Cream soup in a slow cooker

Name: Cream soup in a slow cooker
Total time: 35 min
Yield: 6
Ingredients: 500 g Champignon; 1.5 L Meat broth; 200 ml Cream; 1 tablespoon Olive oil; 25 g Butter; 1 Bulb onions; 4 cloves of garlic Garlic; 2 tablespoon Wheat flour; 25 g Parmesan; to taste Salt; to taste Ground black pepper; to taste Dill; to taste Parsley

Aromatic creamy mushroom soup just like in a restaurant, but easy to prepare! I used to often cook cream soup for this recipe on the stove, but with the advent of a multicooker in my house, I am gradually adapting recipes for it, because cooking in a multicooker is a pleasure - a minimum of utensils are used, it regulates the temperature itself, you just need to set the necessary program. The slow cooker didn’t let me down this time either and this recipe turned out just great!

122

8387

Madelyn Powell

Author of the recipe

Calories

307Kcal

Protein

16gram

Fat

20gram

Carbs

8gram

*Nutritional value of 1 serving

Ingredients

Servings: 6

500g

1.5L

200ml

1tablespoon

25g

1

4cloves of garlic

2tablespoon

25g

to taste

to taste

to taste

to taste

Step-by-step preparation

Cooking time: 35 mins

STEP 1
Required ingredients. Prepare the broth in advance. I used meat broth, but you can replace it with chicken or even vegetable broth. Bring the broth to a boil on the stove.
STEP 2
Add olive oil to the multicooker bowl and set the “Roasting” program for 20 minutes. I use olive oil for frying because... its heating temperature is higher, but you can take any vegetable oil that you are used to
STEP 3
Finely chop the onion
STEP 4
Garlic must be crushed with the flat side of a knife and finely chopped
STEP 5
Add to the multicooker bowl and fry until golden brown, it took me 8 minutes
STEP 6
Mushrooms cut into slices
STEP 7
And add to the onion and garlic, mix and fry for 10 minutes until the end of the program
STEP 8
After 10 minutes, open the lid and transfer the contents into the blender bowl
STEP 9
Leave a few mushrooms for decoration
STEP 10
Puree fried champignons in a blender
STEP 11
Add 2 ladles of broth for a more uniform consistency, wipe again
STEP 12
This is the output
STEP 13
Set the program to "Cook" for 15 minutes
STEP 14
Add butter
STEP 15
Then mix the flour quickly so that there are no lumps
STEP 16
Add a little broth - 2-3 ladles, mix well
STEP 17
Then mushroom puree
STEP 18
Add the broth, which we kept boiling over low heat all the time. If for some reason you do not have the opportunity to heat the broth in advance, the cooking time in the slow cooker must be increased taking into account the time required for the broth to boil
STEP 19
Pour in the cream, mix, close the lid and wait for the end of the program
STEP 20
This is how the soup turned out! Leave on the “keep warm” program for 10 minutes to allow the soup to infuse.
STEP 21
Grate Parmesan on a fine grater
STEP 22
Finely chop the greens
STEP 23
Pour into a plate, place 3 slices of champignons on top, sprinkle with grated Parmesan and herbs. It turned out very tender and tasty! Bon appetit!