On the cusp of summer turning into fall, I’m already getting excited about the next season of recipes. I’m not a pumpkin spice anything, but I love pulling in the flavors of butternut squash, roasted root vegetables, and hearty seasonings.
Last night, I made a cream of mushroom soup just as a way of using up leftover vegetables that were starting to age in the refrigerator. I figured I would freeze some or share with friends, but it was certainly better than throwing things out. Turns out– this soup was a nice variety to my normal Crock Pot Cream of Mushroom Soup! With just a little change up of flavors and ratios, this soup was a little more hearty and robust.
As I wrote in the first mushroom soup recipe, this doesn’t need to be an exact recipe with precise measurements. Also- using a hand blender does give this soup a lovely smooth consistency. Try it and enjoy this soup as a transition to fall!
Crock Pot Cream of Mushroom Soup
Prep Time: 10 minutes
Cook Time: 6 hours
Serves: 8-10 people
1 lb fresh mushrooms (button, portobello or shiitake or a combination!)
4 stalks celery, cleaned and diced
1 large parsnip, peeled and diced
1/2 c. caramelized onions
3 cloves garlic
4 c. broth (chicken or vegetable)
1/2 teaspoon EACH: celery seed, salt, dried dill weed, black pepper
1 t. dried parsley
2 c. cold milk
2 T. corn starch
Put all ingredients EXCEPT milk and corn starch into crock pot and stir. Cook on high for 5 hours. Puree with hand blender. Dissolve corn starch into cold milk and add to crock pot and stir. Heat 1 additional hour on high and then serve.