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

Steps

1. 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.
2. 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.
3. 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.