Crockpot Hearty Cream of Mushroom Soup
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Ingredients
| 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) | chicken broth | | 1/2 cup | chopped parsley |
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Instructions
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
Author's Comments
Tried and True and YUMMY too.
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