2 (4 oz) cans mushrooms, drained
2 cups chicken broth
1 Tbsp dehydrated onion
2 garlic cloves, minced
3/4 cup sour cream
3/4 cup milk (I used 1%)
1 Tbsp cornstarch
2 Tbsp flour
1/8 tsp dried thyme
1/2 tsp salt
1/4 tsp pepper
1/2 cup fresh mushrooms, chopped
Place canned mushrooms, broth, garlic and onions in slow cooker. Cover and cook on LOW for 4-6 hours. Whisk sour cream, milk, cornstarch and flour in a small bowl. Pour contents into slow cooker. Whisk to blend. Add in thyme, salt and pepper. Pour contents of slow cooker into a blender or food processor. Blend until creamy. Pour into bowls and add in the fresh mushrooms.
I was remembering a wonderful bowl of cream of mushroom soup I had when I went to Sweet Tomatoes, oh probably a YEAR ago. I am still thinking about it. It was that good. I wanted to recreate it at home. I tried, I really did. But it sure wasn’t as good as the Sweet Tomatoes soup. It was okay. I’d give it 3 stars.
Removing An old oil tank says
made this tonight….wonderful!!!! used creme fraiche and added rehydrated dried morills as well as I am a crazy mushroom fan.
Self book Publisher Blog says
Cream of mushroom soup has been bringing together hearty comfort food for decades. It really took off
Self Book Publisher says
A good, tasty and healthy recipe.