Slow-Cooker Mushroom Soup with Sherry Recipe

Name: Slow-Cooker Mushroom Soup with Sherry Recipe
Ingredients: 4 cups boiling water; 2 cups dried porcini mushrooms (about 1½ ounces); 1 tablespoon cornstarch; 1 tablespoon lower-sodium soy sauce; ⅝ teaspoon kosher salt; ½ teaspoon black pepper; 2 tablespoons olive oil; 2 cups sliced shallots (about 8 ounces); 1 garlic clove, minced (about 1 teaspoon); 1 cup dry sherry; 3 pounds assorted fresh mushrooms (such as cremini, portobello, shiitake, and button), sliced; 1½ tablespoons chopped fresh thyme; ⅓ cup heavy cream

"Treat dinner guests to this premeal soup loaded with earthy, umami flavor from the mushrooms and soy sauce. Puréeing only some of the slow-cooker mushroom soup gives the dish complex texture and eye appeal. Garnish with additional black pepper and chopped fresh thyme, if desired...."

INGREDIENTS

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4 cups boiling water

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2 cups dried porcini mushrooms (about 1½ ounces)

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1 tablespoon cornstarch

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1 tablespoon lower-sodium soy sauce

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⅝ teaspoon kosher salt

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½ teaspoon black pepper

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2 tablespoons olive oil

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2 cups sliced shallots (about 8 ounces)

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1 garlic clove, minced (about 1 teaspoon)

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1 cup dry sherry

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3 pounds assorted fresh mushrooms (such as cremini, portobello, shiitake, and button), sliced

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1½ tablespoons chopped fresh thyme

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⅓ cup heavy cream

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