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slow cooker mushroom soup with sherry

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Slow-Cooker Mushroom Soup with Sherry

This comforting and creamy slow-cooker soup is loaded with earthy, umami flavor from the mushrooms and soy sauce. Garnish with additional black pepper and chopped fresh thyme, if desired.

Ingredient

    • 4 cups boiling water

    • 2 cups dried porcini mushrooms (about 1 1/2 ounces)

    • 1 tablespoon cornstarch

    • 1 tablespoon lower-sodium soy sauce

    • ⅝ teaspoon kosher salt

    • ½ teaspoon black pepper

    • 2 tablespoons olive oil

    • 2 cups sliced shallots (about 8 ounces)

    • 1 garlic clove, minced (about 1 teaspoon)

    • 1 cup dry sherry

    • 3 pounds assorted fresh mushrooms (such as cremini, portobello, shiitake and button), sliced

    • 1 ½ tablespoons chopped fresh thyme

    • ⅓ cup heavy cream

Instructions

    1. Pour 2 cups of the boiling water over the porcini mushrooms. Let stand 20 minutes. Drain the porcini mushrooms in a colander over a bowl, reserving the mushroom broth; set the mushrooms aside. Strain the mushroom broth through a cheesecloth-lined colander into a bowl; discard the solids. Stir in the cornstarch, soy sauce, salt, pepper and remaining 2 cups boiling water into the mushroom broth; set aside.

    2. Heat the oil in a medium-sized nonstick skillet over medium-high. Add the shallots and garlic; cook, stirring occasionally, until the shallots are soft, 4 to 5 minutes. Add the sherry; bring to a boil, and cook for 30 seconds. Remove from the heat.

    3. Stir together the porcini mushrooms, broth mixture, shallot mixture, fresh mushrooms and thyme in a 5-quart slow cooker. Cover and cook on HIGH until the vegetables are very tender and the flavors blend, about 4 hours. Uncover and cook until slightly thickened, about 20 minutes. Transfer 2 cups of the soup to a blender. Remove the center piece of the blender lid (to allow steam to escape); secure the lid on the blender. Place a clean towel over the opening in the blender lid (to avoid splatters). Blend until smooth, about 10 seconds. Return the puréed soup to the slow cooker; gently stir in the cream. Ladle the soup into bowls, and serve hot.