Coconut Cream Mushroom Soup In Da Crock Pot Recipes

Steps:

• In a heatproof bowl, soak 1/2 of the mushrooms in boiling water for 30 minutes.
• Drain through a fine sieve, reserving liquid.
• Pat mushrooms dry with paper towel and chop finely and SET ASIDE for step #8.
• In a skillet heat 1 tbsp Virgin Coconut Oil over medium heat.
• Add fresh mushrooms, cook (stirring until they lose their liquid)and transfer to crock pot.
• In same pan, melt remaining 3 tablespoons Virgin Coconut Oil.
• Add onions and cook, stirring until softened.
• Add reserved mushrooms, garlic, thyme, salt and peppercorns and cook, stirring, for 1 minute and transfer to slow crock pot.
• Add bay leaf, broth, coconut milk and reserved mushroom soaking liquid and stir to combine.
• Cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours.
• Discard bay leaf.

Steps:

• In skillet, saute sliced mushrooms in butter; place in Crock Pot.
• Add chicken broth, onion, salt, and pepper; stir well.
• Cover and cook on low setting for 6 to 10 hours (on high setting for 2 1/2 to 3 hours).
• About 30 minutes before serving, turn to high setting.
• Mix flour and sour cream; add to Crock Pot with half and half cream.
• Cook until slightly thickened.