Portobello Mushroom Soup Slow Cooker Recipes

PORTABELLA MUSHROOM SOUP SLOW COOKER

Steps:

• Pre heat the slow cooker on high.
• Melt butter in the cooker then add the onion and the garlic.
• Sweat for 40minutes with the lid on. Then add the mushrooms and stir.
• Continue to cook for a further 10 mins.
• Add the stock, vinegar and pepper.
• Cook with the lid on for 4hrs on high.
• Process 2/3 the contents of the slow cooker and add 2/3 of the sour cream.
• Pour the soup back into the slow cooker and heat till piping hot and ready to use.
• To serve pour into warmed bowls add a dollop of sour cream and a sprinkle of fresh parsley.

PORTABELLA MUSHROOM SOUP

Steps:

• Saute the leeks and onions in butter in a large pot over medium heat, stirring constantly, until tender; about 2-3 minutes.
• Lower heat, add the mushrooms, and cook about 10 minutes longer, covered, stirring occasionally.
• Raise heat to medium, stir in the flour, and cook for 2-3 minutes, then add the thyme, bay leaf, broth, salt, sugar, and pepper.
• Simmer, partially covered, for about 10 minutes.
• Cool the soup slightly; discard the bay leaf; then puree the soup in batches in a blender or food processor.
• Return the pureed soup to the pan and add the cream.
• Cook over low heat until just heated through, but do not boil.
• Adjust seasonings if necessary, and serve garnished with parsley.