Slow Cooker Creamy Mushroom Soup
Use margarine and soy or rice milk for a vegan alternative.
Serves: 6Hands-on: 30 minutesTotal: 6 hours 30 minutesDifficulty: Medium
- 1 lb. mixed wild mushrooms, sliced, divided
- 1⁄4 cup unsalted butter
- 1 medium onion, peeled and diced
- 2 garlic cloves, minced
- 2 cups vegetable broth
- 2 cups water
- 2 tsp. fresh thyme leaves
- 1 bay leaf
- 1 cup dry sherry
- 1 can (15 oz.) evaporated milk
- 1 tsp. kosher salt
- 1⁄4 tsp. ground black pepper
- 2 tsp. minced fresh thyme leaves
- 1⁄2 tsp. paprika
- Melt butter in a large skillet over medium-high heat. Add the mushrooms and fry until golden brown, about 10 minutes. Remove 1⁄4 of the mushrooms and set aside.
- Add the diced onion to the skillet and cook, stirring occasionally, until onions soften and start to brown, about 5 to 8 minutes. Add garlic and stir for an additional minute. Add remaining sliced mushrooms and cook for 5 more minutes, or just until mushrooms start to reduce and give off their liquid.
- Transfer sautéed vegetables to a 4-quart slow cooker. Add in the vegetable broth, water, thyme, and bay leaf. Cover and cook on low for 4 to 6 hours.
- Remove and discard the bay leaf. Transfer the mixture to the jar of a blender and puree the soup until almost smooth. Return to the slow cooker. Stir in the sherry and evaporated milk. Set the cover ajar and cook for an additional 15 minutes to allow alcohol to evaporate.
- Add the salt and black pepper. Ladle into bowls and garnish with the thyme, paprika, and the reserved fried mushrooms.