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

for serving adjustment
Serving size has been adjusted!
Original recipe yields 12 servings
Nutrition per serving may change if servings are adjusted.
  • 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


  • 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
profile image
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
profile image
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
profile image
By: Jamie
Sounds yummy...only change I would make is to sub the water for chicken or veg broth/stock.
November 19, 2019
profile image
By: Ally Sorrells
So decadent without being too heavy. The perfect soup recipe.
More Reviews