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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


  1. In skillet sauté mushrooms in butter along with onions. Place in slow cooker.
  2. Add chicken broth, salt and pepper; stir well.
  3. Cover and cook on LOW for 6 to 10 hours or on HIGH for 2 1/2 to 3 hours.
  4. About 30 minutes before serving, turn slow cooker to HIGH setting.
  5. Mix flour and sour cream. Add to slow cooker with half-and-half. Cook until slightly thickened.


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