Prep 15 mins
Cook 4 hrs
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.
- 118.29 ml butter or 118.29 ml margarine
- 946.36 ml thinly sliced mushrooms (I added 6 cups)
- 118.29 ml finely chopped onion
- 118.29 ml flour
- 7.39 ml salt
- 2.46 ml pepper
- 1.23 ml nutmeg
- 946.36 ml water
- 473.18 ml light cream or 473.18 ml half-and-half
- 473.18 ml sour cream
- 290.58 g can chicken broth
- 118.29 ml chopped parsley
- 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.
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!
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.
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.