Prep 45 mins
Cook 8 hrs
In 'The Italian Slow Cooker' by Michele Scicolone
- 1 ounce dried porcini mushrooms
- 1 cup hot water
- 2 tablespoons unsalted butter
- 2 large shallots, chopped
- 2 garlic cloves, minced
- 1 lb button mushroom, thinly sliced
- 4 cups beef broth (homemade or canned)
- 3 cups water
- 2 sprigs fresh thyme (or 1/2 t. dried)
- 2 tablespoons tomato paste
- 1⁄2 cup dry marsala wine or 1⁄2 cup sherry wine
- 3⁄4 cup heavy cream
- fresh ground black pepper
- 1⁄2 cup freshly grated parmigiano-reggiano cheese
- Place dried porcini in a bowl with the hot water; let stand for 30 minutes.
- Lift the porcini out of the water and squeeze them to extract more liquid.
- If the water seems gritty, filter it through a piece of cheesecloth or a paper coffee filter.
- Set the soaking liquid aside; chop the porcini.
- In a skillet, melt the butter over medium heat.
- Add in the shallots and cook, stirring occasionally, until tender and lightly golden, about 10 minutes.
- Stir in the garlic and cook for 2 minutes; scrape the mixture into the slow cooker.
- Add the porcini, soaking liquid, button mushrooms, broth, water, thyme, and tomato paste.
- Cover and cook on LOW for 6-8 hours, or until the mushrooms are tender.
- Just before serving, stir in the wine and cream; add salt and pepper to taste.
- Ladle the soup into bowls, sprinkle with cheese and serve.