Slow Cooker Cream of Mixed Mushroom Soup

Author: Canadian Living

Simmering the soup with a smoked turkey leg gives it a smoky flavour. Serve topped with crisp croutons for added appeal.

  • Portion size 6 servings
  • Credits : Canadian Living New Slow Cooker Classics

Ingredients

  • 1 1/2 lb mixed mushrooms (such as cremini, shiitake and oyster), sliced
  • 2 carrots diced
  • 2 ribs celery diced
  • 1 white onion diced
  • 2 bay leaves
  • 2 teaspoons dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 6 cups water
  • 1 smoked turkey thigh (about 1-1/2 lb/675 g)
  • 2 tablespoons all-purpose flour
  • 1/3 cup whipping cream

Method

In slow cooker, combine mushrooms, carrots, celery, onion, bay leaves, thyme, salt and pepper. Stir in water. Top with turkey thigh.

Cover and cook on low until vegetables are tender, 6 to 8 hours. Discard bay leaves and turkey thigh.

Whisk flour with 2 tbsp water until smooth; whisk into slow cooker. Cook, covered, on high until soup is slightly thickened, 10 to 15 minutes.

Using immersion blender, or in stand blender in batches, purée soup until small chunks remain. Stir in cream.

Nutritional facts Per each of 6 servings: about

  • Sodium 888 mg
  • Protein 10 g
  • Calories 159.0
  • Total fat 7 g
  • Potassium 810 mg
  • Cholesterol 18 mg
  • Saturated fat 3 g
  • Total carbohydrate 17 g

%RDI

  • Iron 16.0
  • Fibre 0.0
  • Folate 20.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 5.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 48.0
  • Vitamin C 7.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Slow Cooker Cream of Mixed Mushroom Soup

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