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Cream of Mushroom Soup 2
12 ounces fresh mushrooms, sliced
1 tablespoon butter or margarine
3 cups chicken broth
2 tablespoons chopped onion
2 tablespoons flour
1 cup sour cream
1 cup half-and-half
Salt and pepper
In skillet sauté mushrooms in butter along with onions. Place in slow cooker.
Add chicken broth, salt and pepper; stir well.
Cover and cook on LOW for 6 to 10 hours or on HIGH for 2 1/2 to 3 hours.
About 30 minutes before serving, turn slow cooker to HIGH setting.
Mix flour and sour cream. Add to slow cooker with half-and-half. Cook until slightly thickened.
Slow Cooker Soup Recipes
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