Mushroom soup in a slow cooker

Fragrant, hearty, light soup. We eat with pleasure! The soup is very tasty, light. The aroma of mushrooms and nothing superfluous. Girls who are on a diet, this is it!

Angel

Recipe Author

Unfortunately, you have it turned off or not working Javascript . To work with most of the functions on our site, this is a necessary element. Contact your administrator to resolve this issue.

Composition / ingredients

Servings:

Champignons

350

Potatoes (average)

Onion

Carrots

Water

2.5

Vegetable oil

Salt

to taste

Pepper

to taste

Bay leaf

Sour cream

150

Parsley

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 11 % 1 g

Fats 22 % 2 g

Carbohydrates 67 % 6 g

42 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 1 h 30 min

Step 1:
Our ingredients. Wash the mushrooms well. Pour vegetable oil into the bowl of the slow cooker and turn on the "frying" or "baking" mode (what do you have) to heat up.
Step 2:
Meanwhile, cut the onion into cubes.
Step 3:
After the signal, put the onion in a bowl and fry it to make it golden.
Step 4:
Cut the carrots into thin slices...
Step 5:
...and add to the onion, let them fry.
Step 6:
Mushrooms cut into plates, add to vegetables and fry. This is so that our soup gets a good mushroom taste))) In total, our vegetables should be fried for 20 minutes. And during this time we will do potatoes.
Step 7:
Cut the potatoes into a small square.
Step 8:
Add to our vegetables.
Step 9:
Pour water, salt, pepper, add a bay leaf, close the lid and turn on the soup mode for 1 hour and 10 minutes.
Step 10:
After the signal about the end of the program, turn off the slow cooker, pour the soup into serving plates, add sour cream and herbs to taste)) We invite everyone to the table) Bon appetit!

The recipe is adapted for a multicooker with a capacity of 900 watts and a bowl volume of 5 liters. Housewives, if necessary, adjust the recipe for your assistants)) Cook with pleasure and mood!

Instead of fresh, you can take frozen or dried mushrooms (dried ones will need 5-6 times less than fresh ones). Frozen mushrooms can be defrosted in any convenient way (for example, in the microwave in the appropriate mode - see the instructions for your technique) and drain the liquid. Or, if the amount of liquid in the recipe is not critical, use without defrosting. Dried mushrooms should be washed well, since they are not washed before drying, and then soaked in cold water for at least 2-3 hours.

The amount of water specified in the recipe can be reduced or increased at your request, depending on whether you want to get a thick or more liquid soup.

Keep in mind that the cooking time and mode are indicated approximately in the recipe. All slow cookers work differently and even the same models of the same manufacturer may have their own characteristics. Before you start cooking a new dish for you in a slow cooker, carefully study the instructions for it, and then in practice try to cook dishes that are familiar to you first, and then new ones, choosing the mode and time individually for your own technique.