MUSHROOM****Tuscan Mushroom, Tomato and Egg Soup - Acquacotta - Slow Cooker

By Unblond1

Very good for both.

Ingredients

• 1 tbsp. EVOO
• 1 small onion, chopped
• 2 cloves garlic, thinly sliced
• 1 pinch of red pepper flakes
• 1 lb. assorted mushrooms - portobello, white, cremini, shiitake, trimmed and sliced or chunked
• 3 sprigs of thyme + 1 sprig rosemary + 2 small bay leaves
• 1 14-oz. can fire-roasted tomatoes
• 6 cups beef, mushroom or chicken broth
• salt to taste
• 3 large eggs
• 6 oz. Mini cheese ravioli from Regency Bakery or, most recently, 150 grams PC Italian Sausage Cappelletti (Recipe originally called for slices of toasted peasant bread, which I'm not sure would fly with Dan. I'd like that though)
• drizzle of olive oil (Dan) or chili oil (me), to serve
• grated pecorino romano or parmigiano reggiano, to serve
• handful of baby spinach + some torn basil for me, if you have it, to serve

Details

Servings 6

Preparation

Step 1

*Saute* the onion and garlic in the oil until tender and golden, adding the pepper flakes for the last minute or so.

*Scrape* into the slow cooker. *Add* the mushrooms, bouquet garni, tomatoes, broth, water and salt. *At this point*, you can put the whole thing in the fridge overnight. *Cook* on low 9 or so hours, or until vegetables are tender. *Taste* and adjust seasonings.

*Beat* the eggs in a measuring cup and *drizzle* into the hot soup and stir gently.

Divide into 3 portions, freezing two.

For each serving, *Boil* the ravioli in a separate pot in salted water and drain. *Add* to the reheated soup and serve.

The Mediterranean Slow Cooker

Nutrition Facts

6 Servings - with cheese and olive oil garnish

Calories 272.3
Total Fat 14.3 g
Saturated Fat 3.3 g
Polyunsaturated Fat 0.8 g
Monounsaturated Fat 4.9 g
Cholesterol 135.8 mg
Sodium 856.5 mg
Potassium 472.6 mg
Total Carbohydrate 23.2 g
Dietary Fiber 3.1 g
Sugars 5.7 g
Protein 14.3 g