June 16, 2015
2 hrs 10 mins
1 clove garlic - crushed
450mls chicken stock
Salt and Pepper
1Peel and slice the mushrooms, gently saute in the butter in a frying pan with the crushed garlic until just starting to colour.
2Transfer to the slow cooker and add the chicken stock.
3Cook for 2 hrs total, first hour on high then second hour on low
4When finished add salt and pepper to taste.
5If you want to thicken it a little use arrowroot.
6Serve with a swirl of cream or with a dollop of sour cream.
Submitted by Nikki Willis
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