I love the heartiness and depth of a wine-based mushroom soup. Mushrooms and wine are a combination made in heaven, with the wine adding depth to the earthiness of this soup. Made in a crockpot, this drunken mushroom soup is a cinch to prepare and is simply divine.
2-3 packages whole or sliced mushrooms
1 small onion or shallot, cut into chunks
1-2 zucchini, cup into 1 inch chunks
4 cups water or vegetable broth
1 cup wine
1 tablespoon salt
4 cloves garlic or 1 tablespoons granulated garlic
1 1/2 teaspoons coarse ground pepper
dash ginger (optional)
Fill crockpot with mushrooms, onion and/or shallot, zucchini, wine and seasonings. Fill crockpot 3/4 to top with water and/or stock. Cook on high for at least 5 hours. For a smooth texture, blend with a stick blender before serving. Garnish with fresh herbs.
Know your crockpot and which settings to use. I cook my soup
on the high setting of my six quart crockpot for about 6 hours and only turn it down to low or auto once the soup has been completed. Your crockpot may need to be set to auto for the duration of the cooking. If you are not sure, start your soup at high. Check on the soup after 4 hours. If it tastes ready, then turn it down to auto or low until serving. If not, cook the soup for longer, checking every hour.
For a creamy dairy variation, add 1/2 cup heavy cream to soup ingredients.
Use your favorite mushrooms. For this soup, I used a combination of baby bella and white mushrooms. You can add them to the crockpot whole or sliced.Use your favorite wine. For my soup, I used the rest of a bottle of Merlot that was left over from Shabbos. You can use white, red or any combination of wine.
MY FAVORITE AMAZON SUPPLIES FOR THIS RECIPE
Cuisinart Stick Blender