No current photos.
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (111g) Recipe makes 4 servings The following items or measurements are not included below: 1/2 cup dried porcini mushrooms vegetable stock |
||
| Calories 148 | ||
| Calories from Fat 122 | (82%) | |
| Amount Per Serving | %DV | |
| Total Fat 13.6g | 20% | |
| Saturated Fat 8.5g | 42% | |
| Monounsaturated Fat 3.7g | ||
| Polyunsaturated Fat 0.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 41mg | 13% | |
| Sodium 60mg | 2% | |
| Potassium 211mg | 6% | |
| Total Carbohydrate 5.5g | 1% | |
| Dietary Fiber 0.8g | 3% | |
| Sugars 1.8g | ||
| Protein 2.5g | 5% | |
people who like this recipe also like:
By: 1Steve
Crock Pot Curried Lentil-Leek Soup
By: Tish
By: SilentCricket
By: spatchcock
By: Mille® ™
Creamy Mushroom Soup
By: Sue L
Feb 1, 2004
A delicious soup for the crockpot made with two kinds of mushrooms. Very tasty!
SERVES 4
Ingredients
- 1/2 cup dried porcini mushrooms
- 2 tablespoons butter
- 1 onion, finely chopped
- 2 cups thinly sliced mushrooms
- 3 cups vegetable stock
- salt (to taste)
- black pepper (to taste)
- 2/3 cup light cream
- 2 tablespoons chopped parsley
Directions
1
Soak dried porcinis in 1/2 cup boiling water for 20-30 minutes.2
Drain porcinis and reserve soaking liquid.3
Chop mushrooms finely and set aside until needed.4
Cook onion in butter until tender, about 3 minutes.5
Add the sliced mushrooms and porcinis and cook for about 5 minutes.6
Add the stock, the reserved porcini liquid, and season to taste with salt and pepper.7
Bring mixture to a boil, then transfer to the crockpot.8
Cover, and cook on low for 5 hours.9
Cool soup slightly and puree in blender or food processor or use a hand-held blender.10
Add the cream, cover again, and cook for an additional 30 minutes, or until hot.11
Garnish with chopped parsley before serving.
Questions about this recipe?
Spot an error in this recipe?
More recipes like this one:
Roasted Tofu With Mushrooms, Soy & Ginger on Baby Spinach
Italian Inspired Microwave Rice
Browse similar recipes by category
- Course > Soups > Bisques/Cream
- Main Ingredient > Vegetables > Mushrooms
- Cuisine > North American > United States
- Preparation > Time to Make
- Preparation > Equipment > Crock-Pot
- Preparation > Equipment > Small Appliance > Food Processor/Blender
- Dietary > Vegetarian
Featured Reviews for This Recipe
From: Tebo
On Dec 12, 2004
Sorry but this just did not do it for me. I found it too watery. I think it needs a hardy chicken stock and a full bodied cream. I would use more porcine or other mushrooms other than button. With a bit of tweeking this will work for me.
From: Roosie
On Nov 22, 2004
Yum! This is a great soup with an intense mushroom flavor. My only problem? It doesn't make enough!! Followed the recipe excepting using chicken stock rather than vegetable. I also didn't have any light cream, so I used some heavy cream and some 2% milk... it was definitely plenty creamy! I don't have a crockpot, so I just simmered this on my stove for about 3 hours. Really lovely flavor- I couldn't resist adding a generous pinch of thyme, though. The mushroom flavor was still the star in this! We had for dinner with Harvest Bread #84786 and it was a great meal. I think that this is dinner-party worthy. BF and I ate the whole lot and are still licking our lips for more. Thanks for another winner, Sue!
From: Missy Wombat
On May 20, 2004
This soup was a big hit in our house. I doubled the recipe and two adults and a toddler ate the whole lot for dinner.
Sister Sites: Food Network | HGTV | HGTVPro | DIY | Fine Living | Great American Country | FrontDoor.com Real Estate | Ecologue
Comparison Shop for Kitchen Appliances & Utensils at Shopzilla & BizRate
UpMyStreet and uSwitch.com provide UK comparison services for Energy, Home Phone, Broadband, Credit Cards, Loans, Mobile Phones and Car Insurance
© 2008 Scripps Networks, Inc. All rights reserved