Crock Pot Cream of Mushroom Soup

Submitted by Olha7397

"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."

 

• Ready In: 4hrs 15mins
• Ingredients: 12
• Serves: 8

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

directions

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

Reviews

[chef11943]

LOVE this super simple soup recipe! Read some of the other reviews, decided to double the recipe. I added 3 gloves of garlic as one reviewer suggested, and the six cups of mushrooms both button and baby bellas. I also used one cup of marsala wine in place of 1 cup water. I also experienced the break down of the sauce, but continued to stir occasionally, and heat on low 6-7 hours, and everything came together very nicely. This soup was delicious the first day (I had to try it!), but it was phenomenal the second day! A definate keeper and thanks for sharing!

 

[Kate_8]

Preparation was not difficult, but the sauce broke while heating in the crockpot. I had to strain out the mushrooms and use my immersion blender to smooth things out. Perhaps adding the cream just before serving would have helped. I liked the sour cream flavor, but there was too much of a residual flour taste.

 

[spiritussancto]

i used 2 veggie chicken broth cubes instead of the can of broth and left to simmer on low overnight instead of turning up the temp. i also added 3 cloves of garlic to the onions and mushrooms while frying and a bit of basil and dill instead of the parsley. used more like 3 Tbs margarine as i prefer things less greasy. in my teflon pan this was no problem and the mushroom liquid made up for it. actually used full fat sour cream for once. at some point i might try adding some shitaki's or barley to this for a cross between mushroom barley stew and cream of mushroom soup. this curdled badly as it cooled and never smoothed out again so next time i'll do a half batch to skip the leftovers. i think this might thicken more evenly with corn starch instead of flour but i've never had much luck thickening anything with flour. overall this was ok but i think it would have been better on the stove.

 

[monica j.]

WOW! that's really all i can say and trust me i'm never at a loss for words! i've been searching for a good cream of mushroom soup for yrs and now my search is over. this is not only a delicious recipe but it's so simple. i halved the recipe because i'm the only one in the house who likes mushrooms. i used 1 lb sliced mushrooms, 1 cup water, enitre can of broth and cooked it all on the stove. omitted the parsley just because i couldn't find it. thank you for such an awesome soup recipe!

 

[Adopt Pets]

My family loved this and so did I because it just simmered away all afternoon without me. I did use 2% Greek yogurt instead of the sour cream (what I had in the house) and it turned out just fine. Used veggie broth for the house vegetarian.