Portabella Mushroom Soup Slow Cooker |
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Prep Time: 10 Minutes Cook Time: 290 Minutes |
Ready In: 300 Minutes Servings: 4 |
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Leaving some of the soup unprocessed gives an attractive appearance and makes ladeling from the pot simpler. Vegetarian, egg and gluten free. Ingredients:
1 ounce butter |
1 lb portabella mushroom |
2 garlic cloves, crushed |
1 onion, finely chopped |
3 cups hot vegetable stock |
2 teaspoons balsamic vinegar |
1/2 cup sour cream |
1/4 teaspoon black pepper |
salt, to taste after cooking |
Directions:
1. Pre heat the slow cooker on high.
2. Melt butter in the cooker then add the onion and the garlic.
3. Sweat for 40minutes with the lid on. Then add the mushrooms and stir.
4. Continue to cook for a further 10 mins.
5. Add the stock, vinegar and pepper.
6. Cook with the lid on for 4hrs on high.
7. Process 2/3 the contents of the slow cooker and add 2/3 of the sour cream.
8. Pour the soup back into the slow cooker and heat till piping hot and ready to use.
9. To serve pour into warmed bowls add a dollop of sour cream and a sprinkle of fresh parsley.
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