Drink & Soup

Slow-Cooker Mushroom soup with Sherry

This creamy, comforting slow-cooker soup has umami flavors from the mushrooms and soy sauce. The dish’s complex texture and eye appeal is achieved by pureeing only a small amount of slow-cooker mushroom broth. If desired, garnish with extra black pepper and chopped fresh rosemary.


Ingredient Checklist


Instructions Checklist
  • Pour 2 cups boiling water over the porcini mushroom mixture. Allow to stand for 20 minutes. Let the porcini mushrooms drain in a colander. Strain the mushroom broth into a bowl using a cheesecloth-lined strainer. Discard the solids. Mix the cornstarch and soy sauce with the remaining 2 cups of boiling water. Set aside.
  • In a large nonstick skillet, heat the oil on medium-high. Stir in the shallots, garlic, and cook for 4 to 5 minutes, stirring occasionally. Bring to a boil the sherry and simmer for 30 seconds. Turn off the heat.
  • In a 5-quart slow cooker, combine the broth mixture, shallot mix, fresh mushrooms and thyme. Cook on HIGH for approximately 4 hours or until vegetables are tender and flavors have blended. Cook for 20 minutes, then remove the cover. Transfer 2 cups soup to a blender. To allow steam to escape, remove the middle piece from the blender lid and secure it on the blender. To prevent splatters, place a towel over the opening of the blender lid. Blend for about 10 seconds. The soup should be returned to the slow cooker. Stir in the cream. Serve the soup in bowls.


Multicooker Instructions: Follow Step 1. Step 2: Add the oil to an inner pot of a 6-quart multicooker. Keep the lid on and press SAUTE [Normal]. Once the oil has gotten hot, add the shallots, garlic, and cook, covered, stirring frequently, until softened. Turn off the cooker and carefully stir in the sherry. In Step 3, add the porcini mushrooms and broth mixture. Add fresh mushrooms and thyme. Turn the Pressure Valve to “Venting” and lock the lid. Cook the vegetables on SLOW COOK [More] for approximately 4 hours or until tender and flavors have melded. Turn off the cooker. Turn off the cooker by removing the lid. Press SAUTE [Normal] and continue cooking uncovered, stirring frequently, until the sauce becomes slightly thickened. Turn off the cooker. Blend 2 cups of the soup in a blender until smooth. The soup should be returned to the pot. Add the cream and stir. Finish Step 3.

Nutrition Facts

Serving size: 3/4 cup

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