Portobello Mushroom Soup (Slow Cooker)

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READY IN: 4hrs 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat olive oil in a large skillet over medium-high heat; add mushrooms, onion and garlic. Saute 3 to 5 minutes or till vegetables are tender.
  • Transfer vegetable mixture to a 6-quart slow cooker and add broth and next 6 ingredients (sherry through white pepper).
  • Cover and cook on LOW for 4 hours.
  • Whisk together evaporated milk and flour; stir into soup.
  • Cover and cook on LOW for 30 more minutes.
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