Slow Cooker Mushroom Soup with Sherry
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.