Creamy Mushroom Soup in a Slow Cooker

1. 1 Button mushrooms≈ $7.50 per kg 150 g
2. 2 Milk 2.5%pack 930 ml ≈ $0.88 150 ml
3. 3 Cream 20%pack 500 ml ≈ $3.00 30 ml
4. 4 Bouillon cubes 1 pcs
5. 5 Butterpack 180 g ≈ $1.58 15 g
6. 6 Dried oregano 1 g
7. 7 Wheat flour 15 g
8. 8 Parmesanpack 200 g ≈ $6.00 15 g
9. 9 Onions≈ $1.60 per kg 40 g
10. 10 Cilantropack 50 g ≈ $1.20 5 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Wash the mushrooms and chop them into pieces; dice the onion⁹.

2. Heat the oil in the slow cooker on the 'Sauté' setting, add the mushrooms and onion⁹, and cook for 10 minutes, stirring occasionally, until the moisture evaporates and they turn golden.

3. Sprinkle in the flour, stir, and cook for 1 more minute.

4. Pour in 250 ml of hot water, add a bouillon cube and oregano, then cook on the 'Soup' setting for 15 minutes.

5. Blend the soup until smooth, return it to the pot, and stir in the milk² and cream³.

6. Warm through for 3–4 minutes until hot but not boiling. Serve topped with grated Parmesan⁸ and chopped cilantro¹⁰.

In short

• In the planner this dish is cooked for two days: reheat on day two.