“Meaty” Mushroom Soup

Directions

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.