Sunday, April 6, 2014

Slow Cooker Mushroom Soup

I had no idea that mushroom soup could taste like this.  I made this as a lark a few months ago to use up some leftover mushrooms and was surprised by how good it is.

Slow Cooker Mushroom Soup Ingredients:
1 container sliced mushrooms
1 big T minced garlic
3/4 cup of chopped onion 
1 Q chicken broth (or 4 cups of water and 1.5T of chicken better than bullion) 
1/2 cup milk (or half and half, or cream)
1/2 cup light sour cream
1/8 t black pepper
1t seasoned salt

First, saute the garlic and onions in hot olive oil, then add the mushrooms.  This will make your house smell amazing.  While I was doing this, some guys came to pick up our donated couch and both of them told me that it smelled really good.  And now we don't have a couch, we have two very comfy chairs side-by-side like Chandler and Joey.

Anyway, pour the contents of the pan in the crock with the chicken broth.  Let it cook on low heat for 5-6 hours.

Turn the heat off.  Take a 2 cup measuring cup and scoop out two chunky cups.  Then use the handblender and blend the remaining soup.  Add the 2 cups back in so that it has some chunks. If you like your soup smoother, keep blending until it's the consistency you like. 

Then add the milk (or half and half, or cream, I use 1% milk.), sour cream, salt and pepper and give it a good stir. Put the lid back on and let it sit for 10 minutes then serve immediately.  It's just as good the next day. 

Slow Cooker Mushroom Soup (from scratch!)

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