Slow Cooker Mixed Mushroom Soup

By mirelsonp

This rich, tasty soup is a perfect starter for an elegant dinner or as a light meal.

Ingredients

• 1 pkg (.5 oz) dried porcini mushrooms
• 1 cup boiling water
• 2 Tbsp butter
• 1 1/2 lb mixed fresh mushrooms (use a combination of fresh shiitake, cremini and button mushrooms), trimmed and sliced (remove stems from shiitake mushrooms)
• 2 onions, finely chopped
• 4 cloves garlic, minced
• 1/2 tsp dried thyme leaves, or 2 sprigs fresh thyme
• 1 tsp salt
• 1/2 tsp cracked black peppercorns
• 1 bay leaf
• 1 cup dry red wine or vegetable or beef broth
• 4 cups vegetable or beef broth
• 2 Tbsp balsamic vinegar (optional)
• Heavy cream
• Crumbled soft goat cheese
• Finely chopped fresh parsley or chives, or fresh thyme leaves

Preparation

Step 1

1. In a heatproof bowl, soak porcini mushrooms in boiling water for 30 minutes. Drain through a fine sieve, reserving liquid. Pat mushrooms dry with paper towel and chop finely; set aside.

2. In a nonstick skillet over medium heat, melt 1 Tbsp of butter. Add fresh mushrooms and cook, stirring, until they gie up their liquid. Transfer to slow cooker.

3. In same pan, melt remaining butter. add onions and cook, stirring, until softened. Add reserved porcini mushrooms, garlic, thyme, salt and pepeprcorns and cook, stirring, 1 minute. Transfer to slow cooker. Add bay leaf, wine, broth and reserved mushroom liquid, and stir to combine.

4. Cover and cook on High for 3 to 4 hours or on Low for 6 to 8 hours. Discard bay leaf. Stir in balsamic vinegar.

5. When ready to serve, ladle soup into individual bowls. Drizzle with cream, sprinkle with goat cheese and garnish with fresh herbs.