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    You are in: Home / Recipes / Wild Mushroom and Chile Soup (Crock Pot) Recipe
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    Wild Mushroom and Chile Soup (Crock Pot)

    Total Time:

    Prep Time:

    Cook Time:

    5 hrs 20 mins

    20 mins

    5 hrs

    JillAZ's Note:

    from The slow cooker cookbook.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Soak the dried porcini mushrooms in hot (not boiling) water for a least 20 minutes. Drain, reserving the water.
    2. 2
      Preheat the slow cooker on high.
    3. 3
      In a large skillet, saute the chiles, garlic, shallots and potatoes for 5 minutes in the olive oil.
    4. 4
      Cut any large wild or button mushrooms into small pieces and add to the pan with the drained porcini mushrooms. Saute for about 2 minutes.
    5. 5
      Sprinkle in the flour and cook and stir for 2 more minutes. Add the broth, gradually, and stir.
    6. 6
      Strain the reserved soaking liquid and add this to the pan as well.
    7. 7
      Salt and pepper to taste. Bring to a boil and then place in the preheated slow cooker.
    8. 8
      Reduce the heat to low, cover and cook for 4-5 hours.
    9. 9
      Before serving: cool slightly and blend with an immersion blender. Stir in the sour cream and taste for seasoning.
    10. 10
      Reheat if necessary.
    11. 11
      Ladle into bowls and garnish with chopped flat leaf parsley.

    Ratings & Reviews:

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    Nutritional Facts for Wild Mushroom and Chile Soup (Crock Pot)

    Serving Size: 1 (211 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 228.4
     
    Calories from Fat 136
    59%
    Total Fat 15.1 g
    23%
    Saturated Fat 6.0 g
    30%
    Cholesterol 16.8 mg
    5%
    Sodium 30.7 mg
    1%
    Total Carbohydrate 19.8 g
    6%
    Dietary Fiber 2.2 g
    9%
    Sugars 2.0 g
    8%
    Protein 5.7 g
    11%

    The following items or measurements are not included:

    dried porcini mushrooms

    vegetable stock

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