Slow cooker creamy mushroom soup.
This is one of the best slow cooker soup for this cold season. Mushroom the main ingredients of this soup have cancer-fighting property.
You should take advantage of all the available health benefits of mushrooms, and make this soup.
You can substitute the wine with chicken or vegetable broth if you want, but no worries, the alcohol will cook out of your final soup.
Ingredients for slow cooker soup.
2 tbsp clarified butter or ghee
2 lb white bottom mushrooms, cleaned and sliced
1 large sweet onion, diced
4 cloves fresh garlic, minced
1tbsp fresh thyme, chopped
1 tsp dried Italian herbs
1 tbsp fresh rosemary, chopped
1/2 cup white wine
1/2 tsp pepper
1/2 tsp sea salt
1/4 tsp pepper flakes
1 cup unsweetened coconut milk, almond or cashew milk.
1/4 cup arrowroot powder, gluten-free flour or corn starch
3 cups low-sodium chicken broth or vegetable broth.
Fresh thyme and parsley, chopped.
Melt your butter in a large skillet over medium-high heat. Add mushrooms, onion and garlic, saute for 4-5 minutes, stirring frequently.
Stir in the herbs and seasonings, add the wine, allow it to simmer over medium heat for about 2-3 minutes.
Meanwhile, in a small bowl, whisk your coconut milk and arrow powder or gluten-free flour together very well, until there are no lumps.
Transfer the mushrooms to the slow cooker, together with the broth and your coconut milk mixture.
Season with a pinch of sea salt and pepper and stir well to combine.
Cover and cook on high for 2 to 2 1/2 hours or low for 3 to 4 hours.
Once your soup is ready, add half of it to a high-speed blender and blend until smooth and creamy.
Return the creamy soup to the slow cooker and stir with the remaining.
Garnish with freshly chopped parsley and serve while hot.