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Categories:
vegetable broth shallots potatoes shiitake mushroom caps portobellow mushrooms Marsala wine salt Swiss cheese
Viewed: 28 - Published at: 4 years agoIngredients
- 3 cups vegetable broth
- 4 shallots, thinly sliced
- 2 large potatoes, cubed
- 2 cups shiitake mushroom caps, cubed
- 2 cups portobellow mushrooms, cubed
- 2 tablespoons marsala wine (optional)
- salt and pepper
- 1/4 cup shredded swiss cheese
Method
- Combein all ingredients except wine, salt, pepper and cheese in slow cooker.
- Cook on high 4-5 hours.
- Stir in wine; season to taste with salt and pepper.
- Top each bowl with cheese.