“Meaty” Mushroom Soup

“Meaty” Mushroom Soup


June 16, 2015

  • Prep: 10 mins
  • Cook: 2 hrs
  • Yields: 3


250g Mushrooms

1 clove garlic - crushed

25g butter

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


0 Reviews

All fields are required to submit a review.

%d bloggers like this: