Thursday, November 5, 2009
Crock-Pot Mushroom Soup with Creamy Goat Cheese - Foodie Friday
From the kitchen of One Perfect Bite...While sorting through old recipes I came across this one for a wonderfully easy crock-pot mushroom soup. It's not in my regular rotation because it makes more soup than than the two of us can eat in several seatings. Third times a charm for lots of things, but soup gets tired with too much repetition. While this freezes well, there is always a mortal combat for space in my freezer. Soup never seems to win. I do, however, make this whenever we have a gang in the house. It's wonderful to serve with fresh crusty bread following a game or after a day on foot or ski trails. I know that many of you really like to use the crock-pot. This recipe is for you.
Crock-Pot Mushroom Soup with Creamy Goat Cheese...from the kitchen of One Perfect Bite
1 package (1/2-ounce) dried porcini mushrooms
1 cup boiling water
2 tablespoons butter, divided
2 pounds fresh crimini mushrooms, sliced
2 cups onion, finely chopped
4 large cloves garlic, minced
2 sprigs fresh thyme or 1/2 teaspoon dried thyme leaves
1 teaspoon salt
1/2 teaspoon coarse cracked peppercorns
1 bay leaf
1 cup dry red or white wine
1 can condensed beef consommé, undiluted
3 cans condensed beef broth, undiluted
2 tablespoons balsamic vinegar
Crumbled soft goat cheese
Finely chopped fresh parsley or chives or fresh thyme leaves
1) Soak porcini mushrooms in boiling water for 30 minutes. Drain through a fine sieve, reserving liquid. Pat mushrooms dry with a paper towel and chop finely. Set aside.
2) Heat 1 tablespoon of butter in a nonstick skillet over medium heat. Add fresh mushrooms and cook, stirring, until they lose their liquid. Transfer to slow cooker stoneware.
3) Melt remaining butter in the same pan. Add onions and cook, stirring, until softened. Add reserved porcini mushrooms, garlic, thyme, salt and cracked peppercorns and cook, stirring, for 1 minute. Transfer to slow cooker stoneware. Add bay leaf, wine, canned broths and reserved mushroom soaking liquid and stir to combine.
4) Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours. Discard bay leaf. Stir in balsamic vinegar, if using.
5) When ready to serve, ladle soup into individual bowls. Drizzle with cream, sprinkle with goat cheese and garnish with fresh herbs, as desired. Yield: 8 to 10 servings.
Recipe courtesy of Joyce Findleyson.
This post is being linked to:
Crock-Pot Wednesday an event sponsored by Deb at Dining with Debbie.
Designs By Gollum - Foodie Friday