
Mushroom Soup with Sherry
October 5, 2021
A quick and easy recipe that can be made in your slow cooker. With only 20 minutes prep time, this delicious mushroom soup with sherry is sure to become a new low-calorie staple.
- Yields: 12 Servings

Directions
1Pour 2 cups of the boiling water over the porcini mushrooms. Let stand 20 minutes. Drain the porcini mushrooms in a colander over a bowl, reserving the mushroom broth; set the mushrooms aside. Strain the mushroom broth through a cheesecloth-lined colander into a bowl; discard the solids. Stir in the cornstarch, soy sauce, salt, pepper, and remaining 2 cups boiling water into the mushroom broth; set aside.
2Heat the oil in a medium-sized nonstick skillet over medium-high. Add the shallots and garlic; cook, stirring occasionally, until the shallots are soft, 4 to 5 minutes. Add the sherry; bring to a boil, and cook 30 seconds. Remove from the heat.
3Stir together the porcini mushrooms, broth mixture, shallot mixture, fresh mushrooms, and thyme in a 5-quart slow cooker. Cover and cook on HIGH until the vegetables are very tender and the flavors blend, about 4 hours. Uncover and cook until slightly thickened, about 20 minutes. Transfer 2 cups of the soup to a blender. Remove the center piece of the blender lid (to allow steam to escape); secure the lid on the blender. Place a clean towel over the opening in the blender lid (to avoid splatters). Blend until smooth, about 10 seconds. Return the puréed soup to the slow cooker; gently stir in the cream. Ladle the soup into bowls, and serve hot.
Ingredients
4 cups boiling water
2 cups dried porcini mushrooms
1 tbsp cornstarch
1 tbsp low-sodium soy sauce
5/8 tsp kosher salt
1/2 tsp black pepper
2 tbsp olive oil
2 sliced shallots
1 garlic clove, minced
1 cup dry sherry
3 lbs sliced assorted mushrooms (cremini, portobello, shiitake, and button)
1 1/2 tbsp chopped fresh thyme
1/3 cup heavy cream
Nutrition Facts
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