This soup is not only comforting and delicious but it is mostly hands off. Place three different types of mushrooms into a slow cooker with some onions and spices and walk away for 4-5 hours. When you are ready to eat all it needs is a quick puree and a little bit of cream.
Soup Saturday Swappers are sharing Mushroom Soups today.......
I am hosting our Soup Saturday Swappers event this month and decided to have some fun with some Fungi. I asked everyone to join me in sharing a favorite Mushroom Soup Recipe.....
- Clear Oyster Mushroom Soup by Sneha's Recipe
- Cream of Mushrooms Soup by Culinary Adventures with Camilla
- Homemade Condensed Cream of Mushroom Soup by Palatable Pastime
- Slow Cooker Mushroom Soup by A Day in the Life on the Farm
- Sherried Cream of Mushroom Soup by Sid's Sea Palm Cooking
- Wendy at A Day in the Life on the Farm tempts us with "Slow Cooker Mushroom Soup with a Jura Trosseau."
- Camilla at Culinary Adventures with Camilla knocks it out of the park as always, this time with "Poulet Rôti + Charles Rouget 2018 Trousseau Côtes du Jura."
- Robin at Crushed Grape Chronicles tells us about "A Baby Vin Jaune 15 Generations in the Making."
- Gwendolyn over on Wine Predator....Gwendolyn Alley takes us "Exploring The Jura: Wine and Food Take 3."
- Jeff from Food Wine Click! explains "The Jura Beyond Vin Jaune."
- Jane at Always Ravenous leads us to "Discover Jura Wines Paired with a Cheese Plate."
- Pierre and Cynthia at Traveling Wine Profs encourages us to "Open that Jura now!"
- And lastly, Payal, this month’s host, at Keep the Peas has "A Day in the Life of a Jura Wine Lover."
Slow Cooker Mushroom Soup
Ingredients
- 1 1/2 lbs mushrooms, I used a mixture of Cremini and White
- 1/4 c. butter, melted
- salt and pepper, to taste
- 1/2 lg. Vidalia onion, diced
- 3 cloves garlic, minced
- 2 c. beef broth
- 2 T. dry white wine
- 5-6 dried shitake mushrooms, roughly chopped
- 2 sprigs thyme +extra for garnish
- 1/4 t. dried tarragon
- 1/2 c. heavy cream + extra for garnish
- juice of 1/4 lemon
Instructions
- Slice and quarter the Cremini and White mushrooms so that you have different sizes and textures. Place onto a baking pan, drizzle with the butter, seaon with salt and pepper and place into a preheated 375* oven. Roast for about 15 minutes, until mushrooms are tender and starting to brown.
- Transfer mushrooms and any liquids into the crock of a slow cooker. Add the onion, garlic, broth, wine, dried mushrooms, thyme and tarragon. Cover and cook on low for 4-5 hrs. until dried mushrooms are very tender.
- Remove thyme sprigs and, using an immersion blender or by transferring some of the soup to a blender, puree to desired consistency. Return to the crock, stir in the cream and lemon juice.
- Ladle into bowls and drizzle with a little of the cream and garnish with sprigs of thyme, if desired.
Notes:
Adapted from a recipe found at The Kitchn
Nutrition Facts
Calories
320.79Fat (grams)
23.50Sat. Fat (grams)
14.42Carbs (grams)
23.27Fiber (grams)
4.81Net carbs
18.46Sugar (grams)
14.72Protein (grams)
7.04Sodium (milligrams)
663.71Cholesterol (grams)
64.23
You soup looks delicious! And I poured a 2012 of that same wine last year. Delicious.
ReplyDeleteThanks Cam.
DeleteWhat an amazingly simple soup! It sounds delicious. I find it interesting that so many wines of this region are best with food, and pair with mushrooms!
ReplyDeleteYes, I noted that as well.
DeleteLove this soup! So nice when it feels like dinner is just cooking itself while waiting. We also have a mushroom soup on the regular fall winter rotation. Great idea for this wine, too.
ReplyDeleteThanks, I enjoyed reading about your otb memories today.
DeleteLooks like a delicious soup, and easy.
ReplyDeletebest... mae at maefood.blogspot.com
Thanks Mae.
DeleteJura wines work so well with mushrooms! Cheers!
ReplyDeleteThey sure do Gwendolyn.
DeleteI'm glad the soup rescued the wine! I know some Jura reds can be so acidic that they absolutely need food, sounds like yours did.
ReplyDeleteYes but with the food it was lovely Jeff.
DeleteDelicious soup, yet simple to make, love this recipe, thank you for sharing!
ReplyDelete