Slow-Cooker Mushroom Soup with Sherry

Slow-Cooker Mushroom Soup with Sherry

4 Reviews
From: Everyday Slow Cooker

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 12 servings

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Original recipe yields 12 servings
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  • 4 cups boiling water
  • 2 cups dried porcini mushrooms (about 1½ 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
  • 1½ tablespoons chopped fresh thyme
  • ⅓ cup heavy cream

Preparation

  • Prep

  • Ready In

  1. Pour 2 cups of the boiling water over the porcini mushrooms. Let stand 20 minutes. Drain the porcini mushrooms in a colander over a bowl, reserving the mushroom broth; set the mushrooms aside. Strain the mushroom broth through a cheesecloth-lined colander into a bowl; discard the solids. Stir in the cornstarch, soy sauce, salt, pepper, and remaining 2 cups boiling water into the mushroom broth; set aside.
  2. Heat the oil in a medium-sized nonstick skillet over medium-high. Add the shallots and garlic; cook, stirring occasionally, until the shallots are soft, 4 to 5 minutes. Add the sherry; bring to a boil, and cook 30 seconds. Remove from the heat.
  3. Stir together the porcini mushrooms, broth mixture, shallot mixture, fresh mushrooms, and thyme in a 5-quart slow cooker. Cover and cook on HIGH until the vegetables are very tender and the flavors blend, about 4 hours. Uncover and cook until slightly thickened, about 20 minutes. Transfer 2 cups of the soup to a blender. Remove the center piece of the blender lid (to allow steam to escape); secure the lid on the blender. Place a clean towel over the opening in the blender lid (to avoid splatters). Blend until smooth, about 10 seconds. Return the puréed soup to the slow cooker; gently stir in the cream. Ladle the soup into bowls, and serve hot.
  • Multicooker Directions: Complete Step 1. In Step 2, add the oil to the inner pot of a 6-quart multicooker. With the lid off, press SAUTÉ [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 SAUTÉ [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 puréed soup to the pot; gently stir in the cream. Finish Step 3.

Nutrition information

  • Serving size: about ¾ cup
  • Per serving: 101 calories; 5 g fat(2 g sat); 2 g fiber; 11 g carbohydrates; 5 g protein; 4 g sugars; 0 g added sugars; 173 mg sodium;
  • Carbohydrate Servings: ½

Reviews 4

December 01, 2019
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By: amm203
This is a delicious fall-time soup. For those wondering, 3lbs of mushrooms is the correct measurement - it all fit in my 5QT Crockpot just fine before cooking. After 4 hours it cooked down considerably and the pot was about half full. Keep in mind that 2 cups of the mushrooms get blended into broth so there is actually room for even more mushrooms if you want. Only problem I see is this recipe can get a bit pricey especially with the dried shrooms. Made a few days of servings, though.
November 24, 2019
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By: pam
Delish! Very easy. I used 1 oz dried porcini and 1 pound fresh and it was plenty. Cooked on gas stovetop at a very low simmer for 4 hours. Everyone loved it.
November 24, 2019
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By: Jamie
Sounds yummy...only change I would make is to sub the water for chicken or veg broth/stock.
November 19, 2019
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By: Ally Sorrells
So decadent without being too heavy. The perfect soup recipe.
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