Mushroom soup inspires thoughts of crackling fires and cozying up under blankets. In other words, it’s the perfect soup to welcome fall. Using cremini and porcini mushrooms means it’s packed with umami flavor and has a woody, nutty taste. Using the slow cooker also means you can forget about it while you get your other tasks done.
Ingredients:
- 1 ½ pounds cremini mushrooms, sliced 1/4-inch thick
- ¼ ounce dried porcini mushrooms cut into 1/4-inch pieces
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 4 tablespoons unsalted butter, melted
- ½ cup heavy cream, plus extra for serving
- 2 cups vegetable broth
- 2 tablespoons dry sherry
- ¾ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon dried thyme
- ¼ teaspoon dried tarragon
- 2 teaspoons freshly squeezed lemon juice
- Fresh thyme, chopped
Instructions:
- Heat the oven to 375°F.
- Place the cremini mushrooms on a rimmed baking sheet in a single layer. Drizzle with the butter and season with the salt. Roast in the oven, on the middle rack, for 15-17 minutes, until the. mushrooms are tender, beginning to brown, and most of the liquid has evaporated.
- Transfer the mushrooms to a slow cooker and add the onion, garlic, broth, sherry, porcini mushrooms, pepper, thyme, and tarragon. Stir to combine. Cover the pot and cook on the low setting for 3-4 hours, until the soup is fragrant and the dried mushrooms are tender.
- Use an immersion blender to blend the to the desired consistency. Before serving, stir in the cream and lemon juice. Ladle into bowls and garnish with an extra swirl of heavy cream and fresh chopped thyme.
