Crock Pot Cream of Mushroom Soup |
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Prep Time: 15 Minutes Cook Time: 240 Minutes |
Ready In: 255 Minutes Servings: 8 |
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Very tasty soup. Many compliments on this soup. You may use top of stove for this soup, but it might be a little thick so adjust liquid. Energy Wise Cooking. Ingredients:
1/2 cup butter or 1/2 cup margarine |
4 cups thinly sliced mushrooms (i added 6 cups) |
1/2 cup finely chopped onion |
1/2 cup flour |
1 1/2 teaspoons salt |
1/2 teaspoon pepper |
1/4 teaspoon nutmeg |
4 cups water |
2 cups light cream or 2 cups half-and-half |
2 cups sour cream |
1 (10 1/4 ounce) can chicken broth |
1/2 cup chopped parsley |
Directions:
1. Melt butter or margarine in large skillet over medium heat; add mushrooms and onion and saute until tender, about 5 to 7 minutes.
2. Sprinkle flour, salt, pepper and nutmeg over vegetables; stir to blend well.
3. Place in 5 quart slow cooker.
4. Using wire whisk, beat in water, cream or half and half, sour cream and chicken broth.
5. Cook covered, on LOW for 4 hours.
6. Turn setting to high; cook 1 hour longer, stirring occasionally.
7. Stir in parsley and Serve.
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