Slow Cooker Mushroom Soup
Enjoy this simple to make, warm you up mushroom soup. Love using the slow cooker. Dinner ready when everyone comes home.
Ingredients
- 1 large white onion, diced
- 1 package white button mushrooms (10 oz sliced)
- 10 stalks fresh thyme, leaves removed
- 1 tsp vegetable base such as "Better than Bouillon"or 2 vegetable bouillon cubes
- 1 tbsp corn starch
- 2 cups cold water
- 1 cup heavy cream
- 1 dried bay leaf
- 1/2 tsp salt and pepper, add more if needed when soup is finished
- fresh chopped parsley and scallions for garnish, this is optional
Instructions
-
1.Wash and de-stem the mushrooms. Save the stems for later.
2.Slice the mushroom caps and saute them for roughly 3-5 mins or until tender.
3.While the caps are sauteing, dice the stems and onion together.
4.Once the caps are done, add them to the slow cooker. Add the stems and onions as well.
5.While those are sauteing, prepare the fresh thyme and rosemary. Dice the rosemary leaves, so they are same size as the thyme leaf.
6.Add the rosemary and thyme mix to the slow cooker.
7.Mix the vegetable base and water together in a bowl and add to the slow cooker.
8.Next pour in the cornstarch, salt, pepper, bay leaf and heavy cream.
9.Stir all ingredients together and seal the lid.
10.Set slow cooker to high for 4 hours or low to 8 hours.
11.Once done, stir, remove bay leaf. Pour into bowls. Enjoy!