Chunky Mushroom Soup Slow Cooker Recipes
CHUNKY MUSHROOM SOUP
This is my absolute favorite mushroom soup! I came up with this recipe after reading a similar recipe in a magazine....I added more stuff...especially mushrooms! there's NO pureeing, so it's really chunky. You can use virtually any combo of mushrooms, but the button and baby bellas have been my favorite so far. Prep time includes chopping all ingredients plus cooking and stirring.
Provided by Parsley
Categories Vegetable
Time 30m
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- In a large pot over med-high heat, melt butter. Add onions, garlic and carrots and cook until onions and carrots are tender. Reduce heat to med-low.
- Add the mushrooms; cook for about 8 minutes, stirring occassionally, or until mushrooms are tender.
- Add broth, cream, milk, cheese, salt, pepper, tarragon and parsley. Cook over med-low heat until heated through.
- Serve and garnish soup with extra parsley flakes; if desired.
- For vegetarian use vegetable broth.
CHUNKY MUSHROOM SOUP (SLOW COOKER)
This is the perfect soup to warm your insides. I love the smell in the house when this soup is cooking.
Provided by queenbeatrice
Time 6h20m
Yield 6 cups, 4 serving(s)
Number Of Ingredients 12
Steps:
- In large skillet on medium, heat oil and fry onions, garlic and carrots until softened, about 5 minutes.
- Stir in mushrooms, thyme, paprika and pepper; cook stirring often until no liquid remains, about 10 minutes.
- Scrape into slow cooker.
- Add 1 cup broth to skillet and bring to a boil, scraping up remaining bits.
- Scrape into slow cooker along with remaining broth and potato. Stir to combine.
- Cover and cook on low until vegetables are tender and liquid is slightly thickened, about 6 hours.
- Stir in cooking wine.
SLOW-COOKER MULLIGATAWNY SOUP
This soup is the result of British colonizers' encounters with rasam, a souplike dish from Tamil Nadu, a region in southern India, that's often made with lentils. "Milagu tannir," or pepper water, evolved into mulligatawny when the British made it thick, chunky and meaty. In her book "From Curries to Kabobs," the author Madhur Jaffrey wrote that mulligatawny was "an essential part of my childhood," as she ate it at the homes of Anglo-Indian friends and in hotels on vacation. Mulligatawny now bears no resemblance to rasam and has many variations; it is a dish that was invented and modified for colonizers' palates, and thus it has few rules. Ms. Jaffrey noted that "some curry powder has to be included for a true East-West flavor," as curry powder is more British than Indian. This slow-cooker version is thickened with masoor dal and coconut cream, and enriched with chicken thighs and tart apple.
Provided by Sarah DiGregorio
Time 6h10m
Yield 6 servings
Number Of Ingredients 18
Steps:
- Combine all the ingredients except the coconut cream and lime juice in a 6- to 8-quart slow cooker. Cover and cook on low for 6 hours.
- Stir in the coconut cream and lime juice. Taste and add more salt if necessary. Serve in bowls topped with a dusting of cayenne, if desired.
CROCK-POT® MUSHROOMS
Excellent mushrooms to serve with steak or just as a side.
Provided by Love2Cook
Categories Side Dish
Time 3h5m
Yield 4
Number Of Ingredients 3
Steps:
- Put mushrooms, butter, and ranch salad dressing mix in a slow cooker.
- Cook on Low for 3-4 hours.
Nutrition Facts : Calories 245.9 calories, Carbohydrate 7.2 g, Cholesterol 61 mg, Fat 23.4 g, Fiber 1.1 g, Protein 3.7 g, SaturatedFat 14.6 g, Sodium 659.1 mg, Sugar 1.9 g
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