CREAM OF MUSHROOM CROCK POT RECIPES RECIPES

Name: Crock Pot Cream of Mushroom Soup
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 15 min
Yield: 8 serving(s)
Ingredients: 1/2 cup butter or 1/2 cup 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 2 cups half-and-half; 2 cups sour cream; 1 (10 1/4 ounce) can chicken broth; 1/2 cup chopped parsley

CROCK POT CREAM OF MUSHROOM SOUP RECIPE - FOOD.COM

Crock Pot Cream of Mushroom Soup Recipe - Food.com image

Very tasty soup. Many compliments on this soup. You may use top of stove for this soup, but it might be a little thick so adjust liquid. Energy Wise Cooking.

Total Time 4 hours 15 minutes

Prep Time 15 minutes

Cook Time 4 hours

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

1/2 cup butter or 1/2 cup 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 2 cups half-and-half
2 cups sour cream
1 (10 1/4 ounce) can chicken broth
1/2 cup chopped parsley

Steps:

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

Nutrition Facts : Calories 378.2, FatContent 34.9, SaturatedFatContent 21.2, CholesterolContent 100, SodiumContent 734.9, CarbohydrateContent 12.4, FiberContent 0.9, SugarContent 3.4, ProteinContent 5.8

CROCK POT CREAM OF MUSHROOM SOUP RECIPE - FOOD.COM

Crock Pot Cream of Mushroom Soup Recipe - Food.com image

Very tasty soup. Many compliments on this soup. You may use top of stove for this soup, but it might be a little thick so adjust liquid. Energy Wise Cooking.

Total Time 4 hours 15 minutes

Prep Time 15 minutes

Cook Time 4 hours

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

1/2 cup butter or 1/2 cup 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 2 cups half-and-half
2 cups sour cream
1 (10 1/4 ounce) can chicken broth
1/2 cup chopped parsley

Steps:

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

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