Slow-Cooker Mushroom Soup with Sherry Recipe
This comforting and creamy slow-cooker mushroom soup combines earthy, umami flavors from a blend of fresh and dried mushrooms, enhanced with herbs and dry sherry. Perfect for a cozy meal, it features a rich texture thanks to blending part of the soup and the addition of heavy cream. Garnish with fresh thyme and black pepper for a flavorful finish.
- Prep Time: 20 mins
- Cook Time: 4 hrs 30 mins
- Total Time: 4 hrs 50 mins
- Yield: 12 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
- Diet: Gluten Free, Vegetarian
Ingredients
Dried Mushrooms and Broth
- 3 cups boiling water, divided
- 2 cups dried porcini mushrooms (about 1½ ounces)
Seasonings and Thickener
- 3 tablespoons cornstarch
- 1¾ teaspoons salt
- 1½ teaspoons ground pepper, plus more for garnish
- 1½ teaspoons dried thyme
- ½ teaspoon dried tarragon
Sauté Mixture
- 2 tablespoons extra-virgin olive oil
- 2 cups sliced shallots (about 8 ounces)
- 2 tablespoons finely chopped garlic
- ⅔ cup dry sherry
Fresh Mushrooms and Dairy
- 3 pounds assorted fresh mushrooms (such as cremini, portobello, shiitake and button), sliced
- 1½ cups heavy cream
Garnish
- Fresh thyme leaves (optional)
- Additional ground pepper (optional)
Instructions
- Prepare Porcini Mushrooms and Broth: Pour 2 cups boiling water over the dried porcini mushrooms in a heatproof bowl and let them soak for 20 minutes. Drain the mushrooms using a colander set over a bowl, reserving the soaking liquid. Strain this mushroom broth through a cheesecloth-lined colander into a bowl to remove solids. Discard solids.
- Mix Broth with Seasonings: Stir cornstarch, salt, pepper, dried thyme, dried tarragon, and the remaining 1 cup boiling water into the strained mushroom broth until well combined.
- Sauté Shallots and Garlic: In a medium nonstick skillet, heat the olive oil over medium-high heat. Add sliced shallots and garlic and cook, stirring occasionally, until shallots are soft, about 4 to 5 minutes. Add dry sherry, bring to a boil, and cook for 30 seconds. Remove from heat.
- Combine Ingredients in Slow Cooker: In a 5-quart slow cooker, combine the rehydrated porcini mushrooms, seasoned mushroom broth mixture, sautéed shallot mixture, and the fresh sliced mushrooms. Cover and cook on High for about 4 hours, or until vegetables are very tender and flavors meld.
- Blend Part of the Soup: Carefully transfer 2 cups of the cooked soup to a blender. Remove the center piece of the blender lid to allow steam to escape and cover the opening with a clean towel to prevent splattering. Blend until smooth, about 10 seconds. Use caution when handling hot liquids.
- Return and Thicken Soup: Pour the pureed soup back into the slow cooker and cook uncovered on High for about 10 minutes, until slightly thickened.
- Finish with Cream: Stir in the heavy cream gently and heat through without boiling.
- Serve and Garnish: Ladle the soup into bowls and garnish with fresh thyme leaves and additional ground black pepper as desired.
Notes
- This soup can be stored in an airtight container in the refrigerator for up to 3 days.
- For multicooker use, the sauté step can be done using the Sauté function, and the slow cooker step remains the same.
- Be cautious while blending hot liquids to avoid splattering.
- Using a mix of mushrooms like cremini, portobello, shiitake, and button adds depth of flavor and texture.
