Recipe: Crockpot Mushroom Soup!

January 8, 2015

I don't know about where you live, but Denver has been cold and super snowy the last couple days. While it's awesome because it means skiing is just an hour away, it makes the trek to work less than enjoyable. My solution? Slow cooker mushroom soup, mmhhmm. This recipe is not paleo, but I attempted to make it paleo. Here's the original and below is my version. I hope you enjoy!

  • 24 ounces white mushrooms, cleaned, dried, trimmed and quartered
  • 1 medium onion, chopped
  • 4 cloves garlic, chopped
  • 2/3 teaspoon dried thyme
  • 2 small lemons, halved
  • 2 tablespoons olive oil
  • 1 1/2 tablespoons red wine vinegar
  • salt and pepper
  • 1/2 cup dry sherry
  • 2 cups coconut milk
  • 1 cup almond milk
  • 3 cups chicken stock
How to Make: 
  1. Preheat oven to 375 degrees. 
  2. In a large bowl, place mushrooms, onion, garlic and 2/3 teaspoon thyme. 
  3. Squeeze lemons into the bowl and add the lemon halves. Add olive oil and vinegar. Season with salt and pepper and season to coat. 
  4. Transfer to a foil-lined rimmed baking sheet and spread an even layer. 
  5. Roast mushroom mixture for about 15 minutes. Drain liquid and set aside. 
  6. Return mushroom mix to oven for another 30 minutes. 
  7. Remove lemons and discard. Transfer mushroom mixture and liquid to the crockpot. 
  8. Add sherry, coconut milk, almond milk and stock to the crockpot. Cook on low for 6 hours. 
  9. After 6 hours, blend soup, either by blender, hand mixer or food processor. Blend to your desired consistency. 
  10. Enjoy! 
I just threw everything into the bowl and doused it in lemon
Lay it in one thin layer on a baking sheet
The finished product. Looks bland, I know, but it's so good! 

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I love hearing from all of you and greatly appreciate all your feedback and comments! xx Kristen