4 tsp chicken bouillon granules (or 2 tsp Shirley J chicken bouillon)
4 cups water
1/2 cup diced onion
1 Tbsp butter
1 bay leaf
12 oz sliced white button mushrooms, divided
5 1/2 Tbsp butter
1/3 cup flour
1 cup half and half
Salt and pepper
Makes 6-8 servings
1. Combine onion and 1 Tbsp butter in microwave safe bowl. Microwave for about 5 minutes, stirring every minute until soft. Transfer to the slow cooker.
2. Add the water, bouillon, bay leaf and 1/2 lb of the mushrooms to the slow cooker.
3. Cover and cook on LOW for about 5-6 hours or on HIGH for 3-4 hours.
4. Remove and discard the bay leaf.
5. Pour contents of the slow cooker into a blender and puree.
6. In a pan on the stove melt the butter over medium heat. When butter is melted slowly add in the flour and whisk constantly. When the butter/flour is very thick add in the half and half a little at a time. It should be thickening up. Add in some of the pureed mushroom soup, if needed. Then when you have a nice thickened mixture pour it all into the slow cooker. And then whisk until it is combined.
7. Dice the remaining mushrooms and add them in the slow cooker. Add in salt and pepper to taste. Cover and cook on HIGH for about a half hour and serve.
My husband keeps telling me about going out to Zupas for lunch and ordering the mushroom bisque. Every time he tells me this my mind flashes back to our last cruise and the delicious cream of mushroom soup that we had for dinner (along with an appetizer, bread, salad, entree, and 2 desserts). I decided to tackle it in the slow cooker and was very proud of the results. If you are a fan of cream of mushroom soup you’ll love this. Of course it is very rich and would probably be best to serve in a cup along with a salad or something. But I was very happy with the flavor and texture. 4 1/2 stars
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