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Slow Cooker Cream of Mushroom Soup

by ‎09-16-2015 10:56 AM - edited ‎12-21-2015 03:54 PM

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

 

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Ingredients:

  • 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

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Directions:

  • 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.