Slow Cooker Lemon Mushroom Soup

  • Servings : 6
  • Prep Time : 10m
  • Cook Time : 4:00 h
  • Ready In : 4:10 h

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Slow cooker lemon mushroom soup. Delicious soup cooked in slow cooker.Fresh and dried mushrooms combine in this richly flavored,lemon-accented 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
  • Bruschetta (see recipe below)


Step 1

In a bowl,pour hot water over porcini mushrooms. Set aside for 20 minutes. Remove softened mushrooms with slotted spoon.

Step 2

Strain liquid through cheesecloth and reserve. Coarsely chop mushrooms.

Step 3

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.

Step 4

In a mixing bowl,combine water and cornstarch. Mix well and add to mushroom mixture,stirring 2-3 minutes.

Step 5

Season to taste with salt and black pepper. Place Bruschetta in bottom of soup bowls. Ladle slow cooker lemon mushroom soup over.

Step 6

Bruschetta: Spray both sides of French bread with olive oil. Broil on cookie sheet 4 inches(10 cm) from the heat,until browned,2-3 minutes on each side. Rub top sides of cooked bread with cut sides of garlic.

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