Ingredients
- 4 cups boiling water
- 2 cups dried porcini mushrooms (about 1 1/2 ounces)
- 1 tablespoon cornstarch
- 1 tablespoon lower-sodium soy sauce
- ⅝ teaspoon kosher salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil
- 2 cups sliced shallots (about 8 ounces)
- 1 garlic clove, minced (about 1 teaspoon)
- 1 cup dry sherry
- 3 pounds assorted fresh mushrooms (such as cremini, portobello, shiitake, and button), sliced
- 1 ½ tablespoons chopped fresh thyme
- ⅓ cup heavy cream
Instructions
- Pour 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.
- Heat 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.
- Stir 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.
Prep Time
20 minutes
Cooking Time
4 hours, 40 minutes
Total Time
5 hours
Serves
12
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