Forest Mushroom Soup

Using both fresh and dried mushrooms adds texture and depth of flavor to this rich and creamy soup.

Serves: 8Hands-on: 30 minutesTotal: 5 hours 30 minutesDifficulty: Easy

Serves: 8


  • 1⁄2 cup dried mushrooms, cut into 1⁄2-inch strips
  • 3⁄4 cup Madeira wine
  • 1⁄2 cup butter
  • 2 medium onions, peeled and finely diced
  • 2 lbs. fresh mushrooms, sliced
  • 5 cups chicken broth
  • 1⁄2 tsp. kosher salt
  • 1⁄4 tsp. ground black pepper
  • 1⁄2 cup heavy cream


  • Spray a 4- to 5-quart slow cooker with nonstick olive oil cooking spray.
  • Rinse the dried mushroom strips under cold water and soak in the wine for 1 hour. Transfer the mushrooms to a 4- to 5-quart slow cooker with a slotted spoon, setting aside the wine.
  • Melt butter in a medium skillet over medium heat. Reduce heat to low and sauté the onions in butter until the onions are soft, about 10 minutes. Add fresh mushrooms and sauté for another 5 to 10 minutes, until mushrooms are soft. Transfer the onions and mushrooms to the slow cooker.
  • Add the chicken broth, salt, and pepper to the slow cooker. Cover and cook on low for 3 hours.
  • Ladle out 1 cup of the mushrooms and onions and purée with the cream in a blender or food processor. Add the creamed mixture and the reserved wine to the slow cooker. Cover and cook 1 hour.