushroom broth through a cheesecloth-lined colander into a bowl; discard the solids. Stir in the cornstarch, soy sauce, salt, pepper and remaining 2 c. boiling water into the mushroom broth; set aside.
Heat oil in a medium-sized non-stick skillet over medium-high. Add shallots and garlic; cook, stirring occasionally, until shallots are soft, 4 - 5 minutes. Add sherry; bring to a boil; cook 30 seconds; remove from heat.
Stir together porcini mushrooms, broth mixture, shallot mixture, fresh mushrooms and thyme in a 5 qt. slow cooker. Cover; cook on HIGH until vegetables are very tender and the flavors blend, about 4 hours.
Uncover; cook until slightly thickened, about 20 minutes.
Transfer 2 c. soup to a blender. Remove center piece of the blender lid, allowing steam to escape; secure the lid on the blender. Place a clean towel over the opening in the blender lid to avoid splatters. Blend until smooth, about 10 seconds. Return puréed soup to the slow cooker; gently stir in the cream.
Serve hot.
12 servings.