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Cream of Mushroom Soup

This is a very good soup.



  1. Melt butter or margarine in large skillet over medium heat; add mushrooms and onion and sauté until tender, about 5 to 7 minutes.
  2. Sprinkle flour, salt, pepper and nutmeg over vegetables; stir to blend well. Place in 5-quart slow cooker.
  3. Using wire whisk, beat in water, cream or half-and-half, sour cream and chicken broth.
  4. Cook covered, on LOW for 4 hours. Turn setting to HIGH; cook 1 hour longer, stirring occasionally.
  5. Stir in parsley and serve.

Serves 8.

Posted by Olga at Recipe Goldmine 5:08:00pm 8/3/03.


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