Slow Cooker

Split the Pot Recipe Contest Finalist: Creamy Tri-Mushroom Soup is for Soup.

Split the Pot Recipe Contest Finalist: Creamy Tri-Mushroom Soup takes 10 minutes to prepare.

Split the Pot Recipe Contest Finalist: Creamy Tri-Mushroom Soup takes 240 minutes to cook.

Split the Pot Recipe Contest Finalist: Creamy Tri-Mushroom Soup makes 6 servings.

The ingredients for Split the Pot Recipe Contest Finalist: Creamy Tri-Mushroom Soup are:

1 pound white mushrooms, sliced
1/2 pound baby bella mushrooms, sliced
1/2 pound fresh shiitake mushrooms, sliced
1 yellow onion, chopped
1 celery stalk, chopped
2 cloves garlic, minced
2 tablespoons chopped fresh thyme leaves
6 cups low-sodium chicken stock
2 tablespoons dry sherry
2 ounces Neufchatel cheese, softened
2 tablespoons Greek yogurt
Kosher salt & freshly cracked black pepper, to taste

Here is how you make Split the Pot Recipe Contest Finalist: Creamy Tri-Mushroom Soup:

Place all the mushrooms, onion, celery, garlic, 1 tablespoon of thyme, chicken stock, and dry sherry in a 5-quart slow cooker. Cook on High heat for 4 hours. Add the Neufchatel cheese and Greek yogurt. Using an immersion blender, carefully blend the soup until desired consistency. You can blend it completely smooth or blend it until slightly chunky. Season with kosher salt & freshly cracked black pepper, to taste.Ladle the soup into bowls and garnish with the remaining 1 tablespoon of thyme leaves.Serving Size:?6 servings

The nutritional information for Split the Pot Recipe Contest Finalist: Creamy Tri-Mushroom Soup is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 113.0

• Total Fat: 2.3 g
• Cholesterol: 7.2 mg
• Sodium: 704.3 mg
• Total Carbs: 11.4 g
• Dietary Fiber: 2.8 g
• Protein: 10.1 g

The dietary needs meet for Split the Pot Recipe Contest Finalist: Creamy Tri-Mushroom Soup is Low Fat