Wild Mushroom And Chile Soup (crock Pot)

Total Time: 5 hrs 20 mins Preparation Time: 20 mins Cook Time: 5 hrs

Ingredients

• Servings: 4
• 1 tablespoon dried porcini mushrooms
• 2 tablespoons olive oil
• 1 -2 red jalapeno chile, seeded and chopped
• 2 -3 garlic cloves, minced
• 4 shallots, peeled and chopped fine
• 8 ounces potatoes, peeled and diced
• 8 ounces wild mushrooms (such as chanterelles or oysters, wiped clean)
• 1 1/2 cups button mushrooms, wiped clean
• 1 tablespoon flour
• 2 1/2 cups vegetable stock or 2 1/2 cups chicken stock
• salt and pepper
• 2/3 cup sour cream
• flat leaf parsley (to garnish)

Recipe

• 1 soak the dried porcini mushrooms in hot (not boiling) water for a least 20 minutes. drain, reserving the water.
• 2 preheat the slow cooker on high.
• 3 in a large skillet, saute the chiles, garlic, shallots and potatoes for 5 minutes in the olive oil.
• 4 cut any large wild or button mushrooms into small pieces and add to the pan with the drained porcini mushrooms. saute for about 2 minutes.
• 5 sprinkle in the flour and cook and stir for 2 more minutes. add the broth, gradually, and stir.
• 6 strain the reserved soaking liquid and add this to the pan as well.
• 7 salt and pepper to taste. bring to a boil and then place in the preheated slow cooker.
• 8 reduce the heat to low, cover and cook for 4-5 hours.
• 9 before serving: cool slightly and blend with an immersion blender. stir in the sour cream and taste for seasoning.
• 10 reheat if necessary.
• 11 ladle into bowls and garnish with chopped flat leaf parsley.