Portabella Mushroom Soup Slow Cooker
Ready In: 5 hrs 10 mins
Serves: 4
Ingredients
- 1 ounce butter
- 1 lb portabella mushroom
- 2 garlic cloves, crushed
- 1 onion, finely chopped
- 3 cups hot vegetable stock
- 2 teaspoons balsamic vinegar
- 1⁄2 cup sour cream
- 1⁄4 teaspoon black pepper
- salt, to taste after cooking
Directions
- Pre heat the slow cooker on high.
- Melt butter in the cooker then add the onion and the garlic.
- Sweat for 40minutes with the lid on. Then add the mushrooms and stir.
- Continue to cook for a further 10 mins.
- Add the stock, vinegar and pepper.
- Cook with the lid on for 4hrs on high.
- Process 2/3 the contents of the slow cooker and add 2/3 of the sour cream.
- Pour the soup back into the slow cooker and heat till piping hot and ready to use.
- To serve pour into warmed bowls add a dollop of sour cream and a sprinkle of fresh parsley.
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