Slow-Cooker Mushroom Soup with Sherry

Excellent! Used chicken stock instead of water and would blend more than 2 cups next time but full of flavor! Easy to make and definitely a keeper!

This soup was soooo good! Even my non-mushroom loving husband ate it and asked for seconds! I would definitely recommend making this!

I've made this recipe twice, and we really like it. When I cooked this the second time around, I used 2 teaspoons of salt instead of the odd amount of 5/8 teaspoon called for in the recipe. That seemed to do the trick. I used a porcini infused sea salt. When I make it again, I think I will use chicken broth instead of water or at least half broth/half water. It's a bit expensive to make, but it is a good soup.

I saw other comments that suggested to skip the dry mushroom part, and I agree.
I also sauteed some onions with the garlic.
The biggest change I made was switching balsamic vinegar for sherry. I do like it, but next time I'd put in less balsamic. It's not a 1:1 ratio. If the flavor still has too strong of a bite, just add more cream.
I ended up using sour cream, but I'm not sure that made a huge difference because once again, the balsamic was the main flavor profile.

I don't know why I didn't read the reviews before making this, I usually do. I made it, it sounded great, and it was so terrible - I threw it out like some other reviewers. I don't think I will ever make mushroom soup again. Very disappointing. Expensive and time consuming recipe. Yuk.

I will try this recipe. Sounds too good to pass up👍

I can't really state I made THIS recipe. After reading the reviews and so many stating it was too bland I decided to improvise with stuff I already had.
I omitted the dried mushrooms and just used 3 lbs of fresh. To replace the the broth from the dried mushroom step, I used 3-4 cups of chicken stock. I used at least 2 cups of chopped shallots, 2-3 Tablespoons of chopped garlic and I added some chicken sausage I had in the freezer to give it more flavor. I also used a generous amount of white pepper instead of black pepper and probably an extra 1/2 cup of sherry and about twice the amount of cream. So I improvised a lot, but my husband who is a meat and potatoes guy loved it. I just cooked it on the stove-top and added the cream before serving and it was really delicious with great flavor. Don't be afraid to do your own thing.

Love this recipe

I made this soup for my husband and he absolutely loved it. I on the other hand thought it was way too many mushrooms for one soup. I think it needs a little more depth of other flavors as well. It was just too intense for me. I do like mushroom soup usually.

It was disgusting gross yukkk

We enjoyed this soup. I added a wee bit more low sodium soy to my soup. It could have been a little bit thicker, but I know that for next time. One way to cut the cost on the mushrooms is buy a bag of frozen ones and add a fresh variety pack of some of the more exotic mushrooms. I served it with a small turkey sandwich. Definitely will make it again!

We love mushroom soup, and I understand why a-lot of the reviews said it was tasteless. This soup is quite a bit of work especially if you make it in one day. I cooked the mushrooms in my crockpot the day before. I did the blending the next day, this eliminates working with hot mushrooms and liquid. I did add a cube of butter, and an additional 1/3 cup of each sherry and cream. I also garnished the soup with croutons and additional thyme. This makes a lot of soup and could easily cut the recipe in half. Not sure I would make this recipe again, I think it needs a little more of something.

Completely flavorless. Basically water with mushrooms A waste of expensive ingredients.

yum!

Seems like you can do a lot of different things with this recipe. Tired and not feeling like washing my blender, I skipped that part. Also, chop the shrooms, don't put in whole. Guess I should have watched this video but I got the magazine from the waiting room at my mechanics shop then off to the grocery store I went to try this. (They told me I could have it. It was in the pile with the gun catalogs). I also added the heavy cream in the beginning with the other ingredients. My mother was queen of the white sauce so you can always add more corn starch, or flour, and milk or more heavy cream cut with whole milk. I also added penne and a teaspoon +- of sage. I also added in a bit more sherry for more of a bite. First time making this and ended up delicious.

I have to agree with some other reviews, very bland and nothing special. Once it was made I tried tweaking with extra salt, soy sauce, etc. just not worth the effort. It’s going down the drain, that’s how poor I think it is. I did not add in the reconstituted porcini mushrooms, they are slimy and gross and don’t taste like anything once soaked. I just used the broth.

This recipe is way too bland for my tastebuds. The only thing I could taste was the mushrooms. It needs more garlic and more shallots.

I am making this today using Portebella, White button and both dried and fresh Shittaki mushrooms which cost a total of $10 at the store. I could not find sherry but googled it and you can use white wine instead google says or a merlot any wine with a nutty flavor. I love mushrooms so I hope this is good and I bought a french baguette loaf of bread, with some heavy whip cream. I am counting on the Portebella mushrooms the most to give it the flavor and texture from a cooked mushroom to make this.

I love mushrooms and thought this recipe sounded really yummy, but it just didn't taste good to me. I had to throw it out.

I love mushrooms and thought this recipe sounded really yummy, but it just didn't taste good to me. I had to throw it out.

This recipe is, granted, expensive to make but worth it! I only had one cup of dried porcini but think it was plenty, especially after reading some of the reviews. And I also added 1/3 c of 1/2 and 1/2 in addition to the whole cream at the end. My husband likes cream soups so this added a little bit of the creamy factor without it being too much extra. I added more salt and pepper but that is definitely a personal choice. Really good recipe and I would make it again the next time I have a spare $25 for the mushrooms!

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.

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.

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.

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.

Sounds yummy...only change I would make is to sub the water for chicken or veg broth/stock.

So decadent without being too heavy. The perfect soup recipe.