Chunky Mushroom Soup (Slow Cooker) |
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Prep Time: 20 Minutes Cook Time: 360 Minutes |
Ready In: 380 Minutes Servings: 6 |
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This is the perfect soup to warm your insides. I love the smell in the house when this soup is cooking. Ingredients:
2 tablespoons vegetable oil |
2 onions, finely chopped |
2 garlic cloves, finely chopped |
2 carrots, finely chopped |
4 cups oyster mushrooms, sliced |
3 cups button mushrooms, sliced |
1/2 teaspoon thyme |
1/4 teaspoon smoked paprika |
1/4 teaspoon pepper |
5 cups chicken broth |
1 potato, peeled and sliced thin |
2 tablespoons red wine |
Directions:
1. In large skillet on medium, heat oil and fry onions, garlic and carrots until softened, about 5 minutes.
2. Stir in mushrooms, thyme, paprika and pepper; cook stirring often until no liquid remains, about 10 minutes.
3. Scrape into slow cooker.
4. Add 1 cup broth to skillet and bring to a boil, scraping up remaining bits.
5. Scrape into slow cooker along with remaining broth and potato. Stir to combine.
6. Cover and cook on low until vegetables are tender and liquid is slightly thickened, about 6 hours.
7. Stir in cooking wine.
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