Slow Cooker Lemon Mushroom Soup2021-10-29
- Yield: 6
- Servings: 6
- Prep Time: 10m
- Cook Time: 4:00 h
- Ready In: 4:10 h
Average Member Rating
(5 / 5)
1 People rated this recipe
This information is per serving.
Saturated Fat13.7 g
Polyunsaturated Fat1.0 g
Slow cooker lemon mushroom soup. Delicious soup cooked in a slow cooker. Fresh and dried mushrooms combine in this richly flavored, lemon-accented soup. You may also like Zesty Tomato Soup, another tasty soup cooked in a crock pot (slow cooker)
Are you looking for slow cooker recipes? We have a huge collection of them, please check it out-Slow Cooker Recipes
Slow Cooker Lemon Mushroom Soup
- 1 ½ cups (375 ml) hot water
- 1 oz (30 g) dried porcini
- 3 cups (750 ml) chicken broth
- 1/4 cup (60 ml) dry white wine
- 8 oz (240 g) cremini mushrooms,sliced
- 3/4 cup sliced onion
- 1 ½ tablespoons minced garlic
- 1 teaspoon dried rosemary leaves
- 1/4 cup chopped lemon pulp
- 1/4 cup chopped parsley
- 1/4 cup (60 ml) water
- 2 tablespoons cornstarch
- salt and freshly ground black pepper
In a bowl, pour hot water over porcini mushrooms. Set aside for 20 minutes. Remove softened mushrooms with slotted spoon.
Strain liquid through cheesecloth and reserve. Coarsely chop mushrooms.
In slow cooker, combine porcini mushrooms, reserved liquid, chicken broth, wine, onion, minced garlic, and rosemary leaves. Cover and cook on high -heat setting for 3-4 hours, adding lemon pulp and parsley during last 5 minutes.
In a mixing bowl, combine water and cornstarch. Mix well and add to mushroom mixture, stirring 2-3 minutes.
Season to taste with salt and black pepper.