Total Time
6hrs 25mins
Prep 35 mins
Cook 5 hrs 50 mins

A delicious soup for the crockpot made with two kinds of mushrooms. Very tasty!

Ingredients Nutrition


  1. Soak dried porcinis in 1/2 cup boiling water for 20-30 minutes.
  2. Drain porcinis and reserve soaking liquid.
  3. Chop mushrooms finely and set aside until needed.
  4. Cook onion in butter until tender, about 3 minutes.
  5. Add the sliced mushrooms and porcinis and cook for about 5 minutes.
  6. Add the stock, the reserved porcini liquid, and season to taste with salt and pepper.
  7. Bring mixture to a boil, then transfer to the crockpot.
  8. Cover, and cook on low for 5 hours.
  9. Cool soup slightly and puree in blender or food processor or use a hand-held blender.
  10. Add the cream, cover again, and cook for an additional 30 minutes, or until hot.
  11. Garnish with chopped parsley before serving.


Most Helpful

Sorry but this just did not do it for me. I found it too watery. I think it needs a hardy chicken stock and a full bodied cream. I would use more porcine or other mushrooms other than button. With a bit of tweeking this will work for me.

Tebo December 12, 2004

Yum! This is a great soup with an intense mushroom flavor. My only problem? It doesn't make enough!! Followed the recipe excepting using chicken stock rather than vegetable. I also didn't have any light cream, so I used some heavy cream and some 2% milk... it was definitely plenty creamy! I don't have a crockpot, so I just simmered this on my stove for about 3 hours. Really lovely flavor- I couldn't resist adding a generous pinch of thyme, though. The mushroom flavor was still the star in this! We had for dinner with Harvest Bread #84786 and it was a great meal. I think that this is dinner-party worthy. BF and I ate the whole lot and are still licking our lips for more. Thanks for another winner, Sue!

Roosie November 22, 2004

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