Recipes
Slow Cooker Mushroom Soup with Sherry
- Soups
This comforting and creamy slow-cooker soup is loaded with earthy, umami flavor from a mix of fresh and dried mushrooms. Garnish with additional black pepper and chopped fresh thyme, if desired.
Ingredients
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3 cups boiling water, divided
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2 cups dried porcini mushrooms (about 1½ ounces)
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3 tablespoons cornstarch
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1¾ teaspoons salt
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1½ teaspoons ground pepper, plus more for garnish
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1½ teaspoons dried thyme
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½ teaspoon dried tarragon
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2 tablespoons extra-virgin olive oil
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2 cups sliced shallots (about 8 ounces)
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2 tablespoons finely chopped garlic
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⅔ cup dry sherry
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3 pounds assorted fresh mushrooms (such as cremini, portobello, shiitake and button), sliced
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1½ cups heavy cream
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Fresh thyme leaves for garnish (optional)
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