Coconut Cream Mushroom Soup In Da Crock Pot Recipes

COCONUT-MISO MUSHROOM SOUP

Steps:

• Cook mushrooms and 1 teaspoon salt in a large, dry saucepan over medium heat, stirring occasionally, until mushrooms collapse, darken slightly, and most of moisture cooks out, 12 to 15 minutes.
• Add oil and chopped scallions; cook until scallions are tender, 2 to 3 minutes. Stir in ginger, garlic, and miso and cook just until fragrant, about 30 seconds. Add broth; bring to a boil. Reduce heat to low; simmer 5 minutes.
• Reserve 2 tablespoons coconut milk, then add the rest to a blender with mushroom mixture (work in two batches, if needed). Purée until very smooth, about 2 minutes, removing blender cap and covering hole with a folded kitchen towel to allow steam to escape.
• Return mixture to saucepan and bring to a simmer over medium heat. If a thinner soup is desired, stir in more broth, a little at a time. Season with salt and white pepper and serve, drizzled with remaining coconut milk and topped with fried mushrooms and scallion tops.

COCONUT CREAM MUSHROOM SOUP IN DA' CROCK POT

Steps:

• In a heatproof bowl, soak 1/2 of the mushrooms in boiling water for 30 minutes.
• Drain through a fine sieve, reserving liquid.
• Pat mushrooms dry with paper towel and chop finely and SET ASIDE for step #8.
• In a skillet heat 1 tbsp Virgin Coconut Oil over medium heat.
• Add fresh mushrooms, cook (stirring until they lose their liquid)and transfer to crock pot.
• In same pan, melt remaining 3 tablespoons Virgin Coconut Oil.
• Add onions and cook, stirring until softened.
• Add reserved mushrooms, garlic, thyme, salt and peppercorns and cook, stirring, for 1 minute and transfer to slow crock pot.
• Add bay leaf, broth, coconut milk and reserved mushroom soaking liquid and stir to combine.
• Cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours.
• Discard bay leaf.

CROCK POT CREAM OF MUSHROOM SOUP

Steps:

• Melt butter or margarine in large skillet over medium heat; add mushrooms and onion and saute until tender, about 5 to 7 minutes.
• Sprinkle flour, salt, pepper and nutmeg over vegetables; stir to blend well.
• Place in 5 quart slow cooker.
• Using wire whisk, beat in water, cream or half and half, sour cream and chicken broth.
• Cook covered, on LOW for 4 hours.
• Turn setting to high; cook 1 hour longer, stirring occasionally.
• Stir in parsley and Serve.

CROCK POT CREAM OF MUSHROOM SOUP

Steps:

• In skillet, saute sliced mushrooms in butter; place in Crock Pot.
• Add chicken broth, onion, salt, and pepper; stir well.
• Cover and cook on low setting for 6 to 10 hours (on high setting for 2 1/2 to 3 hours).
• About 30 minutes before serving, turn to high setting.
• Mix flour and sour cream; add to Crock Pot with half and half cream.
• Cook until slightly thickened.