Slow Cooked Red Wine Mushroom Soup
And the slow cooker has made its appearance once again on the counter for the cool months, I couldn’t be happier !
If you don’t have a slow cooker follow this easy guide conversion from slow cooker to oven .
When making this soup any kind of mushrooms will do and mix them up if you have access to different types, and for those who don’t like the mushroom texture blast it with the hand blender.
I make the cream optional for you to add to the individual bowls drizzled on top but you can totally add it directly to the soup about half hour before finished.
4 cups of diced and sliced mushrooms.
1 large onion chopped finely.
3 garlic cloves minced.
3 cups veggie or chicken stock.
1/2 cup red wine.
Good pinch salt (to taste)
1/2 tsp black pepper (to taste)
1/2 cup cream (optional)
Heat olive oil in a skillet over medium high heat, add garlic,onions, and mushrooms, Sautéing until mushrooms are tender.
Add the wine and simmer until wine has reduced by half.
Pour into your slow cooker with broth, salt and pepper.
Cook on low for 4 hours.
* Serve with a side of cream to be drizzled over top.
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