January 14, 2015
5 hrs 10 mins
1 tbls/30g butter
500g sliced mushroom
1 large diced onion
4 cups/1L chicken stock
1 cup/250ml cream
1 1/2 cups/375ml milk
2 tbls cornflour
2 tbls finely chopped parsley
salt and pepper to taste
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
August 13, 2019
Yes I don’t see why not 🙂
August 12, 2019
Could you add more mushrooms and less liquid
August 11, 2018
Just wondered could this be frozen ??
May 10, 2018
My husband absolutely loved this. I did add some grated Parmesan as well.
All fields are required to submit a review.
Notify me of new posts by email.
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.