Cream soup in a slow cooker

Step-by-step preparation

Cooking time: 1 hr

1. STEP 1

   

   How to make puree soup in a slow cooker? Prepare the necessary ingredients for this. Peel the potatoes in advance and rinse them in running water to remove dirt. Next, peel the onions and carrots. You can take any greens to your taste. I will add fresh parsley to the soup. Rinse fresh mushrooms thoroughly and pat dry with paper towels to remove excess moisture.

2. STEP 2

   

   Cut the champignons into slices and the potatoes into pieces. The shape of the cut does not matter, since everything will be chopped later. Place the chopped potatoes and mushrooms into the multicooker bowl.

3. STEP 3

   

   Chop the onions and carrots using any method. I have grated carrots. But you can simply cut it into pieces. Add onions and carrots to bowl. Next, add chopped fresh herbs.

4. STEP 4

   

   Pour water over all ingredients. Use the amount of water based on the desired thickness of the finished soup. You can add a little less water, and then add more if necessary. Add a little salt and spices to taste. Choose spices to your taste. I have some paprika and spices for mushroom dishes. For aroma, you can also add dried herbs or suneli hops. Turn the multicooker on to “Soup” mode for 40-50 minutes. Be guided by your multicooker.

5. STEP 5

   

   When all the ingredients are cooked, add the garlic and grind everything to a puree. Pour in the cream. Fat content can be any. The higher the fat content, the creamier the taste will be. Bring to a boil. At this stage you can add a little water.

6. STEP 6

   

   Pour the finished puree soup into a plate and serve hot. You can supplement the soup with croutons. Bon appetit!

Comments on the recipe

Moderator Ksenia

02.09.2023

4.7

I love making pureed soups because I like their delicate consistency. But I have never made such a soup before. It takes very little active time to prepare puree soup in a slow cooker, but it turns out simply amazing! Creamy, very tender, with a bright mushroom taste. I had about 250 grams of champignons. I used 10 percent cream. I added about 700 ml of water so that the soup was not very thick. For spices I added paprika and suneli hops, as recommended in the recipe. I didn’t add any greens during cooking, but simply then decorated the finished soup with them. Julia, thank you very much for the wonderful recipe! The whole family was pleased with the dinner.

Irin-Lima

02.09.2023

5

A very necessary and healthy recipe! Thank you! Instead, my way...

snowjok

02.09.2023

4.8

I also prepared this creamy soup in a slow cooker from champignons with potatoes, carrots, onions, garlic and cream. It turned out very tasty, I liked it! I will cook again. Thanks for the recipe.