Chunky Mushroom Soup Slow Cooker Recipes

CHUNKY MUSHROOM SOUP

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)

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.

CHUNKY MUSHROOM SOUP

Steps:

• In a medium saucepan, ,melt butter; add oil.
• Sauté onions, garlic and carrots, stirring occasionally, for 5 minutes or until softened.
• Stir in mushrooms,sauté a few minutes.
• Add chicken both, bay leaf, thyme, salt and pepper.
• Bring to aboil.
• Reduce heat and simmer for 30 minutes.
• Discard bay leaf.
• Stir in cornstarch mixture.
• Using a hand blender process mixture; don't over purée leaving in some chunks.
• At this point you can refrigerate the soup and finish it off the next day.
• Just before serving, reheat soup until very hot.
• Stir in sherry and cream; simmer for 2 minutes.