Best Coconut Cream Mushroom Soup In Da Crock Pot Recipes

Coconut Cream Mushroom Soup in Da' Crock Pot image

Provided by Chef Mommie

Categories Coconut

Time 8h40m

Yield 6-8 serving(s)

Number Of Ingredients 11

1 cup boiling water
1 1/2 lbs fresh mushrooms, trimmed and sliced (mixed -your choice of varieties)
2 onions, finely chopped
4 garlic cloves, minced
1/2 teaspoon dried thyme leaves or 2 sprigs fresh thyme
1 teaspoon sea salt
1/2 teaspoon black peppercorns (cracked)
1 bay leaf
4 cups vegetable broth or 4 cups beef broth
1 cup coconut milk (homemade -see my recipe)
4 tablespoons virgin coconut oil

Steps:

In a heatproof bowl, soak 1/2 of the mushrooms in boiling water for 30 minutes.
Drain through a fine sieve, reserving liquid.
Pat mushrooms dry with paper towel and chop finely and SET ASIDE for step #8.
In a skillet heat 1 tbsp Virgin Coconut Oil over medium heat.
Add fresh mushrooms, cook (stirring until they lose their liquid)and transfer to crock pot.
In same pan, melt remaining 3 tablespoons Virgin Coconut Oil.
Add onions and cook, stirring until softened.
Add reserved mushrooms, garlic, thyme, salt and peppercorns and cook, stirring, for 1 minute and transfer to slow crock pot.
Add bay leaf, broth, coconut milk and reserved mushroom soaking liquid and stir to combine.
Cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours.
Discard bay leaf.

Nutrition Facts : Calories 271, Fat 19.5, SaturatedFat 15.9, Cholesterol 1.6, Sodium 960, Carbohydrate 21, Fiber 3.1, Sugar 8.6, Protein 7.3

Crock Pot Cream of Mushroom Soup image

Provided by Olha7397

Categories Vegetable

Time 4h15m

Yield 8 serving(s)

Number Of Ingredients 12

1/2 cup butter or 1/2 cup margarine
4 cups thinly sliced mushrooms (I added 6 cups)
1/2 cup finely chopped onion
1/2 cup flour
1 1/2 teaspoons salt
1/2 teaspoon pepper
1/4 teaspoon nutmeg
4 cups water
2 cups light cream or 2 cups half-and-half
2 cups sour cream
1 (10 1/4 ounce) can chicken broth
1/2 cup chopped parsley

Steps:

Melt butter or margarine in large skillet over medium heat; add mushrooms and onion and saute until tender, about 5 to 7 minutes.
Sprinkle flour, salt, pepper and nutmeg over vegetables; stir to blend well.
Place in 5 quart slow cooker.
Using wire whisk, beat in water, cream or half and half, sour cream and chicken broth.
Cook covered, on LOW for 4 hours.
Turn setting to high; cook 1 hour longer, stirring occasionally.
Stir in parsley and Serve.

Nutrition Facts : Calories 378.2, Fat 34.9, SaturatedFat 21.2, Cholesterol 100, Sodium 734.9, Carbohydrate 12.4, Fiber 0.9, Sugar 3.4, Protein 5.8

Crock Pot Cream of Mushroom Soup image

Provided by Kanzeda

Categories Onions

Time 6h5m

Yield 4 serving(s)

Number Of Ingredients 8

3 (4 ounce) cans sliced mushrooms, drained
1 tablespoon margarine
3 cups chicken broth
2 tablespoons onions, chopped
salt and pepper, to taste
2 tablespoons all-purpose flour
1 cup sour cream
1 cup half-and-half cream or 1 cup milk

Steps:

In skillet, saute sliced mushrooms in butter; place in Crock Pot.
Add chicken broth, onion, salt, and pepper; stir well.
Cover and cook on low setting for 6 to 10 hours (on high setting for 2 1/2 to 3 hours).
About 30 minutes before serving, turn to high setting.
Mix flour and sour cream; add to Crock Pot with half and half cream.
Cook until slightly thickened.

Nutrition Facts : Calories 290.3, Fat 23.2, SaturatedFat 12.7, Cholesterol 47.7, Sodium 665.4, Carbohydrate 11.9, Fiber 1, Sugar 2.3, Protein 10.3