21 November, 2010

Roasted Mushroom Soup with Sourdough Croutons | Slow-Cooker Quick Fixes

Roasted Mushroom Soup with Sourdough Croutons ingredients
Makes 6 to 8 servings
4 (4-oz) pkgs sliced fresh gourmet mushroom blend
2 (8-oz) pkgs sliced fresh mushrooms
4 Tbsp olive oil (divided use)
1 tsp kosher salt
1/2 tsp freshly ground pepper
2 (8-oz) containers refrigerated prechopped celery, onion and bell pepper mix
1 Tbsp jarred minced garlic
1 cup dry white wine
2 cups vegetable broth
1/2 tsp ground sage
1/4 tsp ground nutmeg
1 cup heavy cream (Half & half will work; soup will not be as thick.)
1/4 cup all-purpose flour
4 (1-inch-thick) sourdough bread slices, cut into 1-inch cubes

Chopped fresh chives

Active Time: 15 minutes
Total Time: 3 hours 27 minutes
Broil mushrooms
Placing oven rack 5.5-inches from heat source, preheat broiler.

Spread mushrooms in single layer on aluminum foil-lined rimmed baking sheet. Drizzle with 2 Tbsp olive oil and sprinkle with salt and pepper. Broil until browned, about twelve (12) minutes.

Sauté and heat aromatics on stovetop
Heat 1 Tbsp oil in skillet over Medium-High heat. Add celery mixture and garlic; sauté for three (3) minutes.

Stir in wine and cook until reduced by half, about five (5) minutes.

Simmer soup in slow-cooker for three hours
In 5-quart slow cooker, combine mushrooms and juices, onion mixture, broth, sage and rosemary. Cover and cook on High for three (3) hours.

Thicken soup with dairy and slurry
Stir cream into soup. Be careful that the soup is hot but does not boil.

Stir together flour and 1/4 cup water until smooth; stir into soup. Cover and cook until thickened, about fifteen (15) minutes more.

Prepare croutons during last thirty minutes
Preheat oven to 350ºF. Toss bread cubes with remaining 1 Tbsp olive oil; place on a baking sheet and bake in the preheated oven for ten (10) minutes.

Garnish, as desired and serve warm.

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