Ingredients

The following ingredients have 6 Servings
  • 1/4 cup butter
  • 5 cups mushrooms (sliced)
  • 2 sweet onions (sliced)
  • 4 cloves garlic (minced)
  • 1 tablespoon fresh thyme (chopped)
  • 1 tablespoon fresh rosemary (chopped)
  • 1 teaspoon dried Italian herbs
  • 1/4 teaspoon red pepper flakes
  • 1/2 cup red wine
  • 1/2 teaspoon salt (or to taste)
  • 1/2 teaspoon pepper (or to taste)
  • 4 cups chicken broth (or vegetable broth)
  • 1/4 cup all-purpose flour
  • 1 cup heavy whipping cream
  • 1/4 cup cornstarch
  • Fresh thyme
  • Parsley

Instruction

  • Place a large skillet over medium-high heat and melt butter.
  • Once melted, add the mushroom and cook for 5 minutes, stirring. Add onion and garlic and cook for another 4-5 minutes.
  • Add fresh thyme and rosemary, Italian herbs, and red pepper flakes, cook stirring for 2 minutes.
  • Add red wine, stir and cook for another minute.
  • Add salt and pepper to taste.
  • Transfer the mixture to the slow cooker.
  • Combine 1 cup of chicken broth with 1/4 cup of flour and whisk to combine. Add the mixture to the slow cooker. Add the remaining 3 cups of broth. Stir everything.
  • Cover and cook on HIGH for 2 to 2 1/2 hours or LOW for 3 to 4 hours.
  • For a thicker texture: in a small bowl, whisk cream and cornstarch until smooth. During the last 30 minutes, stir the cream mixture into the soup until smooth. If using LOW heat, turn to HIGH. Cover and cook until thickened.
  • If you like the texture of the soup as is, add the cream without mixing it with the cornstarch.
  • Using an immersion blender, blend the soup until smooth, leaving some chunky mushroom parts.
  • Garnish with fresh thyme and parsley and serve.