Saturday, August 21, 2021

Slow Cooker Mushroom Soup with a Jura Trosseau #SoupSaturdaySwappers #FrenchWinophiles

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.  

mushroom soup

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.....

mushroom soup

I came home from running some errands one day to find my brother, Dick, enjoying our pool with his grandson, Carter.  I said a quick hello and returned to the kitchen to spend 15 minutes putting this soup into the slow cooker.  Then I slipped on my suit and joined them for a dip.

We floated and swam and visited for a couple of hours as if we hadn't a care in the world.  And we didn't, or at least I didn't, because dinner was cooking away as I was relaxing and enjoying myself.  


When it was time for dinner, Frank opened a bottle of Jura Trosseau that I had purchased for our French Winophiles event this month, while I finished the soup and sliced up some Polish Potato Bread I had made that morning.  

Payal of Keep the Peas invited us to join her in exploring the wines and wine-esque beverages of the small but mighty Jura. We are getting together for Twitter chat at 11 AM ET today to discuss our findings and talk about our pairings.  We would love to have you join us. You will find us by following #Winophiles.  Here are some of the topics we will be discussing.......
Jura is a small area east of the Switzerland border at the foot of the Jura Mountains.  It is known for it's unique red wines and the Trosseau grape is indigenous to the area.  This grape is related to Chenin Blanc, Sauvignon Blanc and Savagnin.  I found it to be the color of plums with cherries on the nose.  It was  fruity and light. This wine needs food.  It was a much smoother and nicer sip when paired with food.  The Mushroom soup brought down the acidity and gave the wine a heavier feel.

soup and wine

While researching this wine and the food it would pair well with, mushrooms were a recurring suggestion.  None of the articles I read specifically called for mushroom soup but since I was hosting Soup Saturday Swappers and it fell on the same day, I decided to use this to my advantage.  Hence, the theme for this month's soup event. 

I am so glad that I chose to do this.  Not only was the soup wonderful but the pairing was very nice.  It was fun, for me, to sip this wine and think,'s okay and then sit down to dinner and sip the wine after a bite of soup and, what a difference.  This pairing took, what I felt to be, a weak, watery wine and turned it into a smooth, round, full bodied delight.

Hope to see you at chat.....

Soup, Mushrooms, Cream, Slow Cooker, Crockpot
Yield: 4 main course servings
Author: Wendy Klik
Slow Cooker Mushroom Soup

Slow Cooker Mushroom Soup

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.
Prep time: 5 MinCook time: 4 H & 15 MTotal time: 4 H & 20 M


  • 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


  1. 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.
  2. 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.
  3. 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.  
  4. Ladle into bowls and drizzle with a little of the cream and garnish with sprigs of thyme, if desired.


Adapted from a recipe found at The Kitchn

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  1. You soup looks delicious! And I poured a 2012 of that same wine last year. Delicious.

  2. What 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!

  3. Love 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.

  4. Looks like a delicious soup, and easy.

    best... mae at

  5. Jura wines work so well with mushrooms! Cheers!

  6. I'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.

  7. Delicious soup, yet simple to make, love this recipe, thank you for sharing!


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