Ingredients
Method
- Prep the Dried Porcini: Pour 2 cups of boiling water over the dried porcini mushrooms. Let them soak for 20 minutes. Drain and strain the broth through a cheesecloth-lined colander, then combine the broth with cornstarch, salt, pepper, thyme, tarragon, and 1 cup boiling water.
- Sauté the Aromatics: Heat olive oil in a medium skillet. Sauté shallots and garlic for about 4-5 minutes until softened. Deglaze with sherry, letting it cook for 30 seconds before removing from heat.
- Combine Ingredients: In your slow cooker, add the soaked porcini mushrooms, broth mixture, shallot mixture, and fresh mushrooms. Set it to High and cook for 4 hours until everything is tender.
- Blend and Finish: Blend 2 cups of the cooked soup until smooth, then return it to the slow cooker. Stir in the heavy cream and cook uncovered on High for 10 minutes to thicken slightly.
- Serve: Ladle into bowls, garnish with thyme and black pepper, and enjoy!
Notes
Optional recipe notes or tips.
