Simple Mushroom Soup
Slow cooker and stove top directions are available for this simple mushroom soup recipe! Warm up on a cold chilly day.
Ingredients
- 1 large white onion diced
- 1 package white button mushrooms (10 oz sliced)
- 10 stalks fresh thyme, leaves removed
- 1 tsp of vegetable base
- 1 tbsp cornstarch
- 2 cups water
- 1 cup heavy cream
- 1 dried bay leaf
- 1/2 tsp. salt
- Pinch of ground pepper
Instructions
- Start by washing and de-stemming the mushrooms. Save the stems for later. You'll be using them!
- Safely cut the mushroom caps and saute them for about 3-5 mins or until tender. You'll start to smell them once they are close to done.
- While the caps are sauteing, dice up the onion and stems together in a bowl.
- Once the caps are finished cooking, add them to your slow cooker. Add the stems and onions as well and give a little stir.
- Start to prepare the fresh thyme and rosemary. Cut up the rosemary leaves, so they are the same size as the thyme leaf. (That smell, though! Heavenly!)
- Add the rosemary and thyme mix to the slow cooker and place the lid on. (You're almost there...!)
- Now it's time to mix the vegetable base and water together in a bowl. (This is a simple step that the kiddos can help with!) Once done, add to the slow cooker.
- Next, add in the cornstarch, salt, pepper, bay leaf, and heavy cream and stir everything all together. (another job for the kids!)
- Once stirred, seal the lid.
- Turn your slow cooker to high and cook for 4 hours.
- Once it's done, give it a quick stir, a sniff (and a tiny taste test - a benefit of being the cook!) and serve!