Soup'r Sundays

On Sundays we make soup.

That is what we decided when Fall descended upon us a few weeks ago. Today I am making one of go-to slow cooker recipes. I love this soup. Not only is it super easy, relatively healthy and soul warming, but it also looks gourmet. Mmmmmm... just thinking about it is making my mouth water.

(I'm doubling the recipe for the first time in hopes of freezing some of it. Should go fine! I'll let you know if it doesn't.)

The gourmet-ness of it comes from the mushrooms that are used: portabello and shiitake. Also, it is mostly broth-based. You add just enough whipping cream at the end to fool your eyes and pallet to think it is full-on creamy goodness. So, without further ado, I present to you:

Slow Cooker Cream of Mushroom Soup


Ingredients:
1 tablespoon butter
2 stalks celery, thinly sliced
1 white onion, chopped
2 portobello mushrooms, stemmed and sliced
1/4 pound shiitake mushrooms
1 teaspoon garlic, minced
3 cups vegetable broth
3/4 cup frozen corn
3/4 cup wild rice (I use brown rice because we always have it in the house)
coarse coarse salt and freshly ground pepper, to taste
1 cup whipping cream
1/4 cup slivered almonds, toasted (optional)


[1] In a medium saucepan, melt butter over medium heat. Add celery and onion and cook until almost tender, 4 minutes. Add mushrooms and garlic and cook for 2 minutes.

[2] in a slow cooker, combine mushroom mixture with broth, corn, rice, salt and pepper.

[3] Cover and cook on low until rice is tender, 6 hours.

[4] Just before serving, stir in cream. Garnish with toasted almond slivers.


I acquired this recipe while I was a subscriber to Relish, a superawesome meal planning service. Check it out!