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“In 'The Italian Slow Cooker' by Michele Scicolone”
8hrs 45mins

Ingredients Nutrition


  1. Place dried porcini in a bowl with the hot water; let stand for 30 minutes.
  2. Lift the porcini out of the water and squeeze them to extract more liquid.
  3. If the water seems gritty, filter it through a piece of cheesecloth or a paper coffee filter.
  4. Set the soaking liquid aside; chop the porcini.
  5. In a skillet, melt the butter over medium heat.
  6. Add in the shallots and cook, stirring occasionally, until tender and lightly golden, about 10 minutes.
  7. Stir in the garlic and cook for 2 minutes; scrape the mixture into the slow cooker.
  8. Add the porcini, soaking liquid, button mushrooms, broth, water, thyme, and tomato paste.
  9. Cover and cook on LOW for 6-8 hours, or until the mushrooms are tender.
  10. Just before serving, stir in the wine and cream; add salt and pepper to taste.
  11. Ladle the soup into bowls, sprinkle with cheese and serve.

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