Crock Pot Cream of Mushroom Soup Recipe #82778
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.
by Olga Drozd
4¼ hours | 15 min prep
SERVES 8
- 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
- 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.
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5 stars