Chunky Mushroom Soup - Crock-Pot
Recipe: #12282
March 18, 2014
Categories: Mushrooms, Japanese, Birthday, Fathers Day, Mothers Day, Potluck, Romantic Dinner, Valentine's Day, Slow Cooker, Gluten-Free, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Wine, Crockpot Soup, more
"I have been making this recipe for quite a while now. It is very easy to put together and delicious. It is from a Crock-Pot cookbook I received as a gift. For gluten free just make sure you are using gluten free broth."
Original is 5 servings
Ingredients
Nutritional
- Serving Size: 1 (660.9 g)
- Calories 296.1
- Total Fat - 14.9 g
- Saturated Fat - 2.2 g
- Cholesterol - 0 mg
- Sodium - 1234.2 mg
- Total Carbohydrate - 36.2 g
- Dietary Fiber - 7.7 g
- Sugars - 9.1 g
- Protein - 8.9 g
- Calcium - 64.9 mg
- Iron - 2.9 mg
- Vitamin C - 26.6 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
In large skillet on medium, heat oil and fry onions, garlic and carrots until softened, about 5 minutes.
Step 2
Stir in mushrooms, thyme, paprika and pepper; cook stirring often until no liquid remains, about 10 minutes.
Step 3
Scrape into slow cooker.
Step 4
Add 1 cup broth to skillet and bring to a boil, scraping up remaining bits.
Step 5
Scrape into slow cooker along with remaining broth and potato. Stir to combine.
Step 6
Cover and cook on low until vegetables are tender and liquid is slightly thickened, about 6 hours.
Step 7
Stir in cooking wine.
Tips
- Crock-Pot
0 Reviews
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