Portabella Mushroom Soup Slow Cooker Recipes

ULTRA LIGHT PORTABELLA MUSHROOM SOUP

Steps:

• Heat 4 tablespoons of butter in a pan on medium heat. Saute onions until softened, about 8 minutes, stirring occasionally. Add garlic and thyme, and cook for an additional 2 minutes while constantly stirring.
• Stir in chopped mushrooms and any fragments from the sliced mushrooms. Stir in thoroughly to coat with the contents of the pan. Stir occasionally for 20 minutes, allowing some moisture to evaporate from the mushrooms.
• Add stock to the pan and lower heat to medium-low. Cook for half an hour uncovered.
• Pour contents of the pan into a blender and puree until is achieves desired consistency. Return to the pan. Season with salt and pepper, adjusting to taste.

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.

PORTOBELLO MUSHROOM SOUP (SLOW COOKER)

Steps:

• Heat olive oil in a large skillet over medium-high heat; add mushrooms, onion and garlic. Saute 3 to 5 minutes or till vegetables are tender.
• Transfer vegetable mixture to a 6-quart slow cooker and add broth and next 6 ingredients (sherry through white pepper).
• Cover and cook on LOW for 4 hours.
• Whisk together evaporated milk and flour; stir into soup.
• Cover and cook on LOW for 30 more minutes.