Slow Cooker Mushroom Soup

• Produce

  • 6 cups Mushrooms, fresh
  • 2 tbsp Onion

• Canned Goods

  • 50 tbsp Chicken broth, nonfat

• Baking & Spices

  • 2 tbsp All-purpose flour
  • 1 Black pepper, freshly ground

• Dairy

  • 1 cups Half-and-half, nonfat
  • 1 cup Sour cream, Nonfat

Found on magicskillet.com

Description

Ingredients

• 2 tablespoons plus 3 cups (750 ml) nonfat chicken broth,divided
• 6 cups sliced fresh mushrooms
• 2 tablespoons chopped onion
• freshly ground black pepper to taste
• 2 tablespoons all-purpose flour
• 1 cup (250 ml) nonfat sour cream
• 1 cups (250 ml) nonfat half-and-half

Directions

• Lightly grease nonstick skillet with cooking spray.
• Add 2 tablespoons chicken broth to skillet. Heat over medium-high heat. Add mushrooms. Cook,stirring gently until softened.
• Lightly grease inside of slow cooker with cooking spray. Put cooked mushrooms in slow cooker. Add remaining chicken broth,onion,black pepper. Mix well.
• Cover and cook on low-heat setting for 8-10 hours. 30 minutes before serving,increase heat to high.
• Combine all-purpose flour and sour cream in mixing bowl. Mix well and add to crock pot. Add half-and-half,mix lightly. Cook until mixture is thickened.