This comforting and creamy slow-cooker soup is 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.

Cooking Light
Source: Everyday Slow Cooker

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Recipe Summary

active:
20 mins
total:
5 hrs
Servings:
12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Tips

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 Facts

101 calories; protein 5g 10% DV; carbohydrates 11g 4% DV; dietary fiber 2g 8% DV; sugars 4g; fat 5g 8% DV; saturated fat 2g 10% DV; sodium 173mg 7% DV.

Reviews (11)

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12 Ratings
  • 5 star values: 7
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
11/24/2019
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. Read More
Rating: 5 stars
12/17/2019
The soup was delicious! You have to really like mushrooms though:) Jake J don t be a twat and don t make the soup if you re afraid of losing trust in humanity. The 3 lbs worked out fine and yes mushrooms sweat a lot when they re cooked. If it still feels too mushroom-heavy at the end you can always put mostly mushrooms and less juice in the blender. Read More
Rating: 4 stars
12/13/2019
I just made it. First of all yes it s 3 pounds of mushrooms. They shrink down considerably when cooking. I thought the soup had great depth of flavor and was extremely hardy and filling. The only thing I would do differently is use less porcini mushrooms. I used 2 bags which was 2 ounces and they are POTENT. It ended up having an almost musky burned taste. I also added more cream than the recipe called for because the combo of mushrooms I chose made it look like a crock pot full of mud!!! It was easy to make and I will definitely make it again. Read More
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Rating: 5 stars
12/02/2019
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. Read More
Rating: 5 stars
12/17/2019
Yes I made with recipe and used 3 pounds of mushrooms. They do cook down and are a perfect amount with the broth. I used mushroom broth instead of boiling water and the liquid from dehydrated mushrooms. It was very flavorful and you can really taste the sherry. I did use half and half because I ran out of cream. I will make this again. Read More
Rating: 5 stars
11/24/2019
Sounds yummy...only change I would make is to sub the water for chicken or veg broth/stock. Read More
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Rating: 5 stars
11/19/2019
So decadent without being too heavy. The perfect soup recipe. Read More