Cream of mushroom soup is a mainstay pantry item in most kitchens. Not only can it be heated and eaten simply as soup, it's an ingredient in a number of recipes ranging from casseroles to stroganoffs. While the canned version is fine for quick meals, making fresh cream of mushroom in a slow cooker will add superior flavor to any meal. The soup can be made up to three days before needed and refrigerated.
Gather Your Ingredients
You will need 1 pound of whole mushrooms, 3 cups of chicken broth, 1 cup sour cream, 1 cup whole cream or half and half, a tablespoon of butter, 1/4 cup chopped onion, 2 tbsp. of flour and salt and pepper. You can use any type of mushroom from common button to shiitake--each will add a slightly different flavor, and if you experiment a bit, you will discover a favorite.
Slice or coarsely chop the mushrooms. Heat a crock pot on high with the lid on for 10 minutes or until the bottom is hot. Melt 1 tbsp butter in the crock pot. Add the mushrooms and stir to sauté. Add the chicken broth, onions and salt and pepper. Turn the crock pot to low and let the mixture cook for 5 hours. Mix 2 tbsp. of flour into the sour cream and add it to the broth, stirring to distribute throughout. Add in the whole cream and stir. Turn the heat back to the high setting and let the soup cook, uncovered, for 15 to 30 minutes or until thick.
Serving and Storing
If you are planning to eat the soup as is, it is best to serve it immediately. If dinner is still an hour or so away, you can set your crock pot to "keep warm" and the soup will be fine. Otherwise, it is best to put the soup into covered containers and store in the refrigerator until needed. This recipe makes a little over a quart. If you plan to use this soup in other recipes, measure approximately 16 ounces for every can of soup called for.
If desired, you can add 1/4 cup chopped celery or substitute celery for the onion. You can also omit the sour cream and use 2 cups of whole cream or half and half.
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