Slow Cooker Onion-Mushroom Puree Soup

It takes a long time to prepare, but it’s delicious. Few calories. Very tasty with black bread crumbs.
cook time: 2h
Lucas Halstead
Slow Cooker Onion-Mushroom Puree Soup

Nutrition Facts (per serving)

41
Calories
3g
Fat
2g
Carbs
2g
Protein

Ingredients (4 portions)

Basic:

Olive oil 50 g
Salt to taste
Ground black pepper to taste
Water 1500 ml
Hard cheese 80 g
Bay leaf 2 pc
Carrot 1 pc
Bulb onions 400 g
Champignon 400 g

Recipe instructions

Step 1

Step 1
I peel the champignons and leave them in small pieces.

Step 2

Step 2
I peel carrots and one small onion.

Step 3

Step 3
I cut it into pieces. I place the mushrooms, carrots and onions in the slow cooker, add water, and turn on the “Cooking” mode for 30 minutes.

Step 4

Step 4
While the mushroom broth is cooking, I peel the bulk of the onion.

Step 5

Step 5
I cut into medium cubes.

Step 6

Step 6
Grate the cheese on a fine grater. Iʼm waiting for the broth to be ready

Step 7

Step 7
When the broth is ready, I start caramelizing the onions. Itʼs a long process. I cook for about 50 minutes, “Fry” mode, temperature 130 degrees. Stir constantly. 5 minutes before the end, add a tablespoon of flour, mix thoroughly.

Step 8

Step 8
Using a blender I turn the broth with mushrooms into puree. I pour it into the slow cooker, add salt, pepper, cheese, and herbs as desired. I turn on the “Soup” mode for 12 minutes.

Step 9

Step 9
The soup is ready. Light and tasty. Especially with brown bread crackers.

Additional rubrics

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