Slow Cooker Mushroom Soup with Sherry

This comforting and creamy slow-cooker soup is loaded with earthy, umami flavor from a mix of fresh and dried mushrooms. Garnish with additional black pepper and chopped fresh thyme, if desired.

Nutrition Information

227 Calories

27g Carbohydrates

8g Protein

382mg Potassium

4g Fiber

10g Sugar

Ingredients

3 cups boiling water, divided
2 cups dried porcini mushrooms (about 1½ ounces)
3 tablespoons cornstarch
1¾ teaspoons salt
1½ teaspoons ground pepper, plus more for garnish
1½ teaspoons dried thyme
½ teaspoon dried tarragon
2 tablespoons extra-virgin olive oil
2 cups sliced shallots (about 8 ounces)
2 tablespoons finely chopped garlic
⅔ cup dry sherry
3 pounds assorted fresh mushrooms (such as cremini, portobello, shiitake and button), sliced
1½ cups heavy cream
Fresh thyme leaves for garnish (optional)