Coconut Cream Mushroom Soup In Da Crock Pot Food

EASY THAI COCONUT SOUP WITH LEMONGRASS

Steps:

• Combine coconut milk, red thai curry paste, broth, chicken, mushrooms, lemongrass paste in your slow cooker.
• Cover and cook on low for 4 hours or on high for 2-3 hours.
• Stir in lime juice and cilantro. Salt and pepper to taste.
• Ladle into bowls and serve.

CREAMY MUSHROOM SOUP

Steps:

• Heat 2 tablespoons butter in a pot over medium-high heat. When the butter has melted, add a third of the mushrooms to the pot. Cook, stirring occasionally, until dark golden brown, about 5 minutes. Season with salt and pepper, then remove them from the pot and reserve for serving.
• In the same pot, melt the remaining 2 tablespoons butter. Reduce the heat to medium and, when the butter has melted, add the rest of the mushrooms, along with the garlic, celery, thyme and onion. Cook, stirring frequently, until the vegetables are soft, 5 to 6 minutes. Sprinkle the vegetables with the flour and stir to combine. Season with salt and pepper, then cook, stirring constantly, for 3 minutes, allowing the flour to cook.
• Slowly pour in the sherry, stirring all the time, then slowly add the stock. Keep stirring to reduce the likelihood of lumps. Bring to a simmer and cook, stirring occasionally, until slightly reduced and thickened, about 20 minutes.
• Using an immersion blender, puree until the mushrooms are mostly broken up into small barley-sized bits. (NOTE: You may use a blender, though allow the soup to cool until warm before pureeing.) Add the cream and heat until the pot is simmering. Add the balsamic, then taste and adjust the seasonings.
• Serve warm in bowls with the reserved mushrooms on top. Garnish with parsley and crusty chunks of warm bread.

CROCK POT CREAM OF MUSHROOM SOUP

Steps:

• In skillet, saute sliced mushrooms in butter; place in Crock Pot.
• Add chicken broth, onion, salt, and pepper; stir well.
• Cover and cook on low setting for 6 to 10 hours (on high setting for 2 1/2 to 3 hours).
• About 30 minutes before serving, turn to high setting.
• Mix flour and sour cream; add to Crock Pot with half and half cream.
• Cook until slightly thickened.

CROCK POT CREAM OF MUSHROOM SOUP

Steps:

• Melt butter or margarine in large skillet over medium heat; add mushrooms and onion and saute until tender, about 5 to 7 minutes.
• Sprinkle flour, salt, pepper and nutmeg over vegetables; stir to blend well.
• Place in 5 quart slow cooker.
• Using wire whisk, beat in water, cream or half and half, sour cream and chicken broth.
• Cook covered, on LOW for 4 hours.
• Turn setting to high; cook 1 hour longer, stirring occasionally.
• Stir in parsley and Serve.

COCONUT CREAM MUSHROOM SOUP IN DA' CROCK POT

Steps:

• In a heatproof bowl, soak 1/2 of the mushrooms in boiling water for 30 minutes.
• Drain through a fine sieve, reserving liquid.
• Pat mushrooms dry with paper towel and chop finely and SET ASIDE for step #8.
• In a skillet heat 1 tbsp Virgin Coconut Oil over medium heat.
• Add fresh mushrooms, cook (stirring until they lose their liquid)and transfer to crock pot.
• In same pan, melt remaining 3 tablespoons Virgin Coconut Oil.
• Add onions and cook, stirring until softened.
• Add reserved mushrooms, garlic, thyme, salt and peppercorns and cook, stirring, for 1 minute and transfer to slow crock pot.
• Add bay leaf, broth, coconut milk and reserved mushroom soaking liquid and stir to combine.
• Cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours.
• Discard bay leaf.