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Prep Time: 30 Minutes Cook Time: 360 Minutes |
Ready In: 390 Minutes Servings: 8 |
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In 'Slow Cooker: The Best Cookbook Ever' by Diane Phillips Ingredients:
8 slices bacon, cut into 1/2-inch dice |
1 large onion, finely chopped |
1 teaspoon dried sage, crushed in the palm of your hand |
1 lb cremini mushroom, sliced |
1 lb shiitake mushroom, stems removed, caps sliced |
1 ounce dried porcini mushrooms |
1/4 cup soy sauce |
3 cups chicken broth |
1 cup heavy cream |
1/2 cup snipped chives, for garnish |
Directions:
1. Saute the bacon in a large skillet over moderate heat until crisp; remove bacon from pan to drain.
2. Add onion and sage to the pan and saute until the onion is softened.
3. Add in the cremini and shiitake mushrooms and toss until mixture is combined.
4. Transfer the contents of the skillet to a 5 to 7-quart slow cooker.
5. Add in the porcini mushrooms, soy sauce, broth, and bacon.
6. Cover and cook on HIGH for 3 hours or on LOW for 5-6 hours.
7. At the end of the cooking time, add the cream and stir to combine.
8. Serve the soup garnished with the chives.
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