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Prep Time: 10 Minutes Cook Time: 240 Minutes |
Ready In: 250 Minutes Servings: 4 |
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1001 Best Slow Cooker Recipes Ingredients:
1 1/4 lbs mushrooms, divided |
3 cups beef broth |
1 tablespoon soy sauce |
2 tablespoons cornstarch |
1/4 cup cold water |
2 tablespoons dry sherry |
1/2 teaspoon lemon juice |
salt and pepper |
Directions:
1. Slice 4 oz mushrooms and set aside. Chop the remaining mushrooms and stems.
2. Combine chopped mushrooms, stock and soy sauce in slow cooker; cover and cook on low for 4-6 hours.
3. Process soup in food processor or blender. Return to slow cooker.
4. Add sliced mushrooms; cover and cook on high for 30 minutes.
5. Stir in combined cornstarch and water. Stir in sherry and lemon juice. Season to taste with salt and pepper.
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