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Tuesday, December 20

Slow-cooker wild mushroom soup

Mushrooms, wild (morels, ceps, porcini), dried
½ cup
Chicken or vegetable stock, hot
2 ½ cups
2 tablespoons
Onion, finely chopped
Garlic cloves, crushed
Mushrooms, trimmed, sliced
1 pound
Flour, all-purpose
1 tablespoon
Nutmeg, freshly ground

Thyme, dried
¼ teaspoon
Madeira or dry sherry
4 tablespoons
Black peppers, freshly ground


Crème fraîche or sour cream
4 tablespoons
Chives, fresh, chopped
  1. Strain dried mushrooms with cold running water to remove any grit, and then place in your slow-cooker.
  2. Pour half of the hot stock over the mushrooms, and cover with the lid; set to HIGH.
  3. Melt butter in large pan over medium heat.
  4. Add onions, and cook 7 minutes, until soft and golden.
  5. Add garlic and fresh mushrooms, and cook 5 minutes.
  6. Sprinkle flour over the mixture, grate some nutmeg, and add the thyme.
  7. Cook 3 minutes more, stirring continuously.
  8. Stir in Madeira or sherry and the remaining stock, and season with salt and pepper.
  9. Bring to a boil, and then transfer to the slow-cooker.
  10. Cook for 1 hour, and then switch the cooker to LOW; cook for 3 to 4 hours more, or until the mushrooms are tender.
  11. Ladle the soup into a food processor or blender, and process until smooth.
  12. Reheat the soup until hot, and then stir in half of the crème fraîche or sour cream.

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