{"id":2254,"date":"2022-11-11T21:30:23","date_gmt":"2022-11-11T21:30:23","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=2254"},"modified":"2024-02-09T21:34:46","modified_gmt":"2024-02-09T21:34:46","slug":"slow-cooker-mushroom-soup-with-sherry","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/slow-cooker-mushroom-soup-with-sherry\/","title":{"rendered":"Slow-Cooker Mushroom Soup with Sherry"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>Slow-Cooker Mushroom Soup with Sherry<\/span><\/h2>\n
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This comforting and creamy slow-cooker soup is loaded with earthy, umami flavor from the mushrooms and soy sauce.\u00a0 Pur\u00e9eing 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.<\/span><\/div>\n
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Prep Time<\/span>20 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time<\/span>5 hours<\/span><\/span> hrs<\/span><\/span><\/div><\/div>\n
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Servings: <\/span>12<\/span><\/div>\n\n
Author: <\/span>EatingWell Test Kitchen \/ Cooking Light Everyday Slow Cooker<\/span><\/div>\n\n\n

<\/span>Ingredients<\/span><\/h3>
  • 4<\/span> cups<\/span> boiling water<\/span><\/li>
  • 2<\/span> cups<\/span> dried porcini mushrooms<\/span> about 1 1\/2 ounces<\/span><\/li>
  • 1<\/span> tablespoon<\/span> cornstarch<\/span><\/li>
  • 1<\/span> tablespoon<\/span> lower-sodium soy sauce<\/span><\/li>
  • \u215d<\/span> teaspoon<\/span> kosher salt<\/span><\/li>
  • \u00bd<\/span> teaspoon<\/span> black pepper<\/span><\/li>
  • 2<\/span> tablespoons<\/span> olive oil<\/span><\/li>
  • 2<\/span> cups<\/span> sliced shallots<\/span> about 8 ounces<\/span><\/li>
  • 1<\/span> garlic clove<\/span> minced (about 1 teaspoon)<\/span><\/li>
  • 1<\/span> cup<\/span> dry sherry<\/span><\/li>
  • 3<\/span> pounds<\/span> assorted fresh mushrooms<\/span> such as cremini, portobello, shiitake, and button, sliced<\/span><\/li>
  • 1\u2009\u00bd<\/span> tablespoons<\/span> chopped fresh thyme<\/span><\/li>
  • \u2153<\/span> cup<\/span> heavy cream<\/span><\/li><\/ul><\/div><\/div>\n

    <\/span>Instructions<\/span><\/h3>
    • Pour 2 cups of the boiling water over the porcini mushrooms. Let stand 20 minutes.<\/div><\/li>
    • Drain the porcini mushrooms in a colander over a bowl, reserving the mushroom broth; set the mushrooms aside.<\/div><\/li>
    • Strain the mushroom broth through a cheesecloth-lined colander into a bowl; discard the solids.<\/div><\/li>
    • Stir in the cornstarch, soy sauce, salt, pepper, and remaining 2 cups boiling water into the mushroom broth; set aside.<\/span><\/div><\/li>
    • Heat the oil in a medium-sized nonstick skillet over medium-high.<\/div><\/li>
    • Add the shallots and garlic; cook, stirring occasionally, until the shallots are soft, 4 to 5 minutes.<\/div><\/li>
    • Add the sherry; bring to a boil, and cook 30 seconds. Remove from the heat.<\/div><\/li>
    • Stir together the porcini mushrooms, broth mixture, shallot mixture, fresh mushrooms, and thyme in a 5-quart slow cooker.<\/div><\/li>
    • Cover and cook on HIGH until the vegetables are very tender and the flavors blend, about 4 hours.<\/div><\/li>
    • Uncover and cook until slightly thickened, about 20 minutes.<\/div><\/li>
    • Transfer 2 cups of the soup to a blender.<\/div><\/li>
    • Remove the center piece of the blender lid (to allow steam to escape); secure the lid on the blender.<\/div><\/li>
    • Place a clean towel over the opening in the blender lid (to avoid splatters).<\/div><\/li>
    • Blend until smooth, about 10 seconds.<\/div><\/li>
    • Return the pur\u00e9ed soup to the slow cooker; gently stir in the cream. Ladle the soup into bowls, and serve hot.<\/div><\/li><\/ul><\/div><\/div>\n
      <\/div>\n

      <\/span>Notes<\/span><\/h3>
      <\/span>Tips<\/span><\/h5>\nMulticooker Directions: Complete Step 1. In Step 2, add the oil to the inner pot of a 6-quart multicooker. With the lid off, press SAUT\u00c9 [Normal]. When the oil is hot, add the shallots and garlic; cook uncovered, stirring often, until the shallots are soft. Carefully stir in the sherry; turn off the cooker. In Step 3, stir in the porcini mushrooms, broth mixture, fresh mushrooms, and thyme. Lock the lid; turn Pressure Valve to “Venting.” Cook on SLOW COOK [More] until the vegetables are very tender and the flavors blend, about 4 hours. Turn off the cooker. Remove the lid; press SAUT\u00c9 [Normal], and cook uncovered, stirring often, until slightly thickened. Turn off the cooker. Transfer 2 cups of the soup to a blender, and blend until smooth as in Step 3. Return the pur\u00e9ed soup to the pot; gently stir in the cream. Finish Step 3.<\/span><\/div><\/div>\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":2,"featured_media":2251,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[134,765,132,1712],"tags":[],"class_list":["post-2254","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-american","category-slow-cooker","category-soup","category-vegetarian"],"jetpack_featured_media_url":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-content\/uploads\/2022\/11\/MushroomSoupWithSherry.jpeg","_links":{"self":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/2254","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/comments?post=2254"}],"version-history":[{"count":1,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/2254\/revisions"}],"predecessor-version":[{"id":2255,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/2254\/revisions\/2255"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media\/2251"}],"wp:attachment":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media?parent=2254"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/categories?post=2254"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/tags?post=2254"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}