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Foodgeek: |
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Rating: |
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Servings: |
8 servings |
Prep. Time: |
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Total Time: |
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Ingredients: |
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1/2 cup butter or margarine
4 cups thinly sliced mushrooms (I added 6 cups)
1/2 cup finely chopped onion
1/2 cup flour
1-1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. nutmeg
4 cups water
2 cups light cream or half and half
2 cups sour cream
1 can (10 1/4-oz.) chicken broth
1/2 cup chopped parsley
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Directions:
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Melt butter or margarine in large skillet over medium heat; add mushrooms and onion and saute until tender, about 5 to 7 minutes.
Sprinkle flour, salt, pepper and nutmeg over vegetables; stir to blend well. Place in 5 quart slow cooker. Using wire whisk, beat in water, cream or half and half, sour cream and chicken broth.
Cook covered, on LOW for 4 hours. Turn setting to high; cook 1 hour longer, stirring occasionally. Stir in parsley and Serve. Serves 8.
Delicious and Dependable Slow Cooker Cookbook
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Comments from olga
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Tried and True and YUMMY too.
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