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Slow Cooker Creamy Mushroom Soup🥣
Where are my mushroom lovers at?!
The older I get – the more I LOVE mushrooms…anyone else?
This is a VERY GOOD thing because mushrooms are nutritionally loaded with benefits.
This soup is creamy and ultra flavorful! Serve alongside a beautiful winter salad on a cold night in December.
➡️Did you know:
Mushrooms have cancer-fighting properties.
Mushrooms are immunity-boosters, they can help lower cholesterol, they’re high in B and D vitamins, and can help relieve inflammation.
They’re low in calories, are great sources of fiber and protein.
To take advantage of all the available health benefits of mushrooms, you really should cook your mushrooms.
➡️Rachel’s Tips:
If you do not have wine on hand, you may substitute wine for more chicken, or vegetable broth.
The wine really adds rich flavor.
All of the alcohol will cook out of your final soup, so no worries there.
Do not use “cooking wine” as most of those have an astringent taste much like rubbing alcohol…LOL.
For best results, use a decent to nicer bottle of wine that one would actually drink, because this will produce the very best flavor.
Makes about 6 servings
Ingredients:
- 2 Tbsps clarified butter or ghee
- 2 lbs white button mushrooms, cleaned and sliced
- 1 large sweet onion, diced
- 4 cloves fresh garlic, minced
- 1 Tbsp fresh thyme, chopped
- 1 Tbsp fresh rosemary, chopped
- 1 tsp dried Italian herbs
- 1/4 tsp red pepper flakes
- 1/2 cup white wine
- 1/2 tsp sea salt
- 1/2 tsp pepper
- 1 cup unsweetened coconut milk, almond milk, or cashew milk
- 1/4 cup arrowroot powder, gluten free flour, or cornstarch
- 3 cups low-sodium chicken broth or vegetable broth
Garnish:
- Fresh thyme and parsley, chopped
Instructions:
Melt your butter in a large skillet over medium-high heat. Add in mushrooms, onion and garlic; Sauté for 4-5 minutes, stirring frequently.
Stir in all the herbs and seasonings, then 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 arrowroot powder or gf flour together really well, until there are no lumps.
Transfer the mushrooms to the slow cooker, together with the broth and your coconut milk mixture. Season with 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 in with the other remaining half.
Garnish with freshly chopped parsley and serve while hot.
❤Rachel
Ingredients
- 2 Tbsps clarified butter or ghee
- 2 lbs white button mushrooms, cleaned and sliced
- 1 large sweet onion, diced
- 4 cloves fresh garlic, minced
- 1 Tbsp fresh thyme, chopped
- 1 Tbsp fresh rosemary, chopped
- 1 tsp dried Italian herbs
- 1/4 tsp red pepper flakes
- 1/2 cup white wine
- 1/2 tsp sea salt
- 1/2 tsp pepper
- 1 cup unsweetened coconut milk, almond milk, or cashew milk
- 1/4 cup arrowroot powder, gluten free flour, or cornstarch
- 3 cups low-sodium chicken broth or vegetable broth
Garnish:
- Fresh thyme and parsley, chopped
Instructions
- Melt your butter in a large skillet over medium-high heat. Add in mushrooms, onion and garlic; Sauté for 4-5 minutes, stirring frequently.
- Stir in all the herbs and seasonings, then 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 arrowroot powder or gf flour together really well, until there are no lumps.
- Transfer the mushrooms to the slow cooker, together with the broth and your coconut milk mixture. Season with 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 in with the other remaining half.
- Garnish with freshly chopped parsley and serve while hot.
© 2024 © Copyright CleanFoodCrush ® LLC 2014-2024 - Rachel Maser - CleanFoodCrush.com
Ingredients
- 2 Tbsps clarified butter or ghee
- 2 lbs white button mushrooms, cleaned and sliced
- 1 large sweet onion, diced
- 4 cloves fresh garlic, minced
- 1 Tbsp fresh thyme, chopped
- 1 Tbsp fresh rosemary, chopped
- 1 tsp dried Italian herbs
- 1/4 tsp red pepper flakes
- 1/2 cup white wine
- 1/2 tsp sea salt
- 1/2 tsp pepper
- 1 cup unsweetened coconut milk, almond milk, or cashew milk
- 1/4 cup arrowroot powder, gluten free flour, or cornstarch
- 3 cups low-sodium chicken broth or vegetable broth
Garnish:
- Fresh thyme and parsley, chopped
Instructions
- Melt your butter in a large skillet over medium-high heat. Add in mushrooms, onion and garlic; Sauté for 4-5 minutes, stirring frequently.
- Stir in all the herbs and seasonings, then 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 arrowroot powder or gf flour together really well, until there are no lumps.
- Transfer the mushrooms to the slow cooker, together with the broth and your coconut milk mixture. Season with 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 in with the other remaining half.
- Garnish with freshly chopped parsley and serve while hot.
© 2024 © Copyright CleanFoodCrush ® LLC 2014-2024 - Rachel Maser - CleanFoodCrush.com
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