It really has been a while since I have done a crock pot recipe, and with the weather being so cold, a warm hearty soup is in order. This one, a good one for vegetarians, is made with four types of mushrooms! It takes about an hour to prepare everything, and then 7-8 hours to cook on the low setting. Ready to head off into the kitchen?
Here is the list of what you will need:
1/4 cup of butter
1/2 large onion
3 stalks of celery
1/2 cup each, dried porcini and chanterelle mushrooms
2 TBS flour
2 cups water
1 tsp salt
1/2 tsp ground black pepper
1 cup fresh shitake mushrooms
1 cup fresh baby bella mushrooms
2 medium red potatoes
2 small carrots
2 cups of milk
1/2 cup of Parmesan, shredded
OK, now let’s get to it, shall we? Get out a skillet and add to it the butter. Next chop the onion up finely and add to the skillet. Then wash the celery and chop this into cubes. Add this to the pan.
Looks pretty huh?
Next get out a bowl and add the dried mushrooms. Add enough water to cover and set this aside so that the mushrooms will plump up.
While these are soaking, slice up the shitake mushrooms and the baby bellas. Set these aside. Next peel the potatoes and the slice to about 1/2″ in thickness, then cube the potatoes. Set these aside. Now turn on the heat on the butter, onions and celery. You are going to want to cook these until they get translucent. While this is heating up, peel and dice the carrots, and what do you do? You guessed it! Set these aside. Don’t forget to stir the onions and celery! Now check on those soaking mushrooms. They should be ready. Cut them into pieces and mix them up with the other mushrooms.
At this point the onions and celery should be done. Turn off the heat and add the flour, salt and pepper to the pan. Stir this up really well and then scrap the whole thing into your crock pot.
Then add the 2 cups of water slowly. The flour will explode as it soaks up the water.
Now add in the potatoes, mushrooms and carrots. Stir this up well.
Turn on the crock pot to low, and set the time to 7-8 hours, whichever you prefer.
Once the timer goes off on the crock pot, slowly add in the milk and the Parmesan cheese.
Turn the heat up to high on the crock pot and set the timer for a half hour.
Let’s eat! The aromas from the kitchen have had my stomach growling all day! Serve it up with a hot crusty bread or how about Parmesan Texas toast?
Thanks for stopping by and if you try this recipe, let me know how you liked it!