Slow Cooker Wild Mushroom Soup

2015-12-07
  • Yield : 4 soup bowls
  • Servings : 4
  • Prep Time : 10m
  • Cook Time : 5:00 h
  • Ready In : 5:10 h

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Nutritional Info

This information is per serving.

  • Calories

    263.5
  • Fat

    24.6 g
  • Saturated Fat

    11.9 g
  • Polyunsaturated Fat

    1.3 g
  • Cholesterol

    62.4 mg
  • Sodium

    994.7 mg
  • Potassium

    160.9 mg
  • Carbohydrate

    8.9 g
  • Fiber

    0.9 g
  • Sugars

    1.6 g
  • Protein

    3.3 g

Slow cooker wild mushroom soup. Creamy soup with wild mushrooms and Madeira cooked in a slow cooker. Very easy and simple. You may also like German Potato Soup, another delicious soup cooked in a crock pot.

Are you looking for more slow cooker recipes? We have a huge collection of them, please check it out-Slow Cooker Recipes

Slow Cooker Wild Mushroom Soup

Ingredients

  • 1/4 cup (15 G) dried wild mushrooms (porchini), rinsed
  • 2 ½ cups (625 ml) hot chicken stock
  • 2 tablespoons usalted butter
  • 1 yellow onion, peeled and chopped
  • 1 garlic clove, peeled and cushed
  • 1 pound (480 g) fresh mushrooms,trimmed and sliced
  • 1 tablespoon all-purpose flour
  • nutmeg
  • 1/4 teaspoon dried thyme
  • 4 tablespoons Madeira
  • 4 tablespoons creme fraiche
  • salt and freshly ground black pepper

Method

Step 1

Place rinsed wild mushrooms to slow cooker. Pour over 1/2 of hot chicken stock. Cover and set aside.

Step 2

In a large pan, melt butter over medium heat. Add chopped onion and cook, stirring, for 5-7 minutes or until softened and just golden.

Step 3

Add crushed garlic and fresh mushrooms and cook for a further 5 minutes, stirring occasionally. Sprinkle over all-purpose flour and freshly grated nutmeg. Add dried thyme. Cook for a further 3 minutes, stirring, until well blended.

Step 4

Stir in Madeira and remaining chicken stock. Season to taste with salt and black pepper. Increase heat to high and bring mixture to a boil, then transfer mixture to slow cooker.

Step 5

Cover slow cooker and cook on high-heat setting for 1 hour, then reduce heat to low and cook for a further 3-4 hours or until mushrooms are very tender.

Step 6

Ladle soup into bowls. Stir in crème fraiche. Serve immediately.

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