|Nutritional Guidelines (per serving)|
|Servings: Serves 8|
|Amount per serving|
|% Daily Value*|
|Total Fat 12g||15%|
|Saturated Fat 6g||32%|
|Total Carbohydrate 13g||5%|
|Dietary Fiber 2g||6%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This slow cooker mushroom soup is a tasty homemade version, with chicken broth, sour cream, and fresh or canned mushrooms.
- 12 to 16 ounces sliced mushrooms, or 3 cans (4 ounces each), drained
- 1 tablespoon butter
- 3 cups chicken broth
- 2 tablespoons onion, chopped
- Salt and pepper, to taste
- 2 tablespoons all-purpose flour
- 1 cup sour cream
- 1 cup half and half or whole milk
Gather the ingredients.
In skillet, sauté the sliced mushrooms in butter; place in slow cooker.
Add chicken broth, onion, salt, and pepper; stir well.
Cover and cook on LOW for 5 to 7 hours (on HIGH for 2 1/2 to 3 hours).
About 30 minutes before serving, turn to HIGH.
Mix flour and sour cream; add to slow cooker with half and half or milk.
Cook until slightly thickened.