This hearty and creamy slow-cooker soup is bursting with earthy, umami flavor, thanks to the mushrooms and soy sauce used in its preparation. Using a blender to purée only a portion of the slow-cooker mushroom soup gives the dish a complex texture and visual appeal. If desired, garnish with additional black pepper and a sprig of fresh thyme, chopped.
Ingredients
- 4 cups boiling water
- 1 tablespoon cornstarch
- 2 cups dried porcini mushrooms (about 1 1/2 ounces)
- 1 tablespoon lower-sodium soy sauce
- ⅝ teaspoon kosher salt
- 2 tablespoons olive oil
- ½ teaspoon black pepper
- 2 cups sliced shallots (about 8 ounces)
- 1 garlic clove, minced (about 1 teaspoon)
- 1 cup dry sherry
- 1 ½ tablespoons chopped fresh thyme
- 3 pounds assorted fresh mushrooms (such as cremini, portobello, shiitake, and button), sliced
- ⅓ cup heavy cream
Directions
Step 1:
Pour 2 cups of boiling water over the porcini mushrooms. Allow to stand for 20 minutes. In a colander set over a bowl, drain the porcini mushrooms, reserving the mushroom broth; set the mushrooms aside. Strain the mushroom broth into a bowl lined with cheesecloth; discard the solids. Combine the cornstarch, soy sauce, salt, and pepper in the mushroom broth; set aside.
Step 2:
In a medium-sized nonstick skillet, heat the oil over medium-high heat. Cook, stirring occasionally, until the shallots are soft, about 4 to 5 minutes. Bring to a boil and cook for 30 seconds. Take the pan off the heat.
Step 3:
A 5-quart slow cooker, combine the porcini mushrooms, broth mixture, shallot mixture, fresh mushrooms, and thyme. Cover and cook on HIGH for approximately 4 hours, or until the vegetables are very tender and the flavors have melded. Uncover and continue cooking for approximately 20 minutes, or until slightly thickened. 2 cups of the soup Transfer 2 cups of the soup to a blender. Remove the blender lid’s center piece (to allow steam to escape); replace the lid. Cover the blender lid opening with a clean towel (to avoid splatters). Blend for approximately 10 seconds, or until smooth. Reintroduce the puréed soup to the slow cooker and whisk in the cream gently. Serve the soup hot, ladled into bowls.
Tips
Directions for the Multicooker: Complete
Step 1. Add the oil to the inner pot of a 6-quart multicooker in
Step 2. Press SAUTÉ [Normal] with the lid ajar. Add the shallots and garlic to the hot oil and cook, uncovered, stirring frequently until the shallots are soft. Stir in the sherry carefully; turn off the heat.
Step 3: Combine the porcini mushrooms, broth mixture, fresh mushrooms, and thyme in a large mixing bowl. Turn the pressure valve to “venting” and secure the lid. Cook on SLOW COOK [More] for approximately 4 hours, or until the vegetables are very tender and the flavors have melded. Switch off the stove. Remove the lid; press SAUTÉ [Normal] and cook, uncovered, until slightly thickened, stirring frequently. Switch off the stove. As in Step 3, transfer 2 cups of the soup to a blender and puree until smooth. Reintroduce the puréed soup to the pot and whisk in the cream gently.
Nutritional Information
Serving Size: About 3/4 Cup
Per Serving: 101 calories; protein 5g; carbohydrates 11g; dietary fiber 2g; sugars 4g; fat 5g; saturated fat 2g and sodium 173mg.