Cream of Mushroom Soup

INGREDIENTS

• 40g dried porcini mushrooms
• 1 cup boiling water
• 800g Swiss brown mushrooms
• 400g button mushrooms
• 1 clove garlic, crushed
• ¼ cup brandy
• 2 tbsp. mushroom soy sauce
• 200ml mushroom stock
• 500ml chicken stock
• 1 shallot, sliced
• 200ml fresh cream
• ¼ tsp. salt

DIRECTIONS

1. Soak the porcini mushrooms in the 1 cup of boiling water for 15 minutes.
2. Place the mushrooms, garlic, brandy, soy sauce, chicken stock, shallot, fresh cream and salt into the slow cooker bowl. Add the soaked porcini mushrooms and the mushroom stock (soaking water), leaving the last little bit of water that remains in the bottom as there is usually grit. Place the lid on the slow cooker.
3. Press ON/OFF. Press PROGRAM. Adjust the time to 3 hours. Press SELECT/START to confirm. Adjust the temperature to HIGH. Press SELECT/START to begin the function.
4. The slow cooker will beep when the function is complete and will automatically switch to WARM or until the ON/OFF button is pressed to cancel.
5. Let the ingredients cool slightly. Blend in a separate bowl to a chunky or smooth consistency to taste, then serve.