Slow Cooker Wild Mushroom Soup

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.