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I bought a new kitchen toy.  I’ve been wanting one for a while and I finally sprung for it.  I got a Cuisinart Immersion Blender, complete with the whisk and chopper attachments!

Cuisinart Immersion Blender

I can’t fit a regular blender in my tiny kitchen with limited cupboard space, so I typically use my Magic Bullet to puree soups, one cup at a time.  (When the soup gets hot, it can get dangerous trying to blend it that way since the steam could really blow the top off.)  So, I finally got this baby and I can mix and blend my soup right in the pot!  Plus, with the chopper attachment, I can have my own mini food processor (another awesome full-sized device that I can’t fit in my kitchen).  This is improvised apartment living and cooking!

So my first meal with my new blender was creamy mushroom soup in the Crock Pot.

Easy Crock Pot Mushroom Soup

The ingredients are simple – use some basic veggies: 1 carrot, 1 celery stick, 1 potato, and 1 onion (I left onion out for this round, but I think the onion adds some flavor).  The potato softens the mushroom flavor a bit.

Give veggies a very rough chop and add to the pot, along with 5 garlic cloves.  (Sounds like a lot of garlic, but adds to the flavor.)

Easy Crock Pot Mushroom Soup

Add mushrooms, salt, pepper, thyme, and broth on top. Cook on low all day until you are ready for dinner.

Once it’s been cooking a few hours, blend soup with an immersion blender or food processor. (Safety note: if using a food processor, use a towel to cover the top, allowing steam to escape.)

Easy Crock Pot Mushroom Soup

Add heavy cream and let cook for a few more minutes.  Add more salt and pepper to taste and serve.

Mushroom Soup

  • 1 carrot
  • 1 celery stalk
  • 1 onion
  • 1 potato
  • 5 cloves garlic
  • 1 package white mushrooms
  • 1 package cremini mushrooms
  • 1 tsp salt
  • 1 tsp pepper
  • 1 Tbsp dried thyme
  • 2 cans chicken (or vegetable) broth (14.5 oz each)
  • 1 cup heavy cream

Roughly chop vegetables and add to slow cooker.  Add garlic gloves (whole) and mushrooms. Add salt, pepper, and thyme.

Pour broth over vegetables.  Let cook on low for 4 – 6 hours.

Blend soup with an immersion blender or food processor until smooth.  Stir in heavy cream and let cook for an additional 5 minutes.

Add additional salt and pepper to taste and serve.