Slow-Cooker Mushroom Soup with Sherry: A Cozy Comfort Dish
A creamy and flavorful mushroom soup made effortlessly in a slow cooker, perfect for cozy nights.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 4 servings
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 pound mushrooms, sliced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- 1/2 cup dry sherry
- 2 tablespoons olive oil
- 1 teaspoon thyme
- 1 teaspoon salt
- 1/2 teaspoon pepper
Instructions
- Heat olive oil in the slow cooker and sauté onions and garlic until soft.
- Add sliced mushrooms, thyme, salt, and pepper. Stir to combine.
- Pour in the vegetable broth and sherry. Cover and cook on low for 6 hours.
- In the last 30 minutes, stir in the heavy cream.
- Blending the soup is optional for a smoother texture.
- Serve warm, garnished with fresh herbs if desired.
Notes
- For a vegan version, substitute heavy cream with coconut cream.
- Adjust seasoning according to taste.
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg