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    You are in: Home / Recipes / Portobello Mushroom Soup (Slow Cooker) Recipe
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    Portobello Mushroom Soup (Slow Cooker)

    Total Time:

    Prep Time:

    Cook Time:

    4 hrs 40 mins

    10 mins

    4 hrs 30 mins

    Hey Jude's Note:

    Fresh thyme and Portobello mushrooms...2 of our favorite flavors in one delicious soup.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Heat olive oil in a large skillet over medium-high heat; add mushrooms, onion and garlic. Saute 3 to 5 minutes or till vegetables are tender.
    2. 2
      Transfer vegetable mixture to a 6-quart slow cooker and add broth and next 6 ingredients (sherry through white pepper).
    3. 3
      Cover and cook on LOW for 4 hours.
    4. 4
      Whisk together evaporated milk and flour; stir into soup.
    5. 5
      Cover and cook on LOW for 30 more minutes.

    Ratings & Reviews:

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    Nutritional Facts for Portobello Mushroom Soup (Slow Cooker)

    Serving Size: 1 (460 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 258.6
     
    Calories from Fat 127
    49%
    Total Fat 14.1 g
    21%
    Saturated Fat 5.1 g
    25%
    Cholesterol 24.6 mg
    8%
    Sodium 1204.8 mg
    50%
    Total Carbohydrate 21.0 g
    7%
    Dietary Fiber 2.3 g
    9%
    Sugars 5.0 g
    20%
    Protein 11.4 g
    22%

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