Healthy winter soups start with nutritious ingredients. Slow-cookers are an easy way to make healthy winter soups. If you like mushrooms, this is a great recipe to add to your collection of healthy winter soups.


Slow-Cooker Mushroom Soup with Sherry

This comforting and creamy slow-cooker soup is loaded with earthy, umami flavor from the mushrooms and soy sauce. Puréeing only some of the slow-cooker mushroom soup gives the dish complex texture and eye appeal. Garnish with additional black pepper and chopped fresh thyme, if desired.

Ingredients (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


1. Pour 2 cups of the boiling water over the porcini mushrooms. Let stand 20 minutes.
2. Drain the porcini mushrooms in a colander over a bowl, reserving the mushroom broth; set the mushrooms aside.
3. Strain the mushroom broth through a cheesecloth-lined colander into a bowl; discard the solids.
4. Stir in the cornstarch, soy sauce, salt, pepper, and remaining 2 cups boiling water into the mushroom broth; set aside.
5. Heat the oil in a medium-sized nonstick skillet over medium-high.
6. Add the shallots and garlic; cook, stirring occasionally, until the shallots are soft, 4 to 5 minutes.
7. Add the sherry; bring to a boil, and cook 30 seconds. Remove from the heat.
8. Stir together the porcini mushrooms, broth mixture, shallot mixture, fresh mushrooms, and thyme in a 5-quart slow cooker. Cover and cook on HIGH until the vegetables are very tender and the flavors blend, about 4 hours.
9. Uncover and cook until slightly thickened, about 20 minutes.
10. Transfer 2 cups of the soup to a blender. Remove the center piece of the blender lid (to allow steam to escape); secure the lid on the blender.
11. Place a clean towel over the opening in the blender lid (to avoid splatters).
12. Blend until smooth, about 10 seconds.
13. Return the puréed soup to the slow cooker; gently stir in the cream.
14. Ladle the soup into bowls, and serve hot.

Nutrition Facts (per serving about 3/4 cup)

Calories 101
Protein 5g
Carbohydrates 11g
Fiber 2g
Fat 5g

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