Slow-Cooker Mushroom Soup with Sherry

I love to cook! I took cake decorating in 7th grade and have a degree in restaurant management. My husband and I opened and owned a bakery for 9 years. We live at 5000 ft so I can adjust most recipes for high altitude. Succumbed to the instant pot craze after loving my stovetop pressure cooker & am a convert. Love to ski, bike, garden & cook.

4 cups boiling water

2 cups dried porcini mushrooms (about 1 ½ 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

1 ½ tablespoons chopped fresh thyme

⅓ cup heavy cream

Directions at eatingwell.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer