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365 Days of Slow Cooking and Pressure Cooking

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February 28, 2011

Creamy Mushroom Soup

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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. 

Review:
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.

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3 Comments Filed Under: All Recipes, Meatless, Soups Tagged With: All Posts, 4-6 hours, 3 stars

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Comments

  1. Removing An old oil tank says

    March 11, 2013 at 2:30 pm

    made this tonight….wonderful!!!! used creme fraiche and added rehydrated dried morills as well as I am a crazy mushroom fan.

    Reply
  2. Self book Publisher Blog says

    February 20, 2013 at 12:32 am

    Cream of mushroom soup has been bringing together hearty comfort food for decades. It really took off

    Reply
  3. Self Book Publisher says

    February 16, 2013 at 3:04 am

    A good, tasty and healthy recipe.

    Reply

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Hi, I’m Karen. I know that dinner time can be less than relaxing. Busy schedules and cranky kids and a hundred other things can lead to weariness when it comes to putting dinner on the table. I can help! I make homemade, family-friendly slow cooker and Instant Pot dinners and share the recipes with you.

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