Mixed Mushroom Soup with Creamy Goat Cheese

By eborsy

Ingredients

• 2 tbsp butter, divided
• 1 1/2 pounds mixed fresh mushrooms
• 2 onions, finely chopped
• 4 cloves garlic, minced
• 1/2 tsp dried thyme leaves
• 1 tsp salt
• 1/2 tsp cracked black peppercorns
• 1 bay leaf
• 1 cup dry red wine or beef broth
• 4 cups beef broth
• 2 tbsp balsamic vinegar
• yogurt
• crumbled soft goat cheese
• finely chopped parsley or chives

Preparation

Step 1

1. In a nonstick skillet, heat 1 tbsp butter over medium heat. Add fresh mushrooms and cook, stirring, until they lose their liquid. Transfer to slow cooker stoneware.

2. In the same pan, melt remaining butter. Add onions and cook, stirring, until softened. Add thyme, salt and peppercorns and cook, stirring for 1 minute. Transfer to slow cooker stoneware. Add bay leaf, wine, broth and reserved and stir to combine.

4. Cover and cook on high for 3 hours. Discard bay leaf. Stir in balsamic vinegar. Stir in some yogurt to thicken.

5. Sprinkle with goat cheese when serving.