Mixed Mushroom Soup with Sherry (Slow Cooker Recipe) is a robust, creamy mushroom soup with a depth of flavor you will love.
Mixed Mushroom Soup with Sherry (Slow Cooker Recipe) is super good.
Mixed Mushroom Soup is SO yummy.
This slow cooker recipe for creamy Mixed Mushroom Soup is an excellent rainy day main dish or as the soup for a multi-course meal. The gluten free soup is thickened with corn starch. A bit of cream and blending only some of the soup makes it extra creamy. And the combination of porcini mushrooms and sherry adds an elegant flavor you will love. Originally a Cooking Light recipe, Don and I will make this mushroom soup again and again.
What You Need
You will need a slow cooker, measuring cups and spoons, a knife, cutting board and some cheesecloth. You will also need a blender (regular or immersion type) or food processor and some beautiful bowls for serving. Or get yourself a lovely soup tureen and serve the soup at the table.
Mixed Mushroom Soup with Sherry (Slow Cooker) Recipe
Mixed Mushroom Soup with Sherry (Slow Cooker) Recipe
A robust, creamy mushroom soup maded with 3 kinds of mushrooms.
Ingredients
- 4 cups boiling water
- 1 cup dried porcini mushrooms
- 1 tablespoon cornstarch
- 1 tablespoon soy sauce (low sodium)
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons olive oil
- 2 packages shallots (about 2 cups, chopped)
- 1/2 teaspoon minced garlic
- 1 cup dry cooking sherry
- 1 pound white button mushrooms (cleaned, trimmed and sliced)
- 1 pound baby portobello mushrooms (cremini) (cleaned, trimmed and sliced)
- 1 teaspoon dried thyme leaves (or 1 tablespoon fresh thyme)
- 1/3 cup heavy cream
Instructions
Step 1
Put the porcini mushrooms in a medium bowl and pour 2 cups of boiling water over them. Let them stand for 30 minutes.
Drain the porcini mushrooms using a fine mesh sieve, saving the liquid to use in the soup.
Set the drained mushrooms aside.
Strain the mushroom liquid through a cheesecloth into the slow cooker. Throw away the cheesecloth and solids.
Add the cornstarch, soy sauce, salt, pepper and remaining 2 cups of boiling water to the slow cooker. Mix to combine.
Step 2
In a medium nonstick skillet, heat the oil over medium high heat.
Add the chopped shallots and sauté until they soften and become translucent. Add the garlic and continue cooking for about 30 seconds to a minute.
Add the sherry and bring the mixture to a boil, cooking for another minute.
Step 3
Transfer the sherry mixture to the slow cooker.
Add the sliced button mushrooms, sliced cremini mushrooms and the drained porcini mushrooms to the pot.
Cover the slow cooker and cook on high for about 3.5 hours until the mushrooms are tender and the flavors are well blended.
Step 4
Uncover the slow cooker and continue to cook on high for about 15-20 minutes until the soup is slightly thickened.
Remove about two cups of the soup, transferring it to a blender or food processor, and pulse to blend until smooth. Alternatively, use an immersion blender directly in the slow cooker to blend the soup until some is puréed and most mushrooms remain whole.
Add the cream and stir gently.
Ladle the soup into bowls and serve hot, garnished with fresh thyme or a few sliced onions.
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Recipe Nutrition Information
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Mixed Mushroom Soup with Sherry Nutrition Label. Each serving is about 1.5 cups.
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