Cream of Mushroom Soup

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 saut? mushrooms in butter along with onions. Place in crockpot. 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 crockpot to HIGH setting.

Mix flour and sour cream. Add to crockpot with half-and-half. Cook until slightly thickened.

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Tags: Cream, Mushroom

This entry was posted by dukat76 on Friday, August 29th, 2008 at 10:11 am and is filed under Crock Pot. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

Cream of Mushroom Soup

8 ounces fresh mushrooms
1/2 stick REAL butter
2 1/2 cups milk, heated
1/3 cup cream
1 tablespoon all-purpose flour
3/4 teaspoon salt
1 chicken bouillon cube, dissolved in 1/4 cup hot water
Grated onion to taste

Peel and finely chop mushrooms. Put half the butter into a skillet; melt, and add mushrooms. Cook for 15 minutes, stirring.

Melt remaining butter in saucepan. Blend in flour. Gradually add hot milk, stirring constantly. Add mushrooms and other ingredients. Bring to boiling point, but do not boil. Serve.

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Tags: Cream, Mushroom

This entry was posted by dukat76 on Friday, February 22nd, 2008 at 9:43 am and is filed under Soups. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

Cream of Mushroom Soup

Posted by Olga at recipegoldmine.com 5:08:00pm 8/3/03

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

Melt butter or margarine in large skillet over medium heat; add mushrooms and onion and saut? 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.

Serves 8.

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Tags: Cream, Mushroom

This entry was posted by dukat76 on Wednesday, January 23rd, 2008 at 10:47 am and is filed under Crock Pot. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.