PORTOBELLO MUSHROOM SOUP (SLOW COOKER)

Portobello Mushroom Soup (Slow Cooker) image

Provided by Hey Jude

Time 4h40m

Yield 4 serving(s)

Number Of Ingredients 13

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2 tablespoons extra virgin olive oil
1 lb baby portabella mushrooms, coarsely chopped
1 medium onion, chopped
1 garlic clove, minced
2 (14 ounce) cans beef broth
1/4 cup dry sherry
1 tablespoon tomato paste
1 tablespoon fresh thyme, chopped
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon white pepper
1 (12 ounce) can evaporated milk
2 tablespoons all-purpose flour

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.

Nutrition Facts : Calories 258.6, Fat 14.1, SaturatedFat 5.2, Cholesterol 24.7, Sodium 1204.9, Carbohydrate 21, Fiber 2.4, Sugar 5, Protein 11.4