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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (346g) Recipe makes 8 servings |
||
| Calories 390 | ||
| Calories from Fat 320 | (82%) | |
| Amount Per Serving | %DV | |
| Total Fat 35.6g | 54% | |
| Saturated Fat 22.1g | 110% | |
| Monounsaturated Fat 9.9g | ||
| Polyunsaturated Fat 1.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 95mg | 31% | |
| Sodium 701mg | 29% | |
| Potassium 349mg | 9% | |
| Total Carbohydrate 13.3g | 4% | |
| Dietary Fiber 0.9g | 3% | |
| Sugars 1.4g | ||
| Protein 6.4g | 12% | |
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 teaspoons salt
- 1/2 teaspoon pepper
- 1/4 teaspoon nutmeg
- 4 cups water
- 2 cups light cream or 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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Featured Reviews for This Recipe
From: AngieME
On Jul 12, 2007
I liked this soup creamy soup. But I don't care for the sour cream in it; I think it takes away from the mushroom flavor. I even used just 1 c of lite sour cream, but that seemed too much. Next time, I'll omit sour cream entirely. (My 4 yr old surprisingly likes this soup too.)
From: Cookgirl
On Oct 12, 2006
I prepared this in the same manner as Parsley. A very delicious mushroom soup! Love the hint of nutmeg! I used 6 cups of mushrooms, too! Thanks for sharing this recipe! cg 
From: JD's K9 Queen
On Mar 7, 2008
My family loved this and so did I because it just simmered away all afternoon without me. I did use 2% Greek yogurt instead of the sour cream (what I had in the house) and it turned out just fine. Used veggie broth for the house vegetarian.
From: cookie gramma
On Mar 7, 2007
I also used 6 cups of mushrooms, I used 1 less cup of water and left in all of the broth, otherwise it would not have been thick enough. I served it in individual small bread bowls ... It was excellant. I also tried some with velveeta cheese mixed in and that was also very good. The taste was very nice. -
ideas from Recipezaar
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