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Slow-Cooker Mushroom Soup with Sherry

kept bynomoregrays
recipe byEating Well

Active Time : 20 minutes
Total Time : 5 hours

Makes 12 servings


4 cups boiling water
2 cups dried porcini mushrooms (about 1 1/2 ounces)
1 tablespoon cornstarch
1 tablespoon lower-sodium soy sauce
⅝ teaspoon kosher salt
½ teaspoon black pepper
2 tablespoons olive oil
2 cups sliced shallots (about 8 ounces)
1 garlic clove, minced (about 1 teaspoon)
1 cup dry sherry
3 pounds assorted fresh mushrooms (such as cremini, portobello, shiitake, and button), sliced
1 ½ tablespoons chopped fresh thyme
⅓ cup heavy cream



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