Crockpot Cream of Mushroom Soup

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Ingredients:

• 12 to 16 ounces sliced mushrooms, or 3 cans (4 ounces each), drained
• 1 tablespoon butter
• 3 cups chicken broth
• 2 tablespoons onion, chopped
• salt and pepper, to taste
• 2 tablespoons all-purpose flour
• 1 cup sour cream
• 1 cup half and half or whole milk

Preparation:

In skillet, sauté the sliced mushrooms in butter; place in slow cooker. Add chicken broth, onion, salt, and pepper; stir well. Cover and cook on LOW for 5 to 7 hours (on HIGH for 2 1/2 to 3 hours). About 30 minutes before serving, turn to HIGH. Mix flour and sour cream; add to slow cooker with half and halfor milk. Cook until slightly thickened.

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