Find the recipe and more at:
https://everydaygoodthinking.ca/recipe/slow-cooker-cream-of-mushroom-soup/
Slow Cooker Cream of Mushroom Soup
| Servings |
| 6 |
|
|
Ingredients
- 1/2cup butter
- 1 medium onionchopped
- 2 garlic clovesminced
- 6cups sliced mushroomsabout 24 oz.
- 1 package vegetable broth32 oz.
- 1cup dry white wine
- 1teaspoon dried tarragon
- 1 1/2teaspoons salt
- 1 1/2teaspoons coarse ground pepper
- 1cup heavy cream
- 1/4cup cornstarch
Instructions
- In a large skillet over medium-high heat, melt butter. Add onion and garlic. Cook 3 to 4 minutes, or until onions are clear.
- Add mushrooms and cook until tender. Add wine and cook 2 minutes.
- Transfer mixture to slow cooker crock. Add vegetable broth, tarragon, salt and pepper.
- Cover slow cooker and cook on HIGH for 2 to 2 1/2 hours or LOW for 3 to 4 hours.
- In a small bowl, whisk cream and cornstarch until smooth. During last 30 minutes, stir cream mixture into soup in crock. Stir until smooth. If using LOW heat, turn to HIGH. Cover and cook until thickened.
- Remove half of soup mixture with sliced mushrooms. Transfer remaining mixture to a blender or use a hand blender to blend mixture in crock until somewhat smooth. Combine with reserved mushroom soup mixture and serve.
Recipe Notes
If you have a slow cooker with stove-top safe cookware, substitute the cookware for the skillet in the directions above. After sautéing, place cookware in base, cover and cook as directed in recipe.