1Melt butter in a saucepan and add mushrooms and onion. Saute lightly.
2Place mushrooms, onion and chicken stock into the slow cooker insert and stir well.
3Cover with lid and cook on low for 5hrs.
430 minutes before serving, turn to high then stir in cream and milk.
5Blend cornflour with 2 tblsp of the hot soup and blend until smooth. Stir flour mixture into the soup and cook until thickened.
6Serve topped with parsley.
Submitted by Narelle Youngs
Please note that all comments are held in moderation and manually approved. It may be several minutes until you see yours. Please Do Not resubmit your comment during this time.