Ingredients
- 1/4 ounce dried porcini mushrooms
- 1 leek, white part only, thinly sliced
- 3 1/2 ounces pancetta, chopped or 3 1/2 ounces bacon, chopped
- 7 ounces swiss brown mushrooms, chopped
- 10 1/2 ounces field mushrooms, chopped
- 1/2 cup madeira wine
- 4 cups vegetable stock
- 2 teaspoons marjoram, chopped
- 1/3 cup creme fraiche
How to Make
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Step 1: Soak porcini in 1 cup boiling water for 20 minutes, then add to Slow cooker.
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Step 2: Add leek, pancetta, mushrooms, madeira, stock and half the marjoram.
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Step 3: Cook on high 2 hours.
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Step 4: Using a hand helb blender, puree soup.
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Step 5: Stir in cream and cook another 5 minutes, then add remaining marjoram.
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Step 6: Serve with crusty bread.
We hope you enjoy this recipe!
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