Portobello Mushroom Soup (Slow Cooker)

Submitted by Hey Jude

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

 

• Ready In: 4hrs 40mins
• Ingredients: 13
• Serves: 4

ingredients

• 2 tablespoons extra virgin olive oil
• 1 lb baby portabella mushrooms, coarsely chopped
• 1 medium onion, chopped
• 1 garlic clove, minced
• 2 (14 ounce) cans beef broth
• 1⁄4 cup dry sherry
• 1 tablespoon tomato paste
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon Worcestershire sauce
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon white pepper
• 1 (12 ounce) can evaporated milk
• 2 tablespoons all-purpose flour

directions

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. Transfer vegetable mixture to a 6-quart slow cooker and add broth and next 6 ingredients (sherry through white pepper).
3. Cover and cook on LOW for 4 hours.
4. Whisk together evaporated milk and flour; stir into soup.
5. Cover and cook on LOW for 30 more minutes.