Best Portabella Mushroom Soup Slow Cooker Recipes

DELMONICO'S PUREE OF PORTABELLA MUSHROOM SOUP

Steps:

• In a large saucepan over medium heat, melt together the olive oil and butter, then add the onion, celery, and leeks, and sauté until translucent, about 5 minutes.
• Add the cleaned and trimmed sliced portabellos, garlic, and thyme and cook an additional 5 minutes, stirring often.
• Add the sherry and sauté until the liquid is reduced to about 1 tablespoon, about 5 to 7 minutes.
• Add the stock and increase temperature to bring to a boil, then reduce heat and simmer for 15 minutes; season to taste with salt and freshly ground pepper.
• Puree batches of soup in a well-covered blender, processing until smooth and all the soup has been made creamy.
• Return soup to saucepan and make sure it's all heated through.
• Garnish servings with Parmesan cheese, and enjoy!
• Source: LA Times, Jan 26, 2005.

PORTABELLA MUSHROOM SOUP

Steps:

• Saute the leeks and onions in butter in a large pot over medium heat, stirring constantly, until tender; about 2-3 minutes.
• Lower heat, add the mushrooms, and cook about 10 minutes longer, covered, stirring occasionally.
• Raise heat to medium, stir in the flour, and cook for 2-3 minutes, then add the thyme, bay leaf, broth, salt, sugar, and pepper.
• Simmer, partially covered, for about 10 minutes.
• Cool the soup slightly; discard the bay leaf; then puree the soup in batches in a blender or food processor.
• Return the pureed soup to the pan and add the cream.
• Cook over low heat until just heated through, but do not boil.
• Adjust seasonings if necessary, and serve garnished with parsley.

ULTRA LIGHT PORTABELLA MUSHROOM SOUP

Steps:

• Heat 4 tablespoons of butter in a pan on medium heat. Saute onions until softened, about 8 minutes, stirring occasionally. Add garlic and thyme, and cook for an additional 2 minutes while constantly stirring.
• Stir in chopped mushrooms and any fragments from the sliced mushrooms. Stir in thoroughly to coat with the contents of the pan. Stir occasionally for 20 minutes, allowing some moisture to evaporate from the mushrooms.
• Add stock to the pan and lower heat to medium-low. Cook for half an hour uncovered.
• Pour contents of the pan into a blender and puree until is achieves desired consistency. Return to the pan. Season with salt and pepper, adjusting to taste.

SLOW COOKER BEEF ROAST WITH PORTABELLA MUSHROOMS

Steps:

• Mash garlic to a paste and rub evenly over entire roast.
• Place roast in a slow cooker, fat side up.
• Pour the rest of above ingredients in a bowl and blend well.
• Pour above mixture over roast.
• Cover and cook on low 7-10 Hours.
• If meat is not too lean it will add moisture to soup mixture as it cooks. When roast is finished, remove from slow cooker and pour the juices into a seperate container or measuring cup. Let the fat rise to top. Drain off fat and pour juices into a saucepan. For thicker "Gravy", simply Pour juices into large saucepan, mix 2-3 tablespoons of flour(Depending on how much liquid you have to work with) with 2-3 tablespoons of cold water until it has no lumps. Pour flour mixture into meat juices in saucepan and bring to a boil, (whisking constantly) reduce heat and whisk continuously until mixture thickens. About 1 minute. Remove from heat and serve as a gravy or transfer meat to a serving platter, slice meat thin and pour over beef before serving.

PORTOBELLO MUSHROOM SOUP (SLOW COOKER)

Steps:

• Heat olive oil in a large skillet over medium-high heat; add mushrooms, onion and garlic. Saute 3 to 5 minutes or till vegetables are tender.
• Transfer vegetable mixture to a 6-quart slow cooker and add broth and next 6 ingredients (sherry through white pepper).
• Cover and cook on LOW for 4 hours.
• Whisk together evaporated milk and flour; stir into soup.
• Cover and cook on LOW for 30 more minutes.