Creamy Mushroom Soup

1. 1

   Soak dried porcinis in 1/2 cup boiling water for 20-30 minutes.

2. 2

   Drain porcinis and reserve soaking liquid.

3. 3

   Chop mushrooms finely and set aside until needed.

4. 4

   Cook onion in butter until tender, about 3 minutes.

5. 5

   Add the sliced mushrooms and porcinis and cook for about 5 minutes.

6. 6

   Add the stock, the reserved porcini liquid, and season to taste with salt and pepper.

7. 7

   Bring mixture to a boil, then transfer to the crockpot.

8. 8

   Cover, and cook on low for 5 hours.

9. 9

   Cool soup slightly and puree in blender or food processor or use a hand-held blender.

10. 10

    Add the cream, cover again, and cook for an additional 30 minutes, or until hot.

11. 11

    Garnish with chopped parsley before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.