Recipe: Slow Cooker Cream of Mushroom Soup — Quick and Easy Weeknight Dinners

I have hazy memories of a first date at a cozy French bistro with a bottle of red, a baguette, gooey cheese, and a satiny bowl of mushroom soup as a first course. I might not remember my date’s name, but the memory of that soup remains. This recipe recreates that magic by slow cooking roasted cremini mushrooms and dried porcinis — a far cry from the creamy mushroom soup found in a familiar red-and-white can.

Cooking earthy, umami-rich mushrooms low and slow with a splash of sherry supplies a background note of nutty sweetness that only a fortified wine can provide. Slow cooker soups run the risk of singing only one note, but by incorporating two types of mushrooms, a fortified wine, fresh herbs, and a squeeze of fresh lemon juice, all of the rich, earthy nuances of the mushrooms stand out.



Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s