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.
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.