Submitted by Narelle Youngs
Cream of Mushroom Soup
Ingredients
- 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
Instructions
- Melt butter in a saucepan and add mushrooms and onion. Saute lightly.
- Place mushrooms, onion and chicken stock into the slow cooker insert and stir well.
- Cover with lid and cook on low for 5hrs.
- 30 minutes before serving, turn to high then stir in cream and milk.
- Blend cornflour with 2 tblsp of the hot soup and blend until smooth. Stir flour mixture into the soup and cook until thickened.
- Serve topped with parsley.
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My husband absolutely loved this. I did add some grated Parmesan as well.
Just wondered could this be frozen ??
Could you add more mushrooms and less liquid
Yes I don’t see why not 🙂