Every year in early Fall there's the country's largest mushroom festival in a town near where we live--Kennett Square. Gabby and I went last weekend and it had me craving a good mushroom soup! I whipped one up and it was soooo good I had to share the recipe in honor of our big Fall Cooking on Q event!!
Slow Cooker Cream of Mushroom Soup
24 ounces cremini or white button mushrooms, cleaned, dried, trimmed, and quartered
1 medium onion, roughly chopped
4 cloves garlic, sliced
7 sprigs thyme, divided
2 small lemons, halved
2 tablespoons olive oil
1 1/2 tablespoons red wine vinegar
Kosher salt and freshly ground black pepper
1/2 cup dry sherry
2 cups half and half
1 cup heavy cream
1/2 cup sour cream
3 cups homemade or store-bought low-sodium chicken or vegetable stock
Adjust oven rack to center position and preheat oven to 375°F. Place mushrooms, onions, garlic, and 5 thyme sprigs in a large bowl. Squeeze lemons into the bowl and add the squeezed lemon halves. Add olive oil and vinegar. Season with salt and pepper and toss to coat. Transfer to a foil-lined rimmed baking sheet and spread into an even layer.
Transfer to oven and roast until mushrooms release liquid, about 15 minutes. Carefully drain liquid into a separate container and reserve. Return mushrooms to oven and continue roasting until browned but still tender, about 30 minutes longer.
Remove lemons and thyme sprigs and discard. Transfer mushroom mixture along with drained liquid to the crock of a slow cooker. Add sherry, half and half, heavy cream, sour cream, and stock, along with remaining 2 thyme sprigs. Stir to combine and cook on low for 6 hours.
Discard thyme sprigs. Working in batches, transfer soup to a blender. Set blender to lowest speed and slowly increase speed to high. Blend until desired consistency is reached. Alternatively, blend with a hand blender directly in the slow cooker.
Ladle into bowls and serve immediately or refrigerate and reheat on the stove-top before serving.
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