Slow-Cooker Mushroom Soup with Sherry

Slow-Cooker Mushroom Soup with Sherry

from eatingwell.com

Treat dinner guests to this premeal soup loaded with earthy, umami flavor from the mushrooms and soy sauce. Puréeing only some of the slow-cooker mushroom soup gives the dish complex texture and eye appeal. Garnish with additional black pepper and chopped fresh thyme, if desired.

Ingredients

  • 4 cups boiling water
  • 2 cups dried porcini mushrooms (about 1 1/2 ounces)
  • 1 tablespoon cornstarch
  • 1 tablespoon lower-sodium soy sauce
  • ⅝ teaspoon kosher salt
  • ½ teaspoon black pepper
  • 2 tablespoons olive oil
  • 2 cups sliced shallots (about 8 ounces)
  • 1 garlic clove, minced (about 1 teaspoon)
  • 1 cup dry sherry
  • 3 pounds assorted fresh mushrooms (such as cremini, portobello, shiitake, and button), sliced
  • 1 ½ tablespoons chopped fresh thyme
  • ⅓ cup heavy cream

Directions

  1. 1

    Pour 2 cups of the boiling water over the porcini mushrooms. Let stand 20 minutes.

  2. 2

    Drain the porcini mushrooms in a colander over a bowl, reserving the mushroom broth; set the mushrooms aside.

  3. 3

    Strain the mushroom broth through a cheesecloth-lined colander into a bowl; discard the solids.

  4. 4

    Stir in the cornstarch, soy sauce, salt, pepper, and remaining 2 cups boiling water into the mushroom broth; set aside.

  5. 5

    Heat the oil in a medium-sized nonstick skillet over medium-high.

  6. 6

    Add the shallots and garlic; cook, stirring occasionally, until the shallots are soft, 4 to 5 minutes.

  7. 7

    Add the sherry; bring to a boil, and cook 30 seconds. Remove from the heat.

  8. 8

    Stir together the porcini mushrooms, broth mixture, shallot mixture, fresh mushrooms, and thyme in a 5-quart slow cooker.

  9. 9

    Cover and cook on HIGH until the vegetables are very tender and the flavors blend, about 4 hours.

  10. 10

    Uncover and cook until slightly thickened, about 20 minutes.

  11. 11

    Transfer 2 cups of the soup to a blender.

  12. 12

    Remove the center piece of the blender lid (to allow steam to escape); secure the lid on the blender.

  13. 13

    Place a clean towel over the opening in the blender lid (to avoid splatters).

  14. 14

    Blend until smooth, about 10 seconds.

  15. 15

    Return the puréed soup to the slow cooker; gently stir in the cream. Ladle the soup into bowls, and serve hot.