Crock Pot Cream of Mushroom Soup
Ingredients
o 1/2 cup butter or 1/2 cup margarine
o 4 cups thinly sliced mushrooms ( I added 6 cups)
o 1/2 cup finely chopped onion
o 1/2 cup flour
o 1 1/2 teaspoons salt
o 1/2 teaspoon pepper
o 1/4 teaspoon nutmeg
o 4 cups water
o 2 cups light cream or 2 cups half-and-half
o 2 cups sour cream
o 1 (10 1/4 ounce) cans chicken broth
o 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.
