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Slow-Cooker Mushroom Soup with Sherry
Ingredients
  • 4 cups boiling water
  • 2 cups dried porcini mushrooms (about 1 ½ ounces)
  • 1 tablespoon cornstarch
  • 1 tablespoon lower-sodium soy sauce
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  • ⅝ teaspoon kosher salt
  • ½ teaspoon black pepper
  • 2 tablespoons olive oil
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  • 2 cups sliced shallots (about 8 ounces)
  • 1 garlic clove, minced (about 1 teaspoon)
  • 1 cup dry sherry
  • 3 pounds assorted fresh mushrooms (such as cremini, portobello, shiitake, and button), sliced
  • 1 ½ tablespoons chopped fresh thyme
  • ⅓ cup heavy cream
Steps
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