Garnish with additional black pepper and chopped fresh thyme, if desired.

Porcini mushrooms are wild mushrooms foraged from forests where pine, hemlock and oak trees grow.

They have a meaty flavor similar to shiitake mushrooms but are not quite as sharp.

an image of the Slow-Cooker Mushroom Soup with Sherry

Photo:Photographer: Jake Sternquist, Food Stylist: Lauren McAnelly, Prop Stylist: Addelyn Evans

Read more about porcini mushrooms and why they add so much flavor to any meal.

First, the dried mushrooms are soaked in 2 cups of boiling water until softened.

The soaking liquid is full of flavor, so dont throw it out.

an image of the pureed mushroom mixture being added back to the soup

Photographer: Jake Sternquist, Food Stylist: Lauren McAnelly, Prop Stylist: Addelyn Evans

Its added to the base of the soup, giving it a boost of umami and depth.

If you want a thicker soup, feel free to blend more than 2 cups.

If you dont have a countertop blender, you could use an immersion blender to thicken the soup.

an image of the ingredients to make the Slow-Cooker Mushroom Soup with Sherry

Photographer: Jake Sternquist, Food Stylist: Lauren McAnelly, Prop Stylist: Addelyn Evans

Let stand for 20 minutes.

Drain the mushrooms in a colander over a bowl, reserving the mushroom broth; set the mushrooms aside.

Strain the mushroom broth through a cheesecloth-lined colander into a bowl; discard the solids.

an image of the porcini mushrooms being strained

Photographer: Jake Sternquist, Food Stylist: Lauren McAnelly, Prop Stylist: Addelyn Evans

Heat 2 tablespoons oil in a medium nonstick skillet over medium-high heat.

Add 23 cup sherry; bring to a boil and cook for 30 seconds.

Remove from the heat.

an image of the sherry being added to the shallots and garlic

Photographer: Jake Sternquist, Food Stylist: Lauren McAnelly, Prop Stylist: Addelyn Evans

Cover and cook on High until the vegetables are very tender and the flavors blend, about 4 hours.

Transfer 2 cups of the soup to a blender.

Place a clean towel over the opening in the blender lid (to avoid splatters).

Blend until smooth, about 10 seconds (use caution when blending hot liquids).

Return the pureed soup to the slow cooker.

Cook, uncovered, on High until slightly thickened, about 10 minutes.

Gently stir in 112 cups cream.

Ladle the soup into bowls.

Garnish with fresh thyme leaves and ground pepper, if desired.

  • Daily Values (DVs) are the recommended amounts of nutrients to consume each day.

(-) Information is not currently available for this nutrient.