Slow cooked mushroom soup
This slow-cooked mushroom soup features rich, earthy flavours from sautéed mushrooms and onions, combined with creamy sour cream and chicken gravy. Perfect for cold days, it’s cooked slowly to enhance depth and warmth.
Cook time 375 min
Prep time 5 min
Ingredients:
2 tbsp butter1/3 cup mushrooms
6 cups chicken gravy
1 onion
2 cups light sour cream
2 cups milk (1% fat)
1/3 cup all-purpose white wheat flour
2 tbsp fresh parsley
salt & pepper to taste
Slow cooked mushroom soup is a hearty and comforting dish that's perfect for chilly days. This recipe combines the rich, earthy flavors of mushrooms with creamy sour cream and milk, and is slow-cooked to perfection to develop deep, savory flavors. Whether you're looking for a cozy meal for your family or an impressive starter for a dinner party, this soup is sure to satisfy.
Instructions:
- Wash and slice the mushrooms.
- Finely chop the onion.
- Chop the fresh parsley.
- In a large skillet over medium heat, melt the butter.
- Add the chopped onion and sauté until it becomes translucent, about 5-7 minutes.
- Add the sliced mushrooms and cook for another 5 minutes until they are tender.
- In a large slow cooker, pour in the chicken gravy.
- Add the sautéed onions and mushrooms to the gravy.
- Stir in the flour gradually, ensuring there are no lumps.
- Add the light sour cream and milk to the slow cooker.
- Stir well until all ingredients are thoroughly combined.
- Season with salt and pepper to taste.
- Set your slow cooker to low heat.
- Cover and cook for 6-8 hours, stirring occasionally if possible (to ensure even cooking and prevent sticking).
- Before serving, add the chopped fresh parsley and stir it into the soup.
- Taste and adjust the seasoning if necessary.
- Serve hot, garnished with additional parsley if desired.
There you have it - a delicious and hearty slow cooked mushroom soup that’s both comforting and satisfying. This recipe is easy to prepare and perfect for any occasion. Enjoy it with a side of crusty bread or a fresh salad for a complete meal. Don't forget to garnish with fresh parsley before serving for an added touch of flavor and visual appeal.
Slow cooked mushroom soup FAQ:
Cook the soup on low heat for 6-8 hours. Stir occasionally if possible to ensure even cooking.
The soup is done when all ingredients are heated through and the flavors have melded. The mushrooms should be tender and the soup should be creamy.
Yes, you can store leftover soup in an airtight container in the refrigerator for up to 3-4 days. Reheat on the stove or microwave before serving.
You can substitute light sour cream with Greek yogurt for a similar tangy flavor, or use regular sour cream if you prefer a richer taste.
Yes, fresh mushrooms are ideal for this recipe. Just wash and slice them as directed. Canned mushrooms can also be used but may alter the texture and flavor.
Tips:
- Use a variety of mushrooms for added depth of flavor. Cremini, shiitake, and portobello work well together.
- For a thicker soup, increase the amount of flour slightly or use heavy cream instead of milk.
- Sauté the onions and mushrooms in the butter before adding them to the slow cooker to enhance their flavors.
- If you prefer a smoother texture, use an immersion blender to blend the soup to your desired consistency before adding the sour cream and milk.
- Season the soup gradually and taste as you go to ensure it's seasoned to your preference.
- Garnish with a sprinkle of fresh parsley or a drizzle of truffle oil for an extra touch of elegance.
Nutrition per serving
12 ServingsCalories 160kcal
Protein 4.16g
Carbohydrates 14g
Fiber 0.55g
Sugar 3.30g
Fat 9g
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