Wild Mushroom and Chile Soup (Crock Pot) |
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Prep Time: 20 Minutes Cook Time: 280 Minutes |
Ready In: 300 Minutes Servings: 4 |
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from The slow cooker cookbook. Ingredients:
1 tablespoon dried porcini mushrooms |
2 tablespoons olive oil |
1 -2 red jalapeno chile, seeded and chopped |
2 -3 garlic cloves, minced |
4 shallots, peeled and chopped fine |
8 ounces potatoes, peeled and diced |
8 ounces wild mushrooms (such as chanterelles or oysters, wiped clean) |
1 1/2 cups button mushrooms, wiped clean |
1 tablespoon flour |
2 1/2 cups vegetable stock or 2 1/2 cups chicken stock |
salt and pepper |
2/3 cup sour cream |
flat leaf parsley (to garnish) |
Directions:
1. Soak the dried porcini mushrooms in hot (not boiling) water for a least 20 minutes. Drain, reserving the water.
2. Preheat the slow cooker on high.
3. In a large skillet, saute the chiles, garlic, shallots and potatoes for 5 minutes in the olive oil.
4. Cut any large wild or button mushrooms into small pieces and add to the pan with the drained porcini mushrooms. Saute for about 2 minutes.
5. Sprinkle in the flour and cook and stir for 2 more minutes. Add the broth, gradually, and stir.
6. Strain the reserved soaking liquid and add this to the pan as well.
7. Salt and pepper to taste. Bring to a boil and then place in the preheated slow cooker.
8. Reduce the heat to low, cover and cook for 4-5 hours.
9. Before serving: cool slightly and blend with an immersion blender. Stir in the sour cream and taste for seasoning.
10. Reheat if necessary.
11. Ladle into bowls and garnish with chopped flat leaf parsley.
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