Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • Place mushrooms in a 3 1/2- or 4-quart slow cooker. Drizzle with oil and sprinkle with salt and pepper; toss to coat. Stir in the next four ingredients (through garlic). Cover and cook on low for 6 to 7 hours or on high for 3 to 3 1/2 hours.

  • Use an immersion blender to blend mushroom mixture until nearly smooth, leaving some coarse mushroom pieces. (Or cool slightly and transfer, half at a time, to a food processor or blender; cover and process or blend until nearly smooth.)

  • If using low, turn to high. Stir together flour and butter; whisk into mushroom mixture. Cover and cook 30 to 45 minutes more or until thickened and bubbly. Whisk in crème fraîche.

  • Meanwhile, for gremolata, combine dill and lemon zest. Sprinkle servings of soup with gremolata.

Nutrition Facts

212 calories; 18 g total fat; 9 g saturated fat; 1 g polyunsaturated fat; 3 g monounsaturated fat; 48 mg cholesterol; 351 mg sodium. 312 mg potassium; 9 g carbohydrates; 2 g fiber; 4 g sugar; 3 g protein; 0 g trans fatty acid; 980 IU vitamin a; 4 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 3 mg niacin equivalents; 0 mg vitamin b6; 21 mcg folate; 0 mcg vitamin b12; 12 mg calcium; 1 mg iron;

Reviews (1)

3 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: Unrated
Easy to make. Flavorful but not overwhelming or too rich. The base isn't heavy and it's a nice change from other types of soups. I look forward to making this again!