Slow Cooker Mushroom and Dill Soup Recipe

Ingredients

• 2 tablespoons olive oil
• 1 yellow onion, peeled and diced
• 2 garlic cloves, peeled and minced
• 6 cups mushrooms
• 1/4 cup (60 ml) balsamic vinegar
• 4 cups (1 L) vegetable broth
• 2 teaspoons dried thyme
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup (60 ml) skim milk
• 3 tablespoons cornstarch
• 1 cup (250 ml) Plain Greek yogurt
• 1 teaspoon dried dill

Instructions

Heat the olive in a large nonstick skillet over medium-high heat. Add onions, garlic, and mushrooms. Saute, stirring occasionally, until mushrooms are tender. Pour in the balsamic vinegar, then reduce the heat to low and simmer until vinegar has reduced by half. Transfer the mushroom mixture to a slow cooker. stir in the vegetable broth, thyme, salt, and black pepper. Close the pot and on low-heat setting for 4-6 hours or on high for 2-3 hours, adding the milk, cornstarch, and yogurt during the last 15 minutes of cooking time. Remove the soup from the cooker and transfer it to a food processor. Process until smooth. Ladle the soup into the soup bowls. Sprinkle with chopped dill and extra mushrooms.