Chunky Mushroom Soup Slow Cooker Recipes

CHUNKY MUSHROOM SOUP

Chunky Mushroom Soup image

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

Ingredients

1/2 cup butter
1 cup chopped sweet onion
3 garlic cloves, minced
2/3 cup shredded carrot
1 1/2 lbs fresh button mushrooms, sliced
1 lb fesh baby portabella mushrooms, chopped (or shitakes)
5 cups beef broth or 5 cups vegetable broth
1 cup light cream
2 cups evaporated 2% milk
1/2 cup shredded fresh parmesan cheese
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon tarragon
1 tablespoon parsley (plus extra for garnish, if desired)

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)

Chunky Mushroom Soup (Slow Cooker) image

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

Ingredients

2 tablespoons vegetable oil
2 onions, finely chopped
2 garlic cloves, finely chopped
2 carrots, finely chopped
4 cups oyster mushrooms, sliced
3 cups button mushrooms, sliced
1/2 teaspoon thyme
1/4 teaspoon smoked paprika
1/4 teaspoon pepper
5 cups chicken broth
1 potato, peeled and sliced thin
2 tablespoons red wine

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

Slow-Cooker Mulligatawny Soup image

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

Ingredients

1/4 cup vegetable oil
8 garlic cloves, smashed and chopped
2 carrots, peeled and sliced
2 celery stalks, sliced
1 large apple, preferably Granny Smith, peeled, cored and chopped
1 pound boneless, skinless chicken thighs, cut into bite-size chunks
1 cup masoor dal (split red lentils)
2 tablespoons tomato paste
2 tablespoons minced ginger (from about 2 inches of peeled ginger)
2 teaspoons black or brown mustard seeds
1 teaspoon ground turmeric
1 teaspoon curry powder
1/2 teaspoon ground cayenne, plus more to taste
1/2 teaspoon cumin seeds
1 teaspoon coarse kosher salt, plus more to taste
4 cups chicken broth or stock
1 (5-ounce) can coconut cream (about ⅔ cup)
Juice of 1 lime (about 1½ tablespoons)

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

Crock-Pot® Mushrooms image

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

Ingredients

1 pound mushrooms
½ cup butter
1 (1 ounce) envelope ranch salad dressing mix

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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