Slow Cooker Lemon Mushroom Soup

2013-10-29
  • Yield : 6 soup bowls
  • Servings : 6
  • Prep Time : 10m
  • Cook Time : 4:00 h
  • Ready In : 4:10 h

I'm cooking chef since 1986. My..

More From This Chef »
Average Member Rating

(5 / 5)

5 5 1
Rate this recipe

1people rated this recipe

Related Recipes:
  • slow cooker pasta with sun-dried tomatoes

    Slow Cooker Pasta with Sun-Dried Tomato Sauce

  • slow cooker saucy baked beans recipe

    Slow Cooker Saucy Baked Beans Recipe

  • slow cooker arrabbiata sauce pasta recipe

    Slow Cooker Arrabbiata Sauce Pasta Recipe

  • pressure cooker cream of artichoke soup recipe

    Pressure Cooker Cream of Artichoke Soup Recipe

  • slow cooker meatballs florentine recipe

    Slow Cooker Meatballs Florentine Recipe

Nutritional Info

This information is per serving.

  • Calories

    321.9
  • Fat

    25.3 g
  • Saturated Fat

    13.7 g
  • Polyunsaturated Fat

    1.0 g
  • Cholesterol

    54.6 mg
  • Sodium

    580.8 mg
  • Potassium

    51.2 mg
  • Carbohydrate

    17.1 g
  • Fiber

    0.7 g
  • Sugars

    7.4 g
  • Protein

    6.8 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

Ingredients

  • 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

Method

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.

Leave a Reply

Your email address will not be published. Required fields are marked *

Time limit is exhausted. Please reload CAPTCHA.