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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 4 |
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A crockpot recipe Ingredients:
1/4 ounce dried porcini mushrooms |
1 leek, white part only, thinly sliced |
3 1/2 ounces pancetta or 3 1/2 ounces bacon, chopped |
7 ounces swiss brown mushrooms, chopped |
10 1/2 ounces field mushrooms, chopped |
1/2 cup madeira wine |
4 cups vegetable stock |
2 teaspoons marjoram, chopped |
1/3 cup creme fraiche |
Directions:
1. Soak porcini in 1 cup boiling water for 20 minutes, then add to Slow cooker.
2. Add leek, pancetta, mushrooms, madeira, stock and half the marjoram.
3. Cook on high 2 hours.
4. Using a hand helb blender, puree soup.
5. Stir in cream and cook another 5 minutes, then add remaining marjoram.
6. Serve with crusty bread.
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