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Cream of Mushroom Soup

This is a very good soup.


  • 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


  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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