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Cream of Mushroom Soup

3 star rating
 

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Submitted by: Daniel Lee

 

Canned mushrooms are browned in a skillet and cooked with onion and chicken bouillon in the crock pot. Light cream is added plus sour cream with flour to thicken slightly.
 

Ingredients

  • 4, 7 oz cans mushrooms, drained
  • 2 tablespoon butter
  • 6 cups water
  • 6 tablespoons Knorr chicken boullion granules
  • 1/4 cup onion, chopped
  • Pepper, to taste
  • 1/4 cup flour
  • 2 cups sour cream
  • 1 cup half and half

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Method

In skillet, saute sliced mushrooms in butter; place in crock-pot. Add water, chicken bouillon granules, onion, and pepper; stir well. Cover and cook on low setting for 5 to 6 hours (on high setting for 2 1/2 to 3 hours). About 30 minutes before serving, turn to high setting. Mix flour and sour cream; add to crock pot with half and half cream. Cook until slightly thickened. If sour cream/flour mixture still has not dissolved, ladle it off the top, add some of the liquid, and liquefy with immersion wand/blender.

 

Notes:

 

Number of Servings: 6

 

Submitted by: Daniel Lee ()

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