Cream of Cheat Mushroom Soup |
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Prep Time: 5 Minutes Cook Time: 240 Minutes |
Ready In: 245 Minutes Servings: 8 |
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An Edna Ferguson recipe direct from Lake Eden, Minnesota! Ingredients:
2 cups chicken broth |
8 ounces sliced mushrooms, with 12 perfect slices reserved (to garnish, fresh, from the grocery store) |
1 (10 3/4 ounce) can condensed cream of chicken soup (undiluted) |
2 (10 3/4 ounce) cans condensed cream of mushroom soup (undiluted) |
1 cup heavy cream |
8 ounces shredded gruyere or 8 ounces any good swiss cheese or 8 ounces monterey jack cheese |
1/2 teaspoon fresh ground black pepper |
Directions:
1. Combine chicken broth and the package of mushrooms (remember to reserve those 12 perfect slices for the garnish) in a blender. Zoop them up.
2. Add the can of Cream of Chicken soup to the blender. Zoop it all up.
3. Spray the inside of a 4-quart slow cooker with Pam.
4. Add the contents of the blender to the crock-pot.
5. Add the cans of Cream of Mushroom soup to the crock-pot. Stir. Add the heavy cream, shredded cheese, and ground black pepper. Stir again.
6. Cook on LOW for 4 to 5 hours.
7. Ladle into bowls. Sprinkle with parsley and float several mushroom slices on top as a garnish.
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